Tinis Recession Mac Comfort (Print View)

Creamy macaroni with sharp cheddar and American cheese for a budget-friendly comfort meal.

# Components:

→ 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 planning to bake with topping; skip this step if serving immediately.
02 - Bring a large pot of salted water to a boil. Cook elbow 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. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
04 - Gradually whisk in 2 cups whole milk, stirring until smooth. Cook for 3 to 5 minutes until slightly thickened.
05 - Reduce heat to low. Stir in grated sharp cheddar and chopped American cheese until fully melted and smooth. Season with salt, black pepper, and paprika if desired.
06 - Add cooked macaroni to the cheese sauce and mix thoroughly until evenly coated.
07 - Transfer macaroni and cheese to a greased baking dish. Combine breadcrumbs with melted butter and sprinkle evenly on top. Bake at 375°F for 15 minutes or until golden and bubbling.
08 - Serve the mac and cheese hot, enjoying its creamy texture and rich flavor.

# Expert Advice:

01 -
  • It costs almost nothing to make, yet tastes like you splurged on fancy ingredients.
  • Ready in 30 minutes flat, which means dinner is on the table before your hunger turns into irritability.
  • Two cheeses work together to create a flavor that's sharper and more interesting than the usual single-cheese version.
02 -
  • Overheating the cheese sauce will make it break and separate, so keep that heat low and stir constantly once the cheese goes in.
  • American cheese isn't fancy, but it contains an emulsifier that keeps the sauce silky—this is the one time when the processed ingredient actually outperforms the artisan alternative.
03 -
  • Use a whisk instead of a spoon when making your roux and sauce—it prevents lumps and makes the whole process feel more controlled.
  • Grate your own cheddar if possible instead of using pre-shredded, because the anti-caking agents in packaged cheese can make the sauce grainy.
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