Creamy Macaroni Cheddar Cheese (Printable view)

Comforting creamy macaroni with sharp cheddar and American cheeses, perfect for easy, budget-friendly meals.

# 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:

01 - Preheat oven to 375°F if using the baked topping; skip otherwise.
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 - In a medium saucepan, melt butter over medium heat. Whisk in flour continuously for 1 minute to create a roux.
04 - Gradually whisk in whole milk, stirring until smooth. Cook for 3 to 5 minutes until the mixture slightly thickens.
05 - Lower heat to low. Add sharp cheddar and American cheese, stirring until completely melted and smooth. Season with salt, black pepper, and optional paprika.
06 - Add cooked macaroni to the cheese sauce and stir gently to coat evenly.
07 - Transfer mac and cheese to a greased baking dish. Mix plain breadcrumbs with melted butter and sprinkle evenly over the top. Bake for 15 minutes until golden and bubbling.
08 - Serve immediately while hot.

# Expert Advice:

01 -
  • It costs less than five dollars to feed four people, and tastes like you spent way more time than you actually did.
  • The combination of sharp cheddar and American cheese creates a sauce that's creamy and tangy without needing cream or fancy ingredients.
  • Ready in under thirty minutes, which means hot food on the table before anyone gets hangry.
02 -
  • Don't let the milk boil or scorch on the bottom of the pan; medium heat and constant attention is the difference between silky sauce and grainy disappointment.
  • The roux matters more than you think—skipping it or rushing it is why so many homemade mac and cheese sauces end up thin and sad.
  • Cheese melts best off the heat, so once it hits the pan, reduce the temperature and stir gently; high heat can make it separate and weird.
03 -
  • Cook the pasta just slightly under done; it'll finish cooking in the hot cheese sauce and stay tender instead of turning mushy.
  • Keep the cheese cold and grate it yourself if you can; pre-shredded cheese has anti-caking agents that can make the sauce grainy or slow to melt.
  • If the sauce breaks or looks grainy, whisk in a splash of cold milk off the heat; temperature shock sometimes fixes it.
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