Tinis creamy macaroni cheese (Print Version)

Creamy macaroni combines sharp cheddar and American cheese for satisfying, budget-conscious comfort food.

# What You'll Need:

→ Pasta

01 - 12 ounces 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 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon paprika (optional)

→ Topping (Optional)

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

# How-To Steps:

01 - If using topping, preheat oven to 375°F.
02 - Boil salted water in a large pot, cook macaroni until al dente according to package instructions, then drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour constantly for 1 minute to form a smooth roux.
04 - Gradually whisk in milk, stirring until smooth. Cook for 3 to 5 minutes until slightly thickened.
05 - Reduce heat to low, add cheddar and American cheese, stirring until fully melted and smooth. Season with salt, pepper, and paprika.
06 - Stir cooked macaroni into cheese sauce until evenly coated.
07 - Transfer mac and cheese to a greased baking dish. Mix breadcrumbs with melted butter, sprinkle on top. Bake for 15 minutes until golden and bubbly.
08 - Serve hot immediately.

# Expert Tips:

01 -
  • It uses pantry staples and costs less than takeout while tasting twice as good.
  • The combination of sharp cheddar and American cheese creates an impossibly smooth sauce that clings to every noodle.
  • It comes together in thirty minutes, perfect for nights when you need something reliable and fast.
02 -
  • Don't skip the American cheese—it contains emulsifiers that keep the sauce smooth and prevent it from breaking or turning grainy.
  • Cook the roux for a full minute to get rid of the raw flour taste, but don't let it brown too much or the sauce will taste bitter.
  • Stir the cheese in over low heat to avoid overheating it, which can cause the oils to separate and ruin the texture.
03 -
  • Reserve a cup of pasta water before draining—if the sauce gets too thick, a spoonful of that starchy water helps loosen it without diluting the flavor.
  • Let the mac and cheese rest for a minute or two after mixing so the sauce has time to cling to the noodles instead of sliding off.
  • If you're making this ahead, undercook the pasta by a minute so it doesn't turn mushy when you reheat it later.
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