Save I threw this together on a Wednesday night when my checking account had twelve dollars and payday was still three days out. The fridge held half a block of cheddar, a few sad slices of American cheese, and some milk that was still good for another day. I boiled a box of elbows and made a roux without measuring anything, just eyeballing it the way my roommate used to. When I stirred in the cheese and watched it go glossy and smooth, I realized comfort doesn't actually cost much at all.
The first time I made this for friends, I was embarrassed to serve something so simple. But one of them scraped their bowl clean and asked if I had the recipe written down anywhere. I didn't, because I'd been winging it, but that night I measured everything properly and wrote it on a sticky note that stayed on my fridge for two years. It became the thing I made when someone needed feeding and I needed to feel useful.
Ingredients
- Elbow macaroni: The classic shape for mac and cheese because it traps the sauce in every curve, but truly any short pasta works if thats what you have.
- Sharp cheddar cheese: This is where the flavor lives, so buy a block and grate it yourself for the best melt and no added starches.
- American cheese: It might seem boring, but the emulsifiers in American cheese are what make the sauce impossibly smooth and creamy.
- Whole milk: The fat content matters here, it keeps the sauce from breaking and adds body you cant fake with skim.
- Unsalted butter: You need it to build the roux, and using unsalted lets you control the salt level in the finished dish.
- All-purpose flour: Just enough to thicken the milk into a sauce that clings to every noodle without feeling gluey.
- Salt, black pepper, and paprika: Simple seasonings that wake up the cheese without competing with it, and the paprika adds a subtle warmth.
- Plain breadcrumbs and melted butter: Optional, but if you want that golden crunchy top, toss them together and bake for fifteen minutes.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook the macaroni until its just al dente, because it will soften a bit more in the sauce. Drain it well and set it aside while you make the cheese base.
- Make the roux:
- Melt the butter in a saucepan over medium heat, then whisk in the flour and keep stirring for about a minute until it smells toasty and turns pale gold. This step cooks out the raw flour taste and sets you up for a smooth sauce.
- Add the milk:
- Pour in the milk slowly, whisking constantly so no lumps form, and let it cook for three to five minutes until it thickens just enough to coat the back of a spoon. You should see it go from thin and white to silky and ivory.
- Melt in the cheese:
- Turn the heat down low and add both cheeses, stirring gently until everything melts into one glossy pool. Season with salt, pepper, and paprika, tasting as you go.
- Combine pasta and sauce:
- Dump the drained macaroni into the cheese sauce and fold it all together until every piece is coated. If it feels too thick, add a splash of pasta water or milk.
- Optional bake:
- If you want a crispy top, transfer everything to a greased baking dish, scatter the buttered breadcrumbs over it, and bake at 375°F for fifteen minutes until golden and bubbling. Otherwise, just serve it straight from the pot.
Save One winter I made a double batch and brought it to a potluck where everyone else had brought salads and grain bowls. By the end of the night, my dish was empty and someone had tucked a note under it that just said thank you for actual food. I kept that note in my wallet for months because it reminded me that sometimes the simplest thing you can offer is exactly what people need.
Swaps and Additions
You can use any cheese you have sitting around, I have made this with monterey jack, gouda, even a handful of parmesan when I was desperate. A pinch of cayenne or hot sauce adds a gentle kick without overwhelming the creamy base, and frozen peas stirred in at the end add color and a little sweetness. If you want it richer, fold in a quarter cup of sour cream or cream cheese right before serving.
Storage and Reheating
Leftovers keep in the fridge for up to four days in an airtight container. When you reheat it, add a splash of milk and warm it gently on the stove or in the microwave, stirring halfway through so it doesnt dry out. The sauce might look a little separated at first, but it will come back together as it heats and you stir.
Serving Suggestions
This is a meal on its own, but it pairs well with something bright and crunchy like a simple green salad or roasted broccoli. I have also served it alongside fried chicken or barbecue when I needed a crowd-pleasing side that would stretch the main dish further.
- Top individual bowls with crumbled bacon or crispy fried onions for texture.
- Serve it in bread bowls if you are feeling fancy or just want to impress kids.
- Pair it with a cold beer or iced tea, something that cuts through the richness.
Save This recipe has gotten me through more tight months than I can count, and it has fed more friends than I ever expected. I hope it does the same for you.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal for ensuring the cheese sauce clings well to each bite. Other short pasta shapes like shells or cavatappi can also be used.
- → Can I substitute different cheeses?
Yes, you can swap the cheddar or American cheese for other varieties like mozzarella or gouda to modify flavor and meltiness.
- → How do I achieve a creamy texture?
Making a roux with butter and flour, then slowly whisking in milk before adding cheese creates a smooth, creamy cheese sauce.
- → Is the breadcrumb topping necessary?
It's optional but adds a crispy, buttery contrast that enhances texture when baked briefly on top.
- → What spices complement this dish?
Seasoning with salt, black pepper, and a touch of paprika gives subtle warmth and depth without overpowering the cheese.
- → How can I add extra richness?
Incorporate sour cream or cream cheese into the sauce for added creaminess and tang.