Tini's Mac and Cheese (Printable)

Creamy baked macaroni in a rich cheese sauce with a crunchy, golden topping, ideal for comforting dinners.

# What You'll Need:

→ Pasta

01 - 10 oz elbow macaroni

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, grated
06 - 1/2 cup Gruyère or mozzarella cheese, grated
07 - 1/2 teaspoon Dijon mustard
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon salt
10 - Pinch of nutmeg (optional)

→ Topping

11 - 1/3 cup panko breadcrumbs
12 - 1 tablespoon unsalted butter, melted
13 - 2 tablespoons Parmesan cheese, grated

# Method:

01 - Preheat the oven to 350°F. Lightly grease a medium baking dish with a 1.5 quart capacity.
02 - Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, about 1–2 minutes less than package directions. Drain and reserve.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Sprinkle in flour and whisk constantly for 1 minute until combined and bubbling.
04 - Gradually whisk in milk. Stir continuously and cook until the sauce thickens and coats the spoon, about 4–5 minutes.
05 - Remove saucepan from heat. Stir in grated cheddar, Gruyère or mozzarella, Dijon mustard, pepper, salt, and nutmeg. Mix until cheeses are melted and sauce is velvety.
06 - Add drained macaroni to the cheese sauce and mix until evenly coated. Transfer mixture to the prepared baking dish.
07 - In a bowl, toss panko breadcrumbs with melted butter and Parmesan. Sprinkle the mixture evenly over the macaroni.
08 - Bake in the oven for 20–25 minutes, until the topping is golden brown and sauce is bubbling.
09 - Allow to stand for 5 minutes before serving.

# Expert Advice:

01 -
  • Family friendly and very easy to make
  • Uses everyday fridge and pantry staples
  • Ready in just forty five minutes start to finish
  • Lusciously creamy yet perfectly crisp on top
  • Ideal for cozy nights and casual gatherings
02 -
  • High in protein and calcium thanks to all that cheese
  • Vegetarian friendly and appealing to all ages
03 -
  • Always cook pasta slightly less than package directions so it can absorb cheesy sauce while baking
  • Grating your own cheese makes the sauce much smoother ready shredded often has added starch
  • Do not rush the roux step A minute at medium heat brings out a nutty base that stops the sauce from tasting floury

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