This mac and cheese is extra creamy, cheesy, and easy to make with simple ingredients. It’s perfect for family dinners, holidays, or anytime you want real comfort food that tastes like it came from a restaurant.
Why Make This Recipe
This recipe is rich and smooth because of the homemade cheese sauce, and it’s easy to customize with different cheeses. You can serve it as a side dish or make it the main meal.
How To Make Tini’s Mac and Cheese
Ingredients:
For the pasta
- 16 oz elbow macaroni
- 1 tbsp salt (for pasta water)
For the cheese sauce
- 6 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 4 cups whole milk
- 1 tsp dry mustard powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- 4 cups sharp cheddar cheese, freshly grated
- 2 cups Gruyère cheese, freshly grated
- Salt + black pepper to taste
Optional topping
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ½ cup Parmesan cheese
- 1 tsp Italian herbs or thyme
Directions:
- Cook the pasta: Boil salted water and cook macaroni 1–2 minutes less than the package says. Drain (don’t rinse). Save ½ cup pasta water.
- Make the sauce: Melt butter in a pot over medium heat. Whisk in flour and cook 1–2 minutes. Slowly whisk in milk and cook until thickened (about 5–7 minutes). Turn off heat, then stir in mustard powder, garlic powder, and cayenne. Add cheeses in handfuls, stirring until smooth. Season with salt and pepper.
- Combine & finish: Mix pasta into the cheese sauce. Add a splash of pasta water if needed. Rest 2–3 minutes. Optional: put in a baking dish, add topping, and broil 2–3 minutes until golden.
Prep Time And Nutrition Facts
This recipe takes about 15 minutes to prep and 30 minutes to cook, so around 45 minutes total. It serves 6–8, and each serving is about 650 calories (depending on portion size).
How To Serve Tini’s Mac and Cheese
Serve hot as a side dish with chicken, steak, or salad. It’s also great on its own with a simple veggie like broccoli or green beans.
How To Store Tini’s Mac and Cheese
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of milk to bring back the creaminess.
Tips To Make Tini’s Mac and Cheese
- Grate cheese fresh (pre-shredded can turn grainy).
- Add cheese off the heat so the sauce stays smooth.
- Don’t overcook the pasta — it should be slightly firm.
Health And Benefits Of This Recipe
This dish is high in protein and calcium from the cheese and milk. For a lighter version, use less cheese or swap sour cream/cream add-ins (if you use any) with a bit of milk when reheating.
Variation (If Any)
- Add cooked chicken, turkey, or beef for a full meal.
- Swap Gruyère for Monterey Jack, mozzarella, or gouda.
- Add a little hot sauce for extra flavor.
FAQs
- Can I make this ahead of time? Yes — make it, store it, then reheat with a splash of milk.
- Why is my cheese sauce grainy? Usually from high heat or pre-shredded cheese. Add cheese off heat.
- Can I bake it instead of stovetop? Yes — put in a dish and broil with topping or bake until hot.
- What pasta works best? Elbow macaroni, shells, or cavatappi.
- Can I freeze mac and cheese? Yes, but it can change texture slightly. Reheat slowly with milk.
- How do I keep it creamy after reheating? Add milk and reheat gently.
- Can I use only cheddar? Yes — it will still be good, just less “fancy” flavor than the blend.
Tini's Mac and Cheese
Ingredients
Method
- Boil salted water and cook macaroni 1–2 minutes less than the package says. Drain (don’t rinse). Save ½ cup pasta water.
- Melt butter in a pot over medium heat. Whisk in flour and cook for 1–2 minutes.
- Slowly whisk in milk and cook until thickened (about 5–7 minutes).
- Turn off heat, then stir in mustard powder, garlic powder, and cayenne.
- Add cheeses in handfuls, stirring until smooth. Season with salt and pepper.
- Mix pasta into the cheese sauce. Add a splash of pasta water if needed.
- Rest for 2–3 minutes.
- Optional: Put in a baking dish, add topping, and broil for 2–3 minutes until golden.
