Description
This Tini Mac and Cheese Recipe delivers the ultimate comfort with its rich, velvety cheese sauce and perfectly tender pasta. In just 30 minutes, you’ll achieve a creamy, gooey texture without graininess or greasiness. Whether you’re making a quick weeknight meal or a crowd-pleasing dish for gatherings, this recipe is fully customizable with different cheese blends, toppings, and mix-ins.
Ingredients
Scale
Pasta:
- 8 ounces elbow macaroni (or cavatappi, shells for better sauce retention)
Cheese Blend:
- 1 cup sharp cheddar cheese, shredded
- ½ cup gouda or gruyère, shredded
- ¼ cup parmesan cheese, grated
Sauce Base:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
Seasonings & Flavor Enhancers:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg (optional, for warmth)
- ½ teaspoon mustard powder (enhances cheesy flavor)
Optional Toppings:
- ½ cup panko breadcrumbs (for a crispy crust)
- 1 tablespoon melted butter (mix with breadcrumbs for extra crunch)
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add elbow macaroni and cook according to package instructions until al dente.
- Drain and set aside, reserving ½ cup pasta water in case sauce needs adjusting.
-
Prepare the Cheese Sauce:
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour, stirring continuously for 1 minute until smooth.
- Gradually whisk in milk and heavy cream, ensuring no lumps form.
- Stir until sauce thickens, about 3-5 minutes.
-
Melt the Cheese & Season the Sauce:
- Lower heat and add cheddar, gouda/gruyère, and parmesan, stirring until melted.
- Season with salt, pepper, garlic powder, mustard powder, and nutmeg (if using).
- If sauce is too thick, add reserved pasta water or extra milk to loosen.
-
Combine Pasta & Sauce:
- Add cooked macaroni to the cheese sauce.
- Stir gently until pasta is evenly coated.
- Let it rest 1-2 minutes to meld flavors.
-
Optional: Bake for a Crispy Finish:
- Preheat oven to 375°F (190°C).
- Transfer mac and cheese to a buttered baking dish.
- Toss panko breadcrumbs with melted butter and sprinkle on top.
- Bake for 15 minutes until golden brown and crispy.
-
Final Touches & Serving:
- Stir before serving to maintain smooth consistency.
- Garnish with fresh herbs or extra cheese, if desired.
Notes
- Cheese Variations: Swap cheddar for Monterey Jack, Colby Jack, or Fontina for different textures.
- Gluten-Free Option: Use gluten-free pasta and replace flour with cornstarch or gluten-free thickener.
- Protein Add-ins: Mix in shredded chicken, crispy bacon, or ground beef for extra heartiness.
- Spice It Up: Add a pinch of cayenne pepper or diced jalapeños for a kick.
- Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop, Baked (optional)
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
Keywords: mac and cheese, creamy mac and cheese, homemade mac and cheese, easy mac and cheese, cheesy macaroni