Mac Stack Recipe

Cook pasta

Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp kosher salt and the 2 cups elbow macaroni. Cook according to package directions until just al dente (usually 7-8 minutes). Reserve 1/4 cup pasta cooking water, then drain the pasta and set aside.

Make roux and sauce

In the same pot over medium heat, melt 2 tbsp unsalted butter. Sprinkle in 2 tbsp all-purpose flour and whisk continuously for 60–90 seconds to cook the raw flour taste but not brown. Slowly pour in 1.5 cups whole milk while whisking to avoid lumps. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 3–5 minutes.

Finish cheese sauce

Lower heat to low. Stir in 1 tsp Dijon mustard, 0.25 tsp ground black pepper, and 0.25 tsp paprika (if using). Add 2 tbsp cream cheese (if using) and whisk until smooth. Turn off the heat and add 1 cup shredded sharp cheddar and 4 oz shredded/chopped American cheese, a handful at a time, stirring until fully melted and smooth. If sauce is too thick, add up to 2 tbsp reserved pasta water gradually to loosen to desired consistency.

Combine pasta and sauce

Fold the drained elbow macaroni into the cheese sauce until fully coated. Taste and adjust seasoning with a pinch of salt or pepper if needed. Keep warm while preparing the stack assembly.

Prepare cheese slices: If using whole American cheese slices for the visible layers, separate the 2 slices and trim slightly if needed to fit your plate or bun size. Lightly butter one side of each slice with the 1 tbsp softened butter (this helps brown the surface when heated).

Form mac scoop: Using a 1/2-cup measuring scoop or an ice cream scoop, portion one generous scoop (~1/2 to 3/4 cup) of the hot mac & cheese onto a small heatproof plate or a piece of parchment. Pack gently so it holds shape.

Assemble the stack: Place one buttered-side-down American cheese slice on a preheated skillet over medium-low heat for 15–30 seconds just to warm and slightly melt. Transfer to your serving plate, buttered side up. Place the mac & cheese scoop on top of that slice. Lay the second American cheese slice on top of the mac scoop (buttered side up). If desired, briefly return the assembled stack to the skillet (covered) for 20–30 seconds to melt the top slice into the mac slightly — watch carefully so it doesn't overcook.

Finish and serve: Garnish with chopped fresh parsley if desired. Serve immediately while the cheese is melty. The result should be a compact mac & cheese scoop sandwiched between two warmed American cheese slices — the MAC STACK.