Description

Tini’s Mac and Cheese is a creamy, rich, and cheesy comfort food classic that combines sharp cheddar, mozzarella, and Parmesan cheeses with elbow macaroni. This indulgent homemade mac and cheese features a smooth béchamel sauce enhanced with Dijon mustard and spices, topped with a crispy panko breadcrumb crust for added texture. Perfect for family dinners or as a cozy meal any time of year.

Ingredients

Scale

Pasta

12 oz elbow macaroni or pasta of choice

Cheese Sauce

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

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
Make the roux: In a large saucepan over medium heat, melt 3 tablespoons of unsalted butter. Once melted, whisk in the all-purpose flour and cook, whisking constantly, for about 2-3 minutes until the mixture is bubbling and slightly golden. This roux will thicken the cheese sauce.
Prepare the cheese sauce: Slowly pour in the 2 cups of whole milk and 1 cup of heavy cream while whisking continuously to avoid lumps. Cook the mixture, stirring frequently, until it thickens and coats the back of a spoon, about 5-7 minutes.
Add seasoning and cheeses: Remove the sauce from heat. Stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until melted and smooth. Add 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, and salt and pepper to taste. Mix well to combine all flavors.
Combine pasta and sauce: Add the drained macaroni to the cheese sauce and stir gently until the pasta is fully coated in the creamy cheese mixture.
Prepare the topping (optional): In a small bowl, mix ½ cup panko breadcrumbs with 1 tablespoon melted butter until the crumbs are evenly coated.
Assemble and bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese into a greased baking dish. Evenly sprinkle the breadcrumb mixture on top. Bake uncovered for 20 minutes or until the topping is golden brown and the cheese sauce is bubbly.
Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your rich and creamy Tini’s Mac and Cheese!

Notes

For a deeper cheese flavor, use aged sharp cheddar cheese.
Substitute whole milk with 2% milk or lactose-free milk if preferred; heavy cream adds richness but can be replaced with additional milk for a lighter version.
The Dijon mustard is optional but adds a subtle complexity to the cheese sauce.
Using panko breadcrumbs top adds a crunchy texture, but you can omit it for a softer mac and cheese.
Be careful not to overcook the pasta initially, as it will bake further in the oven.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven or microwave.