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Tini's Mac and Cheese

This creamy and cheesy mac and cheese is easy to make and perfect for family dinners, holidays, or any time you crave comforting food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 7 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 650
Ingredients Method Notes

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

Method
 

Cooking the Pasta
  1. Boil salted water and cook macaroni 1–2 minutes less than the package says. Drain (don’t rinse). Save ½ cup pasta water.
Making the Sauce
  1. Melt butter in a pot over medium heat. Whisk in flour and cook for 1–2 minutes.
  2. Slowly whisk in milk and cook until thickened (about 5–7 minutes).
  3. Turn off heat, then stir in mustard powder, garlic powder, and cayenne.
  4. Add cheeses in handfuls, stirring until smooth. Season with salt and pepper.
Combining & Finishing
  1. Mix pasta into the cheese sauce. Add a splash of pasta water if needed.
  2. Rest for 2–3 minutes.
  3. Optional: Put in a baking dish, add topping, and broil for 2–3 minutes until golden.

Notes

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. For a lighter version, use less cheese or swap sour cream/cream with a bit of milk when reheating.