Tinis creamy macaroni cheese (Printable)

Creamy macaroni with sharp cheddar and American cheese, quick and budget-friendly comfort food.

# 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 make it:

01 - Preheat oven to 375°F if preparing the baked topping; skip if not using topping.
02 - Bring a large pot of salted water to a boil and cook macaroni until al dente according to package instructions; drain and set aside.
03 - Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat, then whisk in 2 tablespoons all-purpose flour continuously for 1 minute to form a roux.
04 - Gradually whisk in 2 cups whole milk, stirring continuously until smooth, then cook for 3 to 5 minutes until slightly thickened.
05 - Reduce heat to low, add sharp cheddar and American cheeses, stirring until fully melted and smooth; season with salt, black pepper, and paprika.
06 - Add the cooked macaroni to the cheese sauce, stirring until evenly coated.
07 - Transfer mac and cheese to a greased baking dish; combine plain breadcrumbs with melted butter and sprinkle on top, then bake for 15 minutes until golden and bubbling.
08 - Serve immediately while hot.

# Expert Advice:

01 -
  • It costs less than takeout but tastes like you spent hours in the kitchen.
  • The blend of sharp cheddar and American cheese creates a sauce so creamy and rich you won't miss the cream or fancy additions.
  • Ready in 30 minutes flat, including baking time if you want that golden crust.
02 -
  • Never add the cheese to boiling or even hot sauce—it will break and get grainy. Low heat and patience turn it silky.
  • American cheese isn't the enemy here; it's the tool that keeps traditional cheddar from separating and keeps your sauce smooth like velvet.
03 -
  • Toast your optional breadcrumb topping in a dry pan for two minutes before mixing with butter—it'll crisp up faster and brown more evenly in the oven.
  • If you're making this ahead, undercook the pasta by another minute and use slightly less milk; it will absorb more liquid as it sits and as you reheat it.
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