Tini’s Mac and Cheese
Ultra creamy and cheesy, this homemade mac and cheese is packed with rich flavors and topped with a golden, crispy Panko crust. Perfect comfort food for any occasion!
Equipment
- Large Pot
- Whisk
- Baking Dish
- Mixing Bowl
Ingredients
For the Pasta
- 12 oz elbow macaroni
For the Cheese Sauce
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika optional
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Topping
- 1 cup Panko breadcrumbs
- 2 tbsp butter melted
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot over medium heat, melt butter and whisk in flour. Cook for 1-2 minutes until the roux is golden.
- Slowly whisk in milk and heavy cream, stirring constantly to avoid lumps.
- Add Dijon mustard, garlic powder, onion powder, salt, black pepper, and smoked paprika. Stir to combine.
- Reduce heat to low and gradually add cheddar, mozzarella, and Parmesan cheese, stirring until melted and smooth.
- Add cooked pasta to the cheese sauce, tossing to coat evenly.
- Transfer mac and cheese to a greased baking dish.
- In a small bowl, mix Panko breadcrumbs with melted butter, then sprinkle over the mac and cheese.
- Bake at 375°F (190°C) for 15-20 minutes until the top is golden and crispy.
- Let cool slightly before serving. Enjoy!
Notes
For extra cheesiness, add a handful of shredded cheese on top before baking. You can also customize this recipe with bacon bits, jalapeños, or truffle oil for a gourmet touch.