Tinis Recession Mac (Print View)

A creamy macaroni with sharp cheddar and American cheese, ready in 30 minutes for easy meals.

# 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

# Method:

01 - Preheat the oven to 375°F if you plan to bake with the topping; otherwise, skip this step.
02 - Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to package directions. Drain and set aside.
03 - Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour constantly for one minute to form a roux.
04 - Gradually whisk in the milk, stirring continuously until smooth. Cook for 3 to 5 minutes until slightly thickened.
05 - Reduce the heat to low. Add the cheddar and American cheese, stirring until fully melted and smooth. Season with salt, black pepper, and paprika if desired.
06 - Add the cooked macaroni to the cheese sauce and stir well to coat evenly.
07 - If baking, transfer the mac and cheese to a greased baking dish. Combine the breadcrumbs with melted butter and sprinkle over the top. Bake for 15 minutes until golden and bubbling.
08 - Serve the mac and cheese hot.

# Expert Advice:

01 -
  • It's genuinely creamy without needing fancy cheeses or cream—the American cheese melts into pure silk.
  • Ready in under 30 minutes, which means weeknight dinners that feel like a hug in a bowl.
  • Built to stretch your budget while tasting like you spent way more time and money than you did.
02 -
  • Don't skip the roux step thinking you can just add cheese to milk—that's how you end up with grainy, broken sauce instead of something silky.
  • American cheese is your secret weapon here; it contains emulsifiers that keep the sauce smooth, so don't feel bad about using it.
  • If your sauce breaks or gets grainy, you've likely added cold cheese to hot milk or the heat was too high—start over with fresh milk and add cheese slowly on low heat.
03 -
  • Keep your milk cold and add it slowly to avoid lumps in the roux—temperature control is everything in a sauce.
  • If making the baked version, don't skip the breadcrumb topping because it adds texture that transforms a side dish into a main event.
  • Taste as you season because homemade cheese sauce tastes richer than boxed mac and cheese, so you might need less salt than you expect.
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