Save I came up with this recipe during a month when grocery money was tight and my pantry was down to the basics. I needed something that would feel indulgent without costing much, and this mac and cheese became my answer. The combination of sharp cheddar and American cheese creates a sauce that's both flavorful and impossibly smooth. It's comfort food that doesn't apologize for being simple.
The first time I made this, I served it to a friend who'd just moved into a new apartment with nothing but a mattress and a single pot. We sat on the floor with bowls in our laps, and she told me it tasted like hope. I've made it dozens of times since, and it still feels like a small act of care every time I stir that sauce.
Ingredients
- Elbow macaroni: The classic shape for mac and cheese because those little tubes catch the sauce inside and out, but any short pasta works if that's what you have.
- Sharp cheddar cheese: This is where the flavor lives, so grate it yourself instead of buying pre-shredded because the anti-caking agents can make the sauce grainy.
- American cheese: Don't skip this, it's the secret to that silky, smooth texture because of how it melts without breaking.
- Whole milk: The fat content matters here, it keeps the sauce from splitting and adds richness you can taste.
- Unsalted butter: You'll use it twice, once for the roux and again if you're topping this with breadcrumbs.
- All-purpose flour: This thickens the sauce and gives it body, just whisk it fast so no lumps form.
- Salt, black pepper, and paprika: Simple seasonings that wake up the cheese without competing with it.
- Plain breadcrumbs: Optional, but if you want a golden crunchy top, toss them in melted butter and scatter them over before baking.
Instructions
- Prep your oven and pasta:
- If you're baking this with a crispy topping, turn your oven to 375°F now so it's ready when you need it. Boil a big pot of salted water and cook the macaroni until it still has a little bite, then drain it and set it aside.
- Build the roux:
- Melt the butter in a saucepan over medium heat, then whisk in the flour and keep stirring for a full minute until it smells toasty and turns golden. This step is the foundation of a smooth sauce, so don't rush it.
- Add the milk:
- Pour in the milk slowly while whisking constantly to avoid lumps. Let it simmer gently for a few minutes until it thickens just enough to coat the back of a spoon.
- Melt in the cheese:
- Turn the heat to low and add both cheeses, stirring until everything melts into a glossy, smooth sauce. Season with salt, pepper, and paprika if you're using it.
- Combine with pasta:
- Dump the cooked macaroni into the cheese sauce and stir until every piece is coated. If you're serving it straight from the pot, you're done.
- Bake with topping (optional):
- For a baked version, pour the mac and cheese into a greased dish, mix breadcrumbs with melted butter, and sprinkle them on top. Bake for 15 minutes until the top is golden and the edges are bubbling.
Save One winter evening, I made a double batch of this and brought it to a potluck where everyone else had shown up with fancy casseroles and homemade desserts. By the end of the night, my dish was scraped clean and three people asked for the recipe. Sometimes the simplest thing is exactly what people need.
Customizing Your Mac and Cheese
This recipe is forgiving, so if you've got odds and ends of cheese in the fridge, throw them in. I've used Monterey Jack, Colby, even a little bit of pepper jack when I wanted some heat. The American cheese is the glue that holds it all together, but the other cheese is where you can get creative and use what you have.
Making It Stretch Further
When I needed to feed more people without spending more money, I'd stir in a handful of frozen peas or some steamed broccoli. It adds color, a little nutrition, and makes the dish feel more complete without changing the soul of it. You can also serve smaller portions alongside a simple green salad and garlic bread to round out the meal.
Storage and Reheating
Leftovers keep in the fridge for up to four days in an airtight container. When you reheat it, add a splash of milk and warm it gently on the stove or in the microwave, stirring often so it doesn't dry out. The texture won't be quite as silky as when it was fresh, but it's still deeply satisfying.
- You can freeze portions in freezer-safe containers for up to two months.
- Thaw overnight in the fridge before reheating to keep the texture as smooth as possible.
- If the sauce looks separated after reheating, whisk in a little extra milk and it will come back together.
Save This mac and cheese has gotten me through tight months, late nights, and moments when I just needed something warm and familiar. I hope it does the same for you.
Recipe Help
- → What cheese types blend well for this dish?
Sharp cheddar and American cheese create a creamy, flavorful sauce with excellent melt and richness.
- → How can I achieve a smooth cheese sauce?
Whisking a butter and flour roux before gradually adding milk helps thicken the sauce and prevents lumps.
- → Can I make this without baking?
Yes, the macaroni mixed with cheese sauce can be served immediately for a creamy stovetop version.
- → What optional toppings enhance the dish?
A mixture of plain breadcrumbs and melted butter adds a crisp, golden crust when baked atop the macaroni.
- → How to customize the flavor profile?
Add cayenne for heat or fold in frozen peas for extra nutrition and texture variation.
- → What tools are required for preparation?
A large pot, saucepan, whisk, and optionally a baking dish for the topped version are needed.