Tinis Recession Mac cheese (Printable)

Comforting creamy macaroni with sharp cheddar and American cheese, perfect for quick, easy meals.

# What you 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

# Directions:

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 macaroni according to package instructions until al dente. Drain and set aside.
03 - In a medium saucepan, melt 2 tablespoons 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. Add cheddar and American cheese, stirring until melted and smooth. Season with salt, black pepper, and paprika if desired.
06 - Add cooked macaroni to the cheese sauce and stir to coat evenly.
07 - For baked version, transfer mac and cheese to a greased baking dish. Mix breadcrumbs with melted butter and sprinkle over top. Bake for 15 minutes or until golden and bubbling.
08 - Serve hot immediately.

# Expert Advice:

01 -
  • It uses ingredients you probably already have, so there's no last-minute grocery run required.
  • The combination of sharp cheddar and American cheese gives you both flavor and that silky, cling-to-every-noodle texture.
  • It comes together in under 30 minutes, which means you can go from hungry to happy before you even finish an episode of anything.
  • It's endlessly adaptable—add what you have, skip what you don't, and it still turns out great.
02 -
  • Shred your own cheese—the bagged stuff has coatings that make the sauce gritty and sad.
  • Don't let the sauce boil once the cheese is in, or it can break and turn oily.
  • If your sauce seems too thick, add milk a little at a time until it loosens up.
  • Taste before you add more salt, especially if your American cheese is already salty.
03 -
  • Use a mix of cheeses for more complexity—Gruyère, fontina, or even a bit of cream cheese can take this to another level.
  • If you're making this for kids, skip the paprika and cayenne and keep it mild and familiar.
  • Save a cup of pasta water before draining—it's perfect for thinning the sauce if it gets too thick.
  • For a smoky twist, add a small spoonful of smoked paprika or a dash of liquid smoke to the cheese sauce.
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