tinis mac and cheese recipe

yommyrecipes

Creamy, cheesy, and comforting, Tini’s Mac and Cheese Recipe is the ultimate crowd-pleaser. Quick, easy, and perfect for any occasion

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner

Cuisine American

Servings 6 servings

Calories 480 kcal

2 cups sharp cheddar cheese shredded – Brings that bold, tangy flavor and melty goodness.
1 cup Parmesan cheese grated – Adds a nutty, salty kick that enhances the depth of flavor.

1 pound elbow macaroni – The classic choice for mac and cheese perfect for holding onto all that delicious sauce.

4 tablespoons unsalted butter – Adds richness and helps create the silky cheese sauce.
3 tablespoons all-purpose flour – The key to thickening your sauce without lumps.
2 cups whole milk – For a creamy luscious texture.
1 cup heavy cream – Because we’re going for indulgence here right?

1 teaspoon Dijon mustard – A secret ingredient that adds a subtle tang making the cheese flavor pop.
½ teaspoon smoked paprika – For a hint of warmth and color.
Salt and freshly ground black pepper to taste – The basics, but oh-so-important for balance.

½ cup breadcrumbs panko preferred – Adds a golden, crunchy contrast to the creamy interior.
2 tablespoons melted butter – Helps the breadcrumbs crisp up beautifully in the oven.

Want to level up your mac and cheese? Try mixing in other cheeses like Gruyère for a nutty depth or Monterey Jack for an extra melty texture. The possibilities are endless!

Boil water: Fill a large pot with salted water and bring it to a rolling boil.
Add the macaroni: Toss in the elbow macaroni and cook until al dente (about 7-8 minutes). You want it slightly firm because it’ll cook more when mixed with the sauce.
Drain and set aside: Once cooked, drain the pasta, rinse lightly with cool water to stop the cooking, and set aside.

Melt the butter: In a large saucepan over medium heat, melt the unsalted butter until it’s bubbly but not browned.
Whisk in the flour: Add the all-purpose flour and whisk constantly for about 1 minute to form a smooth roux. This helps thicken the sauce without any lumps.
Add milk and cream: Slowly pour in the whole milk and heavy cream, whisking continuously until the mixture is smooth and begins to thicken (about 3-5 minutes).
Flavor it up: Stir in the Dijon mustard, smoked paprika, salt, and black pepper for that extra flavor punch.

Melt the cheese: Reduce the heat to low and gradually add the cheddar and Parmesan cheese, stirring until completely melted and velvety smooth. This is where the magic happens—watch that sauce turn into cheesy perfection!

Mix it all together: Add the cooked macaroni to the cheese sauce, stirring gently until every piece is coated in that gooey, creamy goodness.

Preheat the oven: Set your oven to 375°F (190°C) if you love a crispy topping.
Assemble: Pour the mac and cheese into a buttered baking dish.
Add the topping: Mix the breadcrumbs with melted butter and sprinkle over the top.
Bake: Place in the oven for 15-20 minutes, or until the topping is golden brown and crunchy.

For an ultra-smooth sauce, shred your own cheese instead of using pre-shredded varieties. Freshly grated cheese melts better and gives that perfect, creamy finish!

Nutrition Information (Per Serving):