Tinis Recession Mac Comfort (Printable)

Creamy elbow macaroni with sharp cheddar and American cheese melted to rich, comforting perfection.

# 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:

01 - Preheat oven to 375°F if baking with topping; otherwise, skip this step.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente according to package directions. Drain and set aside.
03 - In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add flour and whisk constantly for 1 minute to form a roux.
04 - Gradually whisk in milk, stirring until smooth. Cook for 3 to 5 minutes until slightly thickened.
05 - Reduce heat to low. Stir in sharp cheddar and American cheese until fully melted and smooth. Season with salt, pepper, and optional paprika.
06 - Add cooked macaroni to the cheese sauce and stir thoroughly to coat evenly.
07 - Transfer macaroni and cheese to a greased baking dish. Mix breadcrumbs with melted butter, sprinkle over top, and bake for 15 minutes or until golden and bubbling.
08 - Serve hot, straight from stove or oven depending on preparation.

# Expert Advice:

01 -
  • It tastes like the creamy mac and cheese you crave but costs a fraction of what you'd pay for the boxed stuff.
  • The cheese sauce comes together in under ten minutes and clings to every piece of pasta perfectly.
  • You can dress it up or keep it bare bones depending on what's in your fridge.
02 -
  • Don't let the cheese sauce boil once you add the cheese or it will break and turn greasy instead of creamy.
  • Grating your own cheddar makes all the difference because pre-shredded cheese has coatings that prevent it from melting smoothly.
  • If your sauce gets too thick, just whisk in a splash of milk until it loosens up again.
03 -
  • Stir the pasta into the sauce instead of pouring sauce over pasta, it coats better and tastes more cohesive.
  • Taste your cheese before you buy it, some American cheese is saltier than others and you may need to adjust the salt in the sauce.
  • If you want a deeper flavor, add a pinch of cayenne or a dash of hot sauce to the cheese mixture.
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