Save My friend Tini called me one Thursday night, stressed about feeding her family on a grocery budget that had gotten real tight. She asked if I could help her make something filling and delicious without breaking the bank. I remembered my own lean months and how a good mac and cheese could stretch dollars while feeling like actual comfort food. We grabbed sharp cheddar from the sale bin, picked up that orange American cheese that melts like a dream, and within thirty minutes, her kids were asking for seconds. That's when I knew this recipe needed to exist—simple, honest, and built for real life.
I made this for a potluck during a rough year when everyone was tightening their belts, and someone actually asked if I'd used restaurant cheese. The secret was just being intentional about the cheese blend and not skipping the roux—that thirty-second flour moment changes everything. Watching people go back for thirds of budget-friendly food felt like a small victory somehow.
Ingredients
- Elbow macaroni, 12 oz: The classic shape for this dish because all those curves catch the cheese sauce beautifully.
- Sharp cheddar cheese, 2 cups grated: This is where the flavor lives; don't skip it or swap it for mild unless you like bland.
- American cheese, 1 cup: Often overlooked in fancy cooking, but this stuff was literally engineered to melt into silk, and that's what we need here.
- Whole milk, 2 cups: The backbone of the sauce; anything less creamy and it breaks, anything fancier and you're missing the point.
- Unsalted butter, 2 tbsp: For making the roux that thickens everything without lumps.
- All-purpose flour, 2 tbsp: Creates the roux that makes this sauce actually coat the pasta instead of running off.
- Salt, 1/2 tsp: Pulls all the cheese flavors forward; taste as you go because cheese is salty already.
- Black pepper, 1/4 tsp: Just a whisper of heat that you barely notice but would miss if it was gone.
- Paprika, 1/4 tsp (optional): Adds a tiny warmth and color, but honestly, skip it if you don't have it.
- Breadcrumbs, 1/2 cup (for topping, optional): Makes it feel baked and fancy; plain ones work better than seasoned here.
- Butter for topping, 1 tbsp melted: Toasts the breadcrumbs into golden pockets of crunch.
Instructions
- Set up and boil the water:
- Fill your largest pot with salted water and get it boiling hard. This takes longer than you think, so do it first while you're getting everything else ready.
- Cook the pasta:
- Stir the macaroni into the boiling water and cook until just al dente—you want a tiny bit of resistance when you bite it because it'll cook slightly more when mixed with the hot sauce. Drain it in a colander but don't rinse it; that starch helps the sauce cling.
- Start the roux:
- In a medium saucepan, melt the butter over medium heat until it's foaming but not brown. Sprinkle in the flour and whisk constantly for about one minute—you're looking for a smooth, sandy paste that smells a little toasty.
- Build the sauce base:
- Slowly pour in the milk while whisking constantly to keep lumps from forming. Keep whisking and cooking for three to five minutes until the mixture thickens enough to coat a spoon lightly.
- Add the cheese:
- Reduce the heat to low, then add the cheddar and American cheese in handfuls, stirring after each addition until melted and smooth. This goes fast once it starts melting, so stay present and keep stirring.
- Season and combine:
- Taste the sauce and add salt, pepper, and paprika to your liking. Pour the cooked macaroni into the cheese sauce and stir everything together until every piece is coated.
- Bake with topping (optional):
- If you're adding the breadcrumb topping, preheat the oven to 375°F and transfer the mac and cheese to a greased baking dish. Toss the breadcrumbs with melted butter, sprinkle them over the top, and bake for fifteen minutes until the top is golden and the sauce is bubbling at the edges.
- Serve it hot:
- Dish it up right away while the cheese is at its creamy best. This doesn't reheat beautifully, so eat it fresh.
Save I once made this for my partner when we were both exhausted from new jobs, and they literally teared up a little because it was so unbelievably good and cost us almost nothing. That's the moment I stopped thinking of budget food as compromise and started seeing it as clever.
The Cheese Swap Strategy
The beautiful thing about this recipe is that it works with whatever cheese you have lingering in the back of your fridge. I've made it with extra sharp cheddar when I was feeling bold, with Gruyère when someone gifted me a wedge, and even with leftover mozzarella mixed in. The American cheese is the MVP because of how smoothly it melts, but if you don't have it, cream cheese stirred in at the end works surprisingly well. The only rule I follow is making sure I have at least one cheese with actual flavor—all mild cheese makes for sad mac and cheese.
Ways to Make It Feel Less Budget-Conscious
If you're serving this to people who don't need to know it's inexpensive, add the breadcrumb topping and bake it, then plate it in a small dish instead of a huge casserole. The presentation matters more than you'd think. A tiny pinch of cayenne in the sauce makes it feel intentional and sophisticated. Or stir in a handful of frozen peas at the end for color and nutrition that makes it look like you planned ahead.
Storage and Leftovers
This is best eaten right away, but if you do have leftovers, store them covered in the fridge for a day or two. When you reheat it, the sauce will tighten up, so stir in a splash of milk to loosen it back to creamy. You can also divide it into individual portions and freeze for later, though the texture shifts slightly—it's still delicious, just not quite as silk-smooth as the first night. This dish taught me that not everything needs to survive the fridge to be worth making.
- Eat it fresh for the best texture and creaminess.
- Add milk when reheating to restore the silky sauce.
- Freezing works fine for casual weeknight eating, even if it's not perfect.
Save This recipe exists because real people need real food that doesn't drain their wallets or their energy. It's honest cooking for honest times, and it never stops being delicious.
Recipe FAQs
- → What types of cheese are best for this dish?
Sharp cheddar offers bold flavor while American cheese ensures smooth melting, creating a creamy texture and rich taste.
- → Can I bake the dish with the breadcrumb topping?
Yes, baking with melted buttered breadcrumbs adds a crispy golden crust, enhancing texture and flavor.
- → How do I achieve a smooth cheese sauce?
Make a roux with butter and flour, then gradually whisk in milk and cheese over low heat until melted and combined.
- → Are there ways to customize the flavor?
Adding spices like paprika or cayenne and mixing in sour cream or cream cheese can enhance creaminess and depth.
- → Can I substitute the pasta used here?
While elbow macaroni is traditional, other small pasta shapes can be used to hold the cheese sauce effectively.