Tinis Mac and Cheese
Indulge in the creamy, cheesy goodness of Tinis' classic mac and cheese recipe, a family favorite that blends nostalgia with modern culinary sophistication.
Ingredients
Pasta and Base Ingredients
- 8 ounces Elbow macaroni or preferred pasta shape Cooked Al Dente
- 4 tablespoons Unsalted butter For roux
- 1/4 cup All-purpose flour For thickening
- 2 cups Whole milk For cheese sauce
- 1 cup Heavy cream For creaminess
- 1 teaspoon Salt To taste
- 1/4 teaspoon Freshly ground black pepper To taste
Cheese Selection
- 2 cups Sharp cheddar cheese, shredded 50% for base flavor
- 1 cup Gruyère or Fontina cheese, shredded 25% for nutty texture
- 1 cup Parmesan cheese, grated 25% for savory richness
Optional Add-Ins
- 1/2 cup Crispy bacon bits For added flavor
- 1/2 cup Sautéed onions or garlic
- 1/2 cup Diced herbs Fresh thyme or parsley
- 1 teaspoon Smoked paprika Optional spice
Toppings
- 1/2 cup Panko breadcrumbs For crunch
- 1/2 cup Shredded cheese For a gooey top
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta in plenty of salted boiling water until al dente, about 1-2 minutes less than package instructions.
- In a separate saucepan, melt the butter over medium heat and whisk in the flour to create a roux. Cook for about 2 minutes until lightly golden.
- Gradually add milk and cream to the roux, whisking continuously until the sauce thickens and is smooth.
- Add the cheese mixture to the sauce and stir until melted and creamy.
Assembly and Baking
- Combine the cooked pasta with the cheese sauce, mixing well.
- Transfer the mixture to a baking dish and top with panko breadcrumbs and additional cheese.
- Bake for 20-25 minutes or until golden and bubbly on top.
Notes
Feel free to add your favorite herbs or spices for a personalized touch. Store leftovers in an airtight container and refrigerate for up to 3-4 days.