Pin this I started making this mac and cheese during a particularly lean month when my pantry was down to pasta, a block of cheddar, and a few slices of American cheese from the deli. I wasn't expecting much, but the way those two cheeses melted together—sharp and smooth at the same time—made me realize you don't need fancy ingredients to make something that feels like a hug. Now it's my go-to whenever I need comfort without the fuss. It's become the dish I make when I'm too tired to think, but still want to eat something that matters.
The first time I made this for friends, I almost apologized before serving it. It felt too simple, too humble. But one of them scraped their bowl clean and asked if I'd written the recipe down, and I realized that sometimes the best food is the kind that doesn't try too hard. We ended up talking until midnight, bowls stacked in the sink, and I remember thinking that this dish had done exactly what it was supposed to do. It fed us, and it made us stay.
Ingredients
- Elbow macaroni: The classic shape for mac and cheese because every curve catches the sauce, but honestly, any short pasta works if that's what you've got.
- Sharp cheddar cheese: This is where the flavor lives—don't buy pre-shredded if you can help it, because the anti-caking agents can make the sauce grainy.
- American cheese: I know it gets a bad rap, but it melts like a dream and gives the sauce that creamy, stretchy quality you can't get from cheddar alone.
- Whole milk: The richness here matters, though I've used 2% in a pinch and it still worked.
- Unsalted butter: You'll use it twice—once for the roux, and again if you're making the crispy topping.
- All-purpose flour: This thickens the sauce and keeps everything from separating, so don't skip the whisking step.
- Salt, black pepper, and paprika: Simple seasonings that let the cheese shine, though the paprika adds a subtle warmth I've come to rely on.
- Plain breadcrumbs (optional): If you want a golden, crunchy top, this is your moment—but the dish is just as good without it.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook the macaroni until it's just tender, with a tiny bit of bite left. Drain it well, but don't rinse—you want that starch to help the sauce cling.
- Make the roux:
- Melt the butter in a saucepan over medium heat, then whisk in the flour and keep stirring for about a minute until it smells nutty and turns pale gold. This is the base that keeps your sauce smooth.
- Add the milk:
- Pour in the milk slowly, whisking constantly so no lumps form, and let it cook for a few minutes until it thickens just enough to coat the back of a spoon. You'll feel it shift from thin to silky.
- Melt in the cheese:
- Turn the heat down low and add both cheeses, stirring gently until everything melts into a glossy, unified sauce. Season with salt, pepper, and paprika, tasting as you go.
- Combine with pasta:
- Pour the cooked macaroni into the cheese sauce and stir until every piece is coated. If it looks too thick, add a splash of milk.
- Bake with topping (optional):
- Transfer to a greased baking dish, toss breadcrumbs with melted butter, and scatter over the top. Bake at 375°F for about 15 minutes until golden and bubbling, though I usually just eat it straight from the pot.
Pin this There was a night when I made this after a long day, and I sat on the floor of my kitchen eating it straight from the pot because I didn't want to bother with a bowl. It wasn't fancy, and no one was watching, but it was exactly what I needed. That's when I understood that this dish isn't just about feeding yourself—it's about taking care of yourself, even when you're tired.
What to Add for Extra Flavor
I've thrown in a handful of frozen peas when I wanted something green, or a pinch of cayenne when I needed a little kick. Sometimes I'll stir in a spoonful of Dijon mustard for sharpness, or a dollop of sour cream for tang. The beauty of this recipe is that it's a foundation—you can build on it depending on your mood or what's left in the fridge. I've even crumbled bacon on top when I had some lying around, and it felt like a completely different dish.
How to Store and Reheat
Leftovers keep in the fridge for about three days, though the sauce will thicken as it cools. When you reheat it, add a splash of milk and warm it gently on the stove, stirring until it loosens back up. I've microwaved it in a pinch, but it's better when you take the extra minute to do it right. You can also freeze portions in airtight containers for up to a month, which I do whenever I make a double batch.
Serving Suggestions and Pairings
This mac and cheese is hearty enough to stand alone, but I've served it alongside roasted vegetables or a simple green salad when I wanted to feel a little more balanced. It's also great as a side for grilled chicken or pork chops, though honestly, I usually just eat it as the main event. On colder nights, I'll pair it with tomato soup for dipping, which feels nostalgic and right.
- Serve with a crisp salad dressed in lemon vinaigrette to cut through the richness.
- Pair with hot sauce or pickled jalapeños if you like a little heat.
- Top with crumbled crackers or chips for extra crunch without turning on the oven.
Pin this Every time I make this, I'm reminded that comfort doesn't have to be complicated. It just has to be warm, cheesy, and made with a little bit of care.
Recipe FAQs
- → What cheeses are used in this dish?
Sharp cheddar and American cheese create a creamy, flavorful blend perfect for melting and coating the pasta evenly.
- → Can I add toppings for extra texture?
Yes, a mix of plain breadcrumbs and melted butter sprinkled on top and baked adds a golden, crunchy contrast.
- → How do I ensure the pasta is cooked properly?
Boil the elbow macaroni in salted water until just al dente, then drain to prevent overcooking when combined with the cheese sauce.
- → Are there optional seasonings to enhance flavor?
Salt, black pepper, and a touch of paprika balance and deepen the flavor, with options to add cayenne for heat or peas for nutrition.
- → What can I do to make the sauce extra creamy?
Stirring in sour cream or cream cheese adds richness and smoothness to the sauce for enhanced creaminess.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and uses dairy products, fitting vegetarian preferences.