Tinis Mac and Cheese Recipe That Will Change Your Life
Discoverthe ultimate Tinis Mac and Cheese recipe for a creamy, cheesy dish that’sperfect for any occasion. Easy, customizable, and absolutely delicious!
Ingredients
Ingredients for Tinis Mac and Cheese
- To achieve the perfect balance of creamy cheesy goodness, you’ll need a few key ingredients. Here’s everything you’ll need to make this homemade mac and cheese from scratch:
For the Pasta:
- 12 ounces elbow macaroni – Classic and sturdy but feel free to swap with cavatappi or shell pasta for extra sauce-hugging power.
For the Cheese Sauce:
- 2 cups sharp cheddar cheese shredded – Provides that bold, classic flavor.
- 1 cup parmesan cheese grated – Adds a rich, salty depth to the sauce.
- 2 tablespoons unsalted butter – Helps create a silky smooth texture.
- 2 tablespoons all-purpose flour – Thickens the sauce perfectly.
- 2 cups whole milk – Ensures a rich and creamy consistency.
- 1 cup heavy cream – Adds extra decadence to the cheese sauce.
- 1 teaspoon Dijon mustard – Enhances the cheesy flavor with a subtle tang.
- ½ teaspoon garlic powder – Brings a mild savory kick.
- ½ teaspoon smoked paprika – Adds warmth and depth to the sauce.
- Salt and black pepper to taste – Essential for balancing the flavors.
For the Topping (Optional but Recommended):
- ½ cup panko breadcrumbs – Creates a crispy golden topping.
- 2 tablespoons melted butter – Helps toast the breadcrumbs to perfection.
- ¼ cup parmesan cheese – Gives the topping an extra cheesy crunch.
Ingredient Notes & Substitutions:
- Cheese Variations: Try swapping some cheddar for gruyère smoked gouda, or Monterey Jack for a gourmet twist.
- Milk Alternatives: Prefer a lighter version? Use 2% milk instead of whole milk and cream.
- Gluten-Free Option: Use gluten-free pasta and flour to make this dish completely gluten-free.
Instructions
How to Make Tinis Mac and Cheese
- Making homemade mac and cheese is easier than you think! Follow these simple steps to achieve a creamy, cheesy masterpiece every time.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook until al dente (about 7–8 minutes).
- Drain the pasta and set it aside. For extra creaminess, toss it with a teaspoon of butter to prevent sticking.
Make the Cheese Sauce
- In a large saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute, stirring constantly to remove the raw flour taste.
- Slowly add the milk and heavy cream, whisking continuously to create a smooth mixture.
- Stir in the Dijon mustard, garlic powder, smoked paprika, salt, and black pepper.
Melt the Cheese
- Lower the heat to medium-low and gradually add the cheddar and parmesan cheese, stirring until fully melted and smooth.
- If the sauce is too thick, add a splash of milk to loosen it up.
Combine the Pasta and Sauce
- Add the cooked pasta to the cheese sauce, stirring until every piece is coated in the rich, creamy goodness.
Optional – Make It Baked Mac and Cheese
- Preheat the oven to 375°F (190°C).
- Transfer the mac and cheese to a greased baking dish.
- In a small bowl, mix panko breadcrumbs, melted butter, and parmesan cheese, then sprinkle over the top.
- Bake for 15–20 minutes or until golden brown and crispy on top.
Serve and Enjoy!
- Let it rest for a couple of minutes before serving.
- Garnish with a sprinkle of fresh parsley or extra cheese for the perfect finishing touch.
Notes
Nutrition Information (Per Serving):
- Calories: 550 kcal
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 85mg
- Sodium: 600mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugars: 5g
- Protein: 20g