Save to Pinterest When money was tight and the pantry felt bare, I'd stand in front of the fridge and ask myself what could stretch a dollar and still taste like actual comfort. That's when this mac and cheese came together—not from some fancy cookbook, but from the kind of cooking that happens when you're figuring things out as you go. Sharp cheddar and American cheese might sound like an odd pairing, but that combination is the secret. The sharp stuff brings flavor, the American cheese brings the melt. It's the kind of dish that proved to me that tight budgets don't mean tight on taste.
I made this for my roommate once on a Thursday night when we were both exhausted and broke, and I watched her face change the moment she took that first bite. She kept saying, "This is what I needed," between forkfuls. That's when I knew this recipe was more than just budget food—it was the kind of thing that reminds you why comfort food exists in the first place.
Ingredients
- Elbow macaroni (12 oz): The small curves catch sauce in every bite, and this amount feeds four people without being stingy.
- Sharp cheddar cheese (2 cups, grated): This is where the flavor punch comes from—don't skip it or swap it for mild cheddar.
- American cheese (1 cup): Yes, the processed kind. It melts smoother than you'd think and bridges the gap between sharp cheddar and creamy sauce.
- Whole milk (2 cups): Use the real thing, not skim. The fat matters here.
- Unsalted butter (2 tbsp): For the roux, which is your foundation for everything that comes after.
- All-purpose flour (2 tbsp): This thickens the sauce so it clings to the pasta instead of pooling at the bottom.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season to taste after the cheese melts—you might need more than the recipe says.
- Paprika (1/4 tsp, optional): Adds a whisper of warmth and a hint of color if you're feeling fancy.
- Breadcrumbs and melted butter (for topping, optional): If you're baking it, this golden-brown finish is worth the extra step.
Instructions
- Get Your Pasta Ready:
- Bring a big pot of salted water to a rolling boil and cook the macaroni until it's just barely tender—al dente, they call it. Drain it and set it aside, but don't rinse it. That starch helps the sauce cling.
- Build Your Base:
- Melt the butter in a saucepan over medium heat, then add the flour and whisk it constantly for a minute. You're making a roux, and it should smell a little nutty when it's ready. This is the moment everything changes.
- Make the Sauce Silky:
- Pour in the milk slowly while whisking, keeping your eyes on it so no lumps form. Let it cook for a few minutes until it thickens just enough to coat the back of a spoon. It should feel almost creamy between your fingers if you dip one in.
- Melt In the Cheese:
- Turn the heat down low and add the cheddar and American cheese, stirring until there's not a visible shred left. Season with salt, pepper, and paprika if you're using it. Taste it now and adjust—this is your only real chance to get the seasoning right.
- Combine Everything:
- Dump the cooked macaroni into the cheese sauce and fold it together until every piece is coated. It should look creamy and rich, not dry or watery.
- Bake or Serve (Your Choice):
- If you're baking it, spread everything into a greased dish, top with the buttered breadcrumbs, and bake at 375°F for about 15 minutes until the top is golden and the edges bubble. If you're eating it straight from the pot, serve it hot and don't look back.
Save to Pinterest There's something about sitting down to a bowl of this mac and cheese that feels like the world stopped trying to rush you for a minute. It's not fancy, but it's honest, and right now that feels like enough.
Stretching It Further
If four servings isn't quite enough, throw in a handful of frozen peas in the last minute—they'll warm right through and add a little color and texture without changing the whole character of the dish. Some people stir in sour cream or cream cheese for extra richness, and honestly, it works. A pinch of cayenne if you want heat, or even a dash of hot sauce at the table if someone's feeling brave.
When to Go for the Topping
The breadcrumb topping is optional but worth doing if you have the time and oven space. It adds a contrast in texture that makes the whole thing feel more intentional, more like something you took care to finish properly. Without it, this is stovetop comfort in a bowl. With it, it becomes something you'd serve if people were coming over.
A Few Things Worth Remembering
This dish reheats beautifully, though the sauce might tighten up a little. Just stir in a splash of milk when you warm it back up and it'll loosen right out. The leftovers are just as good cold, if anyone's grabbing lunch the next day. Keep your cheese grated and ready before you start the sauce—once the milk is hot, you can't step away.
- Always use whole milk, not skim, unless you genuinely want a thinner, less luxurious sauce.
- Taste the final dish before serving and adjust salt and pepper one last time—the cheese is salty, so go easy.
- If you're worried about the breadcrumb topping burning, cover it loosely with foil for the first 10 minutes, then uncover for the last 5 to brown.
Save to Pinterest Sometimes the best meals are the ones you throw together with what you have and the intention to feed yourself or someone else something warm and good. This mac and cheese is that meal.
Ask About This Recipe
- → What cheeses are best for this dish?
Sharp cheddar and American cheese create a creamy, flavorful sauce with excellent melt and texture.
- → How can I make the sauce thicker?
Cooking the roux and milk mixture until it thickens before adding cheese ensures a creamy, thick sauce that coats the pasta well.
- → Can I add a crunchy topping?
Yes, melting butter and mixing it with breadcrumbs creates a crispy baked topping that adds texture and flavor.
- → What pasta works best?
Elbow macaroni is traditional and holds the cheese sauce well, but other short pasta shapes can also be used.
- → How long does it take to prepare?
Preparation takes about 10 minutes, with 20 minutes cooking time, totaling 30 minutes for a quick meal.