Tinis Recession Mac Comfort (Printable)

Creamy pasta combined with sharp cheddar and American cheese delivers rich, budget-conscious comfort.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Cheese Sauce

02 - 2 cups sharp cheddar cheese, grated
03 - 1 cup American cheese, chopped or shredded
04 - 2 cups whole milk
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp paprika (optional)

→ Topping (optional)

10 - 1/2 cup plain breadcrumbs
11 - 1 tbsp butter, melted

# How To Make It:

01 - Preheat the oven to 375°F if preparing the baked topping; omit if serving without topping.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
03 - In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour continuously for 1 minute to form a roux.
04 - Gradually whisk in whole milk, stirring constantly until the mixture is smooth. Cook for 3 to 5 minutes until sauce thickens slightly.
05 - Reduce heat to low. Stir in grated sharp cheddar and American cheese until fully melted and smooth. Season with salt, black pepper, and paprika if desired.
06 - Add cooked macaroni to the cheese sauce. Stir gently to coat the pasta evenly.
07 - Transfer mac and cheese to a greased baking dish. Combine plain breadcrumbs with melted butter, sprinkle over the top. Bake for 15 minutes or until golden and bubbly.
08 - Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like the expensive stuff but costs less than a fancy coffee.
  • The combo of sharp cheddar and American cheese gives you both flavor and that perfect creamy melt.
  • You can have it on the table in thirty minutes, no fancy ingredients required.
  • Leftovers reheat beautifully without turning grainy or dry.
02 -
  • Grate your own cheddar, pre-shredded cheese has anti-caking agents that can ruin the smoothness.
  • Don't let the sauce boil once the cheese is in, high heat will make it break and turn greasy.
  • If your sauce gets too thick, whisk in a splash of milk to loosen it back up.
03 -
  • Let the roux cook for the full minute, it gets rid of the raw flour taste.
  • Use a mix of cheeses for the best flavor and texture, sharp cheddar for taste and American for melt.
  • Taste the sauce before you mix in the pasta, it's easier to adjust seasoning when it's still on its own.
  • If you're baking it, don't skip greasing the dish or you'll be scrubbing for days.
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