Mac and cheese is the ultimate comfort food, and Tini’s mac and cheese recipe takes it to another level. This homemade version is not only creamy and cheesy, but it also incorporates two types of cheese—cheddar and mozzarella—for a rich, indulgent texture that melts in your mouth. Whether you’re cooking for a family dinner or bringing a dish to a potluck, this mac and cheese recipe will surely win over anyone. The beauty of this recipe lies in its simplicity: easy-to-find ingredients, a quick method, and incredible results every time. Follow this guide to create the perfect mac and cheese that everyone will love.
Ingredients
Ingredients for the Tini’s Mac and Cheese Recipe:
Gather the following ingredients to make this creamy and indulgent mac and cheese:
- 2 cups elbow macaroni (or your pasta of choice)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups whole milk (for extra creaminess)
- 1/4 cup unsalted butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Optional: 1/4 tsp garlic powder for added flavor
Execution
Step-by-Step Method for the Tini’s Mac and Cheese Recipe:
- Step 1: Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 7-8 minutes, or until al dente. Drain and set aside.
- Step 2: Prepare the roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste (roux). Cook this mixture for 1-2 minutes, stirring constantly, to remove the raw flour taste. Be careful not to let it brown.
- Step 3: Add the milk: Slowly pour the milk into the roux, whisking continuously to prevent lumps. Keep stirring until the mixture thickens, about 5-7 minutes. You’ll know it’s ready when the sauce coats the back of a spoon.
- Step 4: Stir in the cheese: Remove the saucepan from heat. Gradually add the shredded cheddar and mozzarella cheese to the sauce, stirring until the cheese is fully melted and the sauce is creamy. If you’re adding garlic powder or other seasonings, mix them in now. Taste the sauce and adjust salt and pepper as needed.
- Step 5: Combine the pasta and sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. If you prefer a creamier consistency, you can add a splash more milk at this stage.
- Step 6: Serve or bake: Serve the mac and cheese immediately for a stovetop version, or transfer it to a greased baking dish, top with breadcrumbs or extra cheese, and bake at 375°F (190°C) for 10-15 minutes for a crispy topping.
Tips
Tips for the Best Tini’s Mac and Cheese Recipe:
- Shred your own cheese: For the smoothest, creamiest cheese sauce, it’s best to use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can affect the texture of the sauce.
- Cook the pasta al dente: Make sure to cook the macaroni until it’s just al dente, as the pasta will absorb some of the sauce and continue to soften when mixed. This prevents the mac and cheese from becoming too mushy.
- Make it your own: For extra flavor, you can add mix-ins like crispy bacon, caramelized onions, or sautéed mushrooms. Vegetables like peas, broccoli, or spinach also make great additions.
- Reheating leftovers: If you have leftovers, reheat the mac and cheese over low heat on the stovetop, adding a splash of milk to revive the creamy texture.
FAQs for the Tini’s Mac and Cheese Recipe:
- Can I make this recipe gluten-free? Yes, simply substitute the macaroni with gluten-free pasta and use gluten-free all-purpose flour for the roux.
- What type of milk is best? Whole milk is ideal for the creamiest texture, but you can also use 2% or even a dairy-free alternative like almond or oat milk.
- Can I freeze mac and cheese? Yes, mac and cheese freezes well. Allow it to cool completely before placing it in an airtight container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven with a little added milk.
- How do I avoid grainy cheese sauce? To prevent a grainy texture, make sure to remove the sauce from heat before adding the cheese. Stir in the cheese gradually, and avoid overheating the sauce once the cheese is added.
