Description

Tini’s Macaroni and Cheese is a creamy, velvety comfort food classic combining perfectly cooked elbow macaroni with a rich blend of sharp cheddar and Gruyère cheeses. This recipe features a smooth, gooey cheese sauce made from scratch using a buttery roux and whole milk, topped with an optional crispy breadcrumb crust. Ideal for cozy weeknight dinners or crowd-pleasing gatherings, it offers flexibility with easy variations for added vegetables, spice, or protein, and can be adapted for gluten-free diets.

Ingredients

Scale

Main Ingredients

8 ounces elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
3 cups whole milk
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste

Topping (Optional)

1 cup breadcrumbs

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Instructions

Cook the Macaroni: Begin by boiling 8 ounces of elbow macaroni in plenty of salted water until just al dente. Drain the pasta and set aside, ensuring it remains firm and not overcooked to avoid a mushy texture later.
Make the Roux: In a large saucepan over medium heat, melt 4 tablespoons of butter. Whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth roux, which will thicken the sauce and prevent lumps.
Create the Cheese Sauce: Gradually add 3 cups of whole milk to the roux, whisking constantly until the sauce thickens. Stir in 1 teaspoon of Dijon mustard, salt, and black pepper to taste for depth of flavor. Lower the heat and melt in 2 cups sharp cheddar cheese and 1 cup Gruyère cheese, stirring until the sauce is silky and smooth.
Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and gently stir until every piece is coated with the luscious cheese mixture. Transfer the combined mixture to a buttered baking dish for baking.
Bake and Finish: If desired, sprinkle 1 cup of breadcrumbs evenly over the top for a crispy crust. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the casserole is bubbling and golden brown. Serve warm and enjoy!

Notes

Choose quality cheese: The better the cheese, the richer the flavor and smoother the texture.
Don’t skip the roux: It is essential for a creamy, lump-free sauce.
Use whole milk or cream: This adds extra richness and silkiness to the dish.
Cook pasta al dente: It will continue cooking in the oven, preventing mushiness.
Let it rest after baking: Allow 5-10 minutes to thicken and set before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 5g
Sodium: 450mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 18g
Cholesterol: 65mg