Tinis Recession Mac Comfort (Printable)

Creamy macaroni blended with sharp cheddar and American cheese for rich, comforting flavor on a budget.

# 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

# Method:

01 - Preheat oven to 375°F if using breadcrumb topping; otherwise, omit this step.
02 - Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour constantly for 1 minute to form a roux.
04 - Gradually add whole milk, whisking continuously until smooth. Cook 3 to 5 minutes until the sauce thickens slightly.
05 - Reduce heat to low. Stir in sharp cheddar and American cheeses 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 pasta evenly.
07 - Transfer macaroni and cheese to a greased baking dish. Mix breadcrumbs with melted butter and sprinkle over the top. Bake for 15 minutes until golden and bubbling.
08 - Serve the dish hot.

# Expert Advice:

01 -
  • It tastes expensive and indulgent while using budget-friendly ingredients that won't hurt your wallet.
  • The combination of sharp cheddar and American cheese creates a sauce so creamy and smooth you'd swear there was cream in it.
  • Ready in 30 minutes with mostly pantry staples, making it perfect for weeknight dinners or unexpected guests.
02 -
  • The American cheese is not a shortcut or an embarrassment—it's essential for achieving that silky, lump-free sauce that sharp cheddar alone cannot deliver.
  • Keep your heat low when adding the cheese to prevent it from separating and turning grainy; patience here makes all the difference.
03 -
  • Grate your cheddar fresh from a block rather than using pre-shredded cheese—it melts infinitely smoother because it doesn't have the anti-caking agents that prevent clumping.
  • Whisk constantly when adding milk to avoid lumps, and keep your heat low when melting the cheese to preserve the silky texture.
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