Tinis Recession Mac Cheese (Printable)

Comforting macaroni blended with sharp cheddar and American cheese for creamy, budget-friendly indulgence.

# 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente, then drain and set aside.
02 - In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour constantly for 1 minute to form a roux.
03 - Gradually whisk in 2 cups of whole milk, stirring continuously until smooth. Cook for 3 to 5 minutes until the mixture thickens slightly.
04 - Lower the heat to low and add the grated sharp cheddar and chopped American cheese. Stir until fully melted and smooth. Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika if desired.
05 - Add the cooked macaroni to the cheese sauce and stir to coat evenly.
06 - If using a topping, preheat the oven to 375°F. Transfer the macaroni and cheese to a greased baking dish. Combine 1/2 cup plain breadcrumbs with 1 tablespoon melted butter and sprinkle evenly over the top. Bake for 15 minutes until golden and bubbling.
07 - Serve the macaroni and cheese hot.

# Expert Suggestions:

01 -
  • It tastes like the mac and cheese you craved as a kid, but richer and more grown up without any fancy ingredients.
  • You can make it with whatever cheese is on sale or hiding in your fridge, and it still turns out creamy and satisfying.
  • It comes together in under half an hour, so you can go from hungry to fed without a lot of fuss or cleanup.
02 -
  • Pre-shredded cheese has anti-caking agents that can make your sauce grainy, so grate your own blocks whenever possible for the smoothest melt.
  • If your sauce breaks or looks greasy, it got too hot, so always keep the heat low once you add the cheese and stir gently.
  • Salt your pasta water generously, it is your only chance to season the noodles themselves, and it makes a bigger difference than you think.
03 -
  • Grate your cheese while the pasta water is heating up, it saves time and keeps everything moving smoothly once you start the sauce.
  • Taste the sauce before you add the pasta, that is when you can still adjust the seasoning without guessing through a pot full of noodles.
  • If you want an even richer sauce, stir in a quarter cup of sour cream or cream cheese right before adding the macaroni, it adds tang and body.
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