Tinis Recession Mac Cheese

# 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 tablespoons unsalted butter

06 - 2 tablespoons all-purpose flour

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon black pepper

09 - 1/4 teaspoon paprika (optional)

→ Topping (optional)

10 - 1/2 cup plain breadcrumbs

11 - 1 tablespoon butter, melted

# Directions:

01 - Preheat oven to 375°F if preparing baked topping; omit if serving without baking.

02 - Boil a large pot of salted water and cook elbow macaroni until al dente according to package instructions. Drain and set aside.

03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

04 - Gradually whisk in whole milk, stirring continuously until the mixture is smooth. Cook for 3 to 5 minutes until slightly thickened.

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

06 - Add cooked macaroni to cheese sauce and stir until evenly coated.

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

08 - Serve immediately while hot.

# Additional Tips::

01 -

The double cheese blend gives you that sharp, complex flavor without the fancy price tag.
Ready in 30 minutes, so dinner stress dissolves faster than the cheese in your pan.
It actually tastes like you tried harder than you did, which feels like a small victory on tired nights.

02 -

Don't let the milk boil after you add it or the cheese will get grainy and separated—low heat is your friend.
American cheese is non-negotiable if you want that creamy texture; don't try to replace it entirely with just cheddar or you'll miss the magic.

03 -