Recipe
This mac and cheese recipe is the stuff of legends—creamy, cheesy, and so indulgent, it’ll ruin the boxed stuff for you forever. What makes it special? A blend of sharp cheddar, gooey mozzarella, and a sprinkle of Parmesan that creates a flavor bomb in every bite.
Plus, it’s got that perfect golden crust on top from a quick broil—crispy edges included. I make this for every family gathering, and without fail, the dish comes back empty every single time.
The secret? A touch of mustard powder and a splash of cream to elevate the sauce from good to unforgettable. Trust me, once you try this, you’ll bookmark it for life. Ready to immerse yourself in the ultimate comfort food? Let’s get cooking!
Ingredients
The key to the creamiest, most flavorful homemade mac and cheese lies in the ingredients you choose. Opt for high-quality staples and don’t skimp on the cheese—it’s the star of the show! Here’s what you’ll need, plus a few pro tips and swaps to make this dish your own:
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- Elbow macaroni (or similar pasta): The classic choice, but cavatappi or shells work too for extra cheese pockets.
- Unsalted butter: Controls the saltiness and creates a rich base for the roux.
- All-purpose flour: Helps thicken the sauce—don’t skip it!
- Whole milk: For creaminess; 2% can work but avoid skim for best texture.
- Heavy cream: Adds luxurious richness (optional, but highly recommended).
- Sharp cheddar cheese: Freshly grated is a MUST—pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
- Gruyère or smoked Gouda: Adds depth and complexity; skip if you want a simpler flavor.
- Mild cheddar or Monterey Jack: Balances the sharpness of the other cheeses.
- Salt and freshly ground black pepper: Essential for seasoning the sauce.
- Garlic powder and onion powder: Adds subtle flavor without overpowering the cheese.
- Paprika or cayenne pepper: A pinch for warmth and brightness.
- Breadcrumbs (optional): Panko or homemade for a crunchy topping.
Pro Tip: Grate your own cheese! Pre-shredded cheese contains additives that can prevent it from melting smoothly.
Substitutions: Swap Gruyère for Parmesan or add a splash of cream cheese for extra creaminess.
Non-Negotiables: Sharp cheddar and freshly grated cheese are essential for that classic, gooey texture.
Little Wins: Top with extra cheese or fresh herbs like chives or parsley for a restaurant-worthy finish.
How to Make the Best Tinis Mac Ingredients List
- Gather and Prep Ingredients: Before starting, verify all ingredients (butter, cheese, milk, elbow pasta) are measured and ready. This prevents scrambling mid-recipe and keeps the process smooth.
- Cook the Pasta: Boil a pot of salted water and cook the elbow pasta until al dente, about 8 minutes. Remember, slightly undercooked pasta is better—it will finish cooking in the cheese sauce.
- Make the Cheese Sauce: In a separate saucepan, melt butter over medium heat. Stir in flour to create a roux, cooking for 1-2 minutes until it’s golden and smells nutty.
Slowly whisk in milk to avoid lumps, then simmer until thickened.
- Add the Cheese: Turn off the heat and stir in shredded sharp cheddar cheese until melted and smooth. This prevents overheating, which can make the sauce grainy. For extra creaminess, add a slice of American cheese.
- Combine Pasta and Sauce: Drain the pasta and return it to the pot. Pour the cheese sauce over the pasta and gently toss to coat evenly. Avoid overmixing to keep the pasta from breaking apart.
- Season to Taste: Sprinkle with a pinch of salt, pepper, and a dash of paprika or mustard powder for depth. Taste and adjust seasoning as needed.
- Serve Warm: Dish out immediately while the mac and cheese is creamy and hot. For a golden crust, sprinkle with extra cheese and broil for 2-3 minutes.
Nutrition
This homemade mac and cheese recipe provides a rich and comforting dish. Here’s the nutritional breakdown per serving:
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|
| 520 | 28g | 16g | 85mg | 720mg | 45g | 2g | 6g | 20g |
Chef Tips
Perfecting mac and cheese comes down to a few key tricks I’ve learned over the years. Always use fresh, high-quality cheese—pre-shredded won’t melt as smoothly.
Cook pasta al dente; it’ll finish in the sauce. For richness, I mix sharp cheddar with creamy cheeses like Gruyère or Monterey Jack.
A pinch of mustard powder enhances flavor. Finally, bake until golden-brown for that perfect crispy top. Trust me, it’s worth it.
Frequently Asked Questions
Can I Freeze Tinis Mac and Cheese?
Yes, I can freeze mac and cheese, but it’s best to do it before baking. I’d portion it, cover it tightly, and store it for up to 3 months. When reheating, I’ll add a splash of milk to keep it creamy.
What Cheese Substitutes Work Best?
I’d recommend substitutes like sharp cheddar, gouda, or Monterey Jack if I’m out of Tini’s cheese. I’ve found creamy options like fontina or brie work well, but I’ll avoid overly salty cheeses to keep it balanced.
How Do I Reheat Leftovers Without Drying Them Out?
I reheat leftovers in the oven at 350°F covered with foil to trap moisture. I’ll add a splash of milk or cream to keep it creamy, stirring halfway through to avoid drying it out. That’s my trick.
Is This Recipe Kid-Friendly?
Yes, it’s totally kid-friendly! I’ve made it for my own kids, and they love it—it’s creamy, cheesy, and simple to prepare. You can even sneak in veggies if you want to make it healthier for them.
Can I Make This Ahead of Time?
I’d make it ahead, but I’d undercook the pasta slightly so it doesn’t get mushy. I’d store it covered in the fridge and reheat it with a splash of milk to keep it creamy.
