Tinis Creamy Macaroni Cheese

# Ingredient List:

→ Pasta

01 - 12 oz elbow macaroni

→ Cheese Sauce

02 - 2 cups sharp cheddar cheese, grated

03 - 1 cup American cheese, 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 Prepare:

01 - Preheat oven to 375°F if planning to bake with the topping; otherwise, proceed without preheating.

02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.

03 - In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add flour and whisk continuously for 1 minute to create a roux.

04 - Gradually whisk in the whole milk until smooth. Cook for 3 to 5 minutes until the sauce thickens slightly.

05 - Lower heat to low. Add sharp cheddar and American cheeses, stirring until fully melted and smooth. Season with salt, black pepper, and paprika if using.

06 - Add the drained macaroni to the cheese sauce, stirring to coat all pasta evenly.

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

08 - Serve immediately while hot.

# Expert Suggestions:

01 -

It costs almost nothing to make but tastes like you've been stirring a pot all afternoon.
Sharp cheddar and American cheese together create a sauce that's somehow both tangy and impossibly smooth.
Ready to eat in thirty minutes, with zero pretense or complicated techniques.

02 -

American cheese isn't the enemy—it's the ingredient that prevents sharp cheddar from breaking into an oily mess, and it matters.
Whisking the milk in gradually, not dumping it in, is the difference between silky sauce and grainy disappointment.

03 -