Description
Tini’s Mac and Cheese is a creamy, comforting classic macaroni and cheese recipe featuring a blend of sharp cheddar, mozzarella, and Parmesan cheeses. It combines a rich dairy sauce made from whole milk and heavy cream with flavorful seasonings like Dijon mustard, garlic, and onion powder. A crispy breadcrumb topping adds a delightful crunch, making it a perfect side dish or main comfort meal ready in just 35 minutes.
Ingredients
Scale
Macaroni and Cheese
- 12 oz elbow macaroni or pasta of choice
- 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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, typically around 8-9 minutes. Drain the pasta and set aside.
- Make the Roux: In a large saucepan or skillet over medium heat, melt 3 tablespoons of unsalted butter. Once melted, whisk in 3 tablespoons of all-purpose flour to form a roux. Cook the mixture for about 1-2 minutes, whisking constantly, until it becomes lightly golden and bubbly but not browned.
- Add Dairy: Slowly pour in 2 cups of whole milk and 1 cup of heavy cream while whisking continuously to prevent lumps. Continue to cook and whisk until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Incorporate Cheese and Seasonings: Reduce the heat to low, then stir in 2 cups of shredded sharp cheddar cheese, 1 cup mozzarella cheese, and ½ cup grated Parmesan cheese until melted and smooth. Add 1 teaspoon Dijon mustard (optional), ½ teaspoon garlic powder, ½ teaspoon onion powder, and salt and pepper to taste. Mix thoroughly to combine the flavors.
- Combine Pasta and Cheese Sauce: Add the drained macaroni into the cheese sauce and stir until the pasta is evenly coated with the creamy cheese mixture.
- Prepare Topping (Optional): If using, combine ½ cup panko breadcrumbs with 1 tablespoon melted butter. Sprinkle this mixture evenly over the mac and cheese for a crunchy topping.
- Bake (Optional): Preheat your oven to 350°F (175°C). Transfer the mac and cheese into a baking dish and top with the breadcrumb mixture if using. Bake for 15-20 minutes or until the topping is golden brown and crispy. If opting not to bake, serve immediately after combining pasta and cheese sauce.
Notes
- Whole milk and heavy cream provide the best creamy texture but you can substitute with lower-fat milk if desired.
- Dijon mustard is optional but adds a nice depth of flavor to the cheese sauce.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
- You can use any short pasta instead of elbow macaroni, such as penne or rotini.
- The breadcrumb topping is optional but highly recommended for added texture.
- If skipping the baking step, be sure to serve immediately as the sauce thickens upon standing.
