Creamy Macaroni Cheddar Melt (Printable)

Comforting macaroni combined with sharp cheddar and American cheese for rich, melty texture and taste.

# 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 - Heat the oven to 375°F if preparing the baked topping; otherwise, this step can be omitted.
02 - Boil a large pot of salted water and cook elbow macaroni until al dente according to package directions. Drain and set aside.
03 - In a medium saucepan, melt unsalted 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 - Reduce heat to low and stir in sharp cheddar and American cheeses until fully melted and smooth. Season with salt, black pepper, and paprika if desired.
06 - Add the drained macaroni to the cheese sauce, stirring thoroughly to coat evenly.
07 - Transfer mac and cheese 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 hot immediately.

# Expert Advice:

01 -
  • It uses pantry staples you probably already own, so theres no special shopping trip required.
  • The combination of sharp cheddar and American cheese gives you both flavor and that silky, clingy texture you crave.
  • You can make it on the stove in under half an hour, no baking necessary unless you want that crispy top.
  • Leftovers reheat beautifully with a splash of milk, so you get two meals out of one pot.
02 -
  • Grate your own cheese from a block, the pre-shredded stuff has anti-caking agents that make the sauce grainy and weird.
  • Do not skip the roux step or try to rush it, thats what keeps your sauce from splitting into a greasy puddle.
  • If your sauce breaks and looks oily, whisk in a tablespoon of cold milk off the heat and it should come back together.
03 -
  • Reserve a cup of pasta water before draining, it is starchy and salty and perfect for loosening the sauce if it gets too thick.
  • Use a whisk instead of a spoon when making the roux and adding the milk, it prevents lumps better than anything else.
  • Taste the sauce before adding the pasta, because once the noodles are in it is harder to adjust the seasoning evenly.
Go Back