Save I threw this together on a Tuesday night when my paycheck was still three days away and my pantry was down to pasta and a block of cheese. The kind of night where you open the fridge twice hoping something new will appear. What came out of that desperation became something I crave even when my wallet's full—silky, sharp, and so comforting it feels like a hug in a bowl.
My roommate wandered into the kitchen halfway through and said it smelled like her childhood. We ended up eating straight from the pot, standing at the stove, talking about the meals that stuck with us. That's when I knew this wasn't just cheap comfort food, it was the kind of recipe that makes people feel something.
Ingredients
- Elbow macaroni: The classic shape for a reason, those little curves hold onto every bit of sauce. Cook it just until al dente so it doesn't turn mushy when you mix it in.
- Sharp cheddar cheese: This is where all the flavor lives, tangy and bold. Grate it yourself, the pre-shredded stuff has coatings that can make your sauce grainy.
- American cheese: I know it gets a bad rap, but it melts like a dream and gives the sauce that silky, cling-to-the-pasta texture. Chop it into small pieces so it melts fast.
- Whole milk: You need the fat for a creamy sauce, skim milk just won't cut it here.
- Butter and flour: These two make the roux that thickens everything up. Don't rush this step or your sauce will stay thin.
- Salt, pepper, and paprika: Simple seasonings that wake everything up. The paprika adds a subtle warmth and a pretty color.
- Breadcrumbs and butter (optional): If you want that crispy baked top, toss breadcrumbs in melted butter and you'll get golden, crunchy magic.
Instructions
- Get your oven ready (if baking):
- Set it to 375°F so it's hot and waiting. If you're skipping the baked topping, just ignore this and save yourself the energy bill.
- Cook the pasta:
- Boil a big pot of salted water and cook your macaroni until it's just tender with a little bite left. Drain it well and set it aside while you make the magic happen.
- Start the roux:
- Melt the butter in a saucepan over medium heat, then whisk in the flour and keep stirring for about a minute. It should smell nutty and look like wet sand.
- Build the sauce:
- Slowly pour in the milk, whisking the whole time so no lumps form. Let it cook for a few minutes until it thickens just enough to coat the back of a spoon.
- Melt in the cheese:
- Turn the heat down low and stir in both cheeses until they disappear into a glossy, smooth sauce. Season it with salt, pepper, and paprika, then taste it and adjust if you need to.
- Combine everything:
- Dump the cooked macaroni into the cheese sauce and stir until every piece is coated. It should look ridiculously creamy and smell like heaven.
- Bake it (optional):
- If you want that crispy top, transfer everything to a greased baking dish, sprinkle the buttered breadcrumbs over it, and bake for 15 minutes until it's golden and bubbling. Otherwise, just serve it straight from the pot.
- Serve it hot:
- Scoop it into bowls while it's still steaming. This is the kind of food that's meant to be eaten right away, preferably with someone you love.
Save I made this for a potluck once and someone asked if I'd gone to culinary school. I just laughed and said no, I went to the school of being broke and hungry. Sometimes the best recipes come from necessity, not fancy training.
How to Store and Reheat
Keep leftovers in an airtight container in the fridge for up to four days. When you reheat it, add a splash of milk and warm it gently on the stove or in the microwave, stirring often. It brings the creaminess right back like it was just made.
Ways to Make It Your Own
Toss in a handful of frozen peas or cooked broccoli if you want some green. Add a pinch of cayenne or hot sauce if you like a kick. Stir in a quarter cup of sour cream or cream cheese at the end for an even richer sauce. Use whatever cheese you have on hand, this recipe is forgiving.
What to Serve It With
This is a meal on its own, but it's great next to something fresh and crunchy like a simple green salad or roasted veggies. If you're feeding a crowd, pair it with garlic bread and call it a feast.
- A crisp side salad with a tangy vinaigrette cuts through the richness perfectly.
- Roasted Brussels sprouts or green beans add a nice contrast in texture.
- Garlic bread or buttered rolls turn this into a full comfort spread.
Save This mac and cheese has gotten me through tight months and celebrated good ones too. I hope it finds a place at your table, no matter what kind of week you're having.
Recipe FAQ
- → What cheeses are used for the sauce?
Sharp cheddar and American cheese are combined to create a flavorful and creamy sauce with excellent meltability.
- → Can the pasta be baked with a topping?
Yes, a mixture of plain breadcrumbs and melted butter can be sprinkled on top and baked to a golden, crunchy finish.
- → How is the sauce thickened?
The sauce uses a roux made from butter and all-purpose flour, cooked briefly before adding milk to achieve a smooth, creamy consistency.
- → What seasonings enhance the flavor?
Salt, black pepper, and optional paprika provide subtle spice and depth to the cheese sauce.
- → Are there any variations suggested for richness?
Adding sour cream or cream cheese can increase creaminess, while cayenne pepper adds a mild heat for flavor variation.