Tinis Recession Mac Comfort

# What You'll 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 It:

01 - Preheat oven to 375°F if baking with topping; otherwise, omit this step.

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 of unsalted butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of flour continuously for one minute to form a roux.

04 - Gradually whisk in 2 cups whole milk, stirring until smooth. Cook for 3 to 5 minutes until the mixture slightly thickens.

05 - Reduce heat to low. Stir in sharp cheddar and American cheese until fully melted and smooth. Season with salt, black pepper, and optional paprika.

06 - Add the cooked macaroni to the cheese sauce and stir to evenly coat.

07 - Transfer the macaroni and cheese to a greased baking dish. Mix plain breadcrumbs with melted butter and sprinkle over the top. Bake for 15 minutes until golden and bubbling.

08 - Serve hot and enjoy.

# Expert Advice:

01 -

It costs almost nothing but tastes like you actually tried, which is the whole point of comfort food.
Ready in 30 minutes flat, no fancy techniques or last-minute stress required.
The American cheese does something special here—it melts silky smooth and keeps things creamy without any graininess.

02 -

Low heat is your friend when melting cheese—high heat makes it separate into grease and solids, and there's no coming back from that.
The sauce will seem thin in the pan compared to the final dish, but it thickens as the pasta absorbs the milk, so don't panic and add more flour.

03 -