Tinis creamy mac and cheese

# What You 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 the oven to 375°F (190°C) if planning to bake with topping; otherwise, omit this step.

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

03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour continuously for one minute until a roux forms.

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

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

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

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

08 - Serve the macaroni and cheese hot immediately after preparation or baking.

# Expert Tips:

01 -

It's done in 30 minutes flat, which means hot food on the table when you need it most.
Two cheeses work together in a way that makes this taste way better than it has any right to, given how simple it is.
The whole thing costs less than takeout, and everyone actually wants seconds.

02 -

Don't skip the roux step thinking you can thicken it later with cornstarch or something—the roux is what keeps this creamy and smooth, not stodgy.
American cheese gets a bad reputation, but here it's actually the hero because it melts uniformly in a way fancy cheeses sometimes won't.
If your sauce breaks or looks grainy, you added the cheese too fast or the heat was too high. Start over with a new sauce if this happens—it only takes five minutes.

03 -