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Tini’s Creamy Cheesy Mac and Cheese Recipe

★★★★★

4.6 from 143 reviews
  • Author: Gabriel
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Tini’s Mac and Cheese is a creamy, cheesy comfort food classic made with elbow macaroni and a rich blend of sharp cheddar, mozzarella, and Parmesan cheeses. The sauce is perfectly thickened with a buttery roux and enriched with whole milk and heavy cream. An optional crunchy panko breadcrumb topping baked under the broiler adds a delightful texture contrast. This stovetop-and-oven recipe delivers a nostalgic, satisfying dish perfect for any occasion.

Ingredients

Scale

Pasta

  • 12 oz elbow macaroni or pasta of choice

Cheese Sauce

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 tsp Dijon mustard (optional)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste

Topping (Optional)

  • ½ cup panko breadcrumbs
  • 1 tbsp butter, melted

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
  2. Make the roux: In the same pot, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook, stirring constantly, for about 1-2 minutes until the mixture is bubbly and lightly golden but not browned.
  3. Add the dairy: Gradually whisk in 2 cups of whole milk and 1 cup of heavy cream, ensuring the mixture is smooth. Continue to cook over medium heat, stirring frequently, until the sauce thickens and coats the back of a spoon, roughly 5-7 minutes.
  4. Incorporate the cheese: Lower the heat to medium-low and stir in 2 cups of shredded sharp cheddar, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan until completely melted and smooth. Stir in 1 teaspoon Dijon mustard (if using), ½ teaspoon garlic powder, ½ teaspoon onion powder, and season with salt and pepper to taste.
  5. Combine pasta and sauce: Add the drained macaroni back into the cheese sauce, stirring gently to coat all the pasta evenly.
  6. Add topping (optional): If using, preheat your oven broiler. Transfer the mac and cheese to a buttered baking dish. Mix ½ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle evenly over the top.
  7. Bake under broiler: Place the baking dish under the broiler for 2-4 minutes until the breadcrumbs are golden brown and crisp. Watch carefully to prevent burning.
  8. Serve: Remove from the oven and let it cool slightly before serving. Enjoy your creamy, cheesy mac and cheese!

Notes

  • Use whole milk and heavy cream for the creamiest sauce.
  • For a sharper cheese flavor, choose extra sharp cheddar.
  • Do not overcook the roux to avoid browning which affects the flavor.
  • If you prefer a softer topping, skip the broiler step.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave with a splash of milk to loosen the sauce.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: mac and cheese, creamy mac and cheese, stovetop mac and cheese, baked mac and cheese, cheddar cheese, comfort food, pasta recipe

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Find it online: https://gabriellangdon.com/tinis-creamy-cheesy-mac-and-cheese-recipe/