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Tini's Mac and Cheese

A creamy and cheesy mac and cheese recipe that combines sharp cheddar and Gruyère cheese for a restaurant-quality dish in just a few easy steps.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Pasta Base
  • 16 oz elbow macaroni (traditional, but you can substitute penne or shells for texture variation)
  • 1 tablespoon salt (for pasta water)
For the Signature Cheese Sauce
  • 6 tablespoons unsalted butter (84g – European-style butter adds richer flavor)
  • ⅓ cup all-purpose flour (about 45g)
  • 4 cups whole milk (room temperature works best)
  • 1 teaspoon dry mustard powder (intensifies cheese flavor without adding heat)
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional, for subtle warmth)
  • 4 cups freshly grated sharp cheddar cheese (about 450g – pre-shredded won’t melt as smoothly)
  • 2 cups freshly grated Gruyère cheese (about 225g – adds nutty depth; can substitute Monterey Jack)
  • Salt and freshly ground black pepper to taste
For the Crispy Topping (Optional)
  • 1 cup Panko breadcrumbs (80g)
  • 2 tablespoons melted butter (28g)
  • ½ cup grated Parmesan cheese (45g)
  • 1 teaspoon Italian herbs or fresh thyme

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil (about 1 tablespoon of salt per 4 quarts). Add elbow macaroni and cook 1–2 minutes less than the package recommends, until just al dente.
  2. Drain but do not rinse—reserve ½ cup of the pasta water for adjusting sauce consistency later.
Make the Cheese Sauce
  1. In a large saucepan or Dutch oven, melt 6 tablespoons butter over medium heat.
  2. Whisk in flour and cook for about 1–2 minutes until lightly golden.
  3. Slowly add milk, about 1 cup at a time, whisking constantly to maintain a smooth texture.
  4. Continue cooking for 5–7 minutes, until thick enough to coat the back of a spoon.
  5. Add mustard powder, garlic powder, and cayenne (optional), then remove from heat.
  6. Gradually stir in grated cheeses until melted and smooth. Season with salt and pepper to taste.
Combine and Finish
  1. Fold the cooked pasta into the sauce until well coated.
  2. Adjust consistency with a splash of the reserved pasta water if needed.
  3. Let rest for 2–3 minutes so the sauce thickens.
  4. For a crispy topping, transfer to a buttered 9×13‑inch dish, top with Panko breadcrumbs mixed with melted butter and Parmesan, then broil for 2–3 minutes until golden brown.

Notes

Freshly grating your cheese from blocks rather than using pre-packaged shredded cheese makes a dramatic difference in the sauce's texture. Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy rather than silky smooth.