Save Pin I threw this together on a rainy Tuesday when my paycheck was still three days away and my pantry was down to pasta and a few blocks of cheese. The kitchen smelled like butter and salt, and I kept tasting the sauce straight from the spoon, adjusting it until it coated the back perfectly. My roommate walked in, asked what I was making, and ended up eating two bowls before I could even sit down. That's when I knew this wasn't just cheap dinner, it was something worth keeping.
I made this for a potluck once when I had no idea what to bring and zero time to plan. I doubled the recipe, baked it with breadcrumbs on top, and watched it disappear in about ten minutes. Someone asked if I used Gruyere, and I just smiled, because the secret was a block of deli American cheese and a lot of stirring. Nobody needed to know it cost me less than eight dollars to make.
Ingredients
- Elbow macaroni: The classic shape for mac and cheese, small enough to get coated in sauce but sturdy enough to hold up under stirring and baking.
- Sharp cheddar cheese: This is where the flavor lives, tangy and bold, and it melts beautifully if you grate it yourself instead of buying pre-shredded.
- American cheese: I know it gets a bad reputation, but it melts smoother than anything else and keeps the sauce from breaking or getting grainy.
- Whole milk: You need the fat to make the sauce creamy, skim milk will leave it thin and sad, trust me on this.
- Unsalted butter: Forms the base of the roux and adds richness without making the dish too salty since the cheese already brings plenty.
- All-purpose flour: Whisked with butter to thicken the sauce, just make sure to cook it long enough so it doesn't taste raw.
- Salt, black pepper, and paprika: Simple seasonings that wake up the cheese and add a little warmth and depth without overpowering anything.
- Breadcrumbs and melted butter: Optional, but if you want that crispy golden top, this is the move, and it only takes fifteen extra minutes in the oven.
Instructions
- Preheat and prep:
- If you are baking this with a topping, turn your oven to 375°F now so it is ready when you need it. Otherwise, skip ahead and keep it stovetop simple.
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil, add the macaroni, and cook it just until al dente, following the package time. Drain it well and set it aside while you make the sauce.
- Make the roux:
- Melt the butter in a medium saucepan over medium heat, then whisk in the flour and keep stirring for a full minute until it smells toasty and turns pale gold. This step keeps your sauce from tasting floury later.
- Add the milk:
- Pour in the milk gradually, whisking constantly so no lumps form, and let it cook for three to five minutes until it thickens just enough to coat the back of a spoon. You will see it start to bubble gently around the edges.
- Melt in the cheese:
- Turn the heat down to low, add both cheeses, and stir slowly until everything melts into a smooth, glossy sauce. Season with salt, pepper, and paprika, tasting as you go.
- Combine pasta and sauce:
- Dump the cooked macaroni into the saucepan and stir until every piece is coated in that creamy cheese. It should look rich and unified, not dry or clumpy.
- Optional baking step:
- If you want a crispy top, transfer everything to a greased baking dish, toss breadcrumbs with melted butter, sprinkle them over the mac, and bake for fifteen minutes until golden and bubbling. If not, just serve it straight from the pot.
- Serve hot:
- Spoon it into bowls while it is still steaming, and watch it disappear.
Save Pin One night I was too tired to measure anything, so I just eyeballed the cheese and tasted as I went, adding a little more cheddar here, a splash more milk there. It turned out better than the times I followed my own recipe exactly, and that's when I realized this dish responds to your mood and your pantry, not rigid rules. Now I make it differently almost every time, and it always feels like home.
Swaps and Substitutions
You can use any cheese you have on hand, Colby, Monterey Jack, even a little mozzarella for extra stretch. If you do not have American cheese, add a tablespoon of cream cheese or a splash of evaporated milk to keep the sauce smooth. I have also made this with gluten-free pasta and a gluten-free flour blend for the roux, and it worked perfectly as long as I whisked it well.
Make It Your Own
A pinch of cayenne or a shake of hot sauce will wake this up if you like heat, and a handful of frozen peas or chopped broccoli stirred in at the end adds color and a little nutrition without changing the vibe. I have even crumbled cooked bacon on top or stirred in leftover rotisserie chicken to turn it into a full meal. It is forgiving enough to handle whatever you throw at it.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully on the stovetop with a splash of milk to loosen the sauce. You can also microwave it in short bursts, stirring in between, but I find the stovetop method brings back that creamy texture better. If you baked it with breadcrumbs, the topping will soften in the fridge, but you can crisp it back up under the broiler for a minute or two.
- Stir in a little extra milk or cream when reheating to bring the sauce back to life.
- Freeze individual portions in freezer-safe containers for up to two months, then thaw overnight in the fridge before reheating.
- If the sauce looks separated after freezing, whisk it vigorously over low heat and it will come back together.
Save Pin This recipe has carried me through tight months and late nights, and it never lets me down. I hope it does the same for you.
Recipe FAQs
- → What cheeses are used for the sauce?
Sharp cheddar and American cheese are combined to provide a rich and creamy texture with robust flavor.
- → Can I bake this dish with a topping?
Yes, you can mix plain breadcrumbs with melted butter and sprinkle them on top, then bake at 375°F for 15 minutes for a golden, crispy finish.
- → How do I make the cheese sauce smooth?
Start by melting butter and whisking in flour to create a roux, then gradually add milk while stirring until thickened before melting in the cheeses.
- → Are there any suggested ingredient swaps?
You can swap cheeses as desired and add ingredients like cayenne for heat or frozen peas for extra nutrition.
- → How long does the whole preparation take?
The total time to prepare and cook this creamy macaroni is approximately 30 minutes.