Tini's Mac and Cheese
A creamy, cheesy mac and cheese recipe made for two, inspired by late-night college cravings and perfected for the home kitchen.
Equipment
- 3-quart saucepan
- Heavy-bottomed saucepan
- Whisk
- Colander
- Measuring Cups and Spoons
- Oven-safe dish (optional)
Ingredients
Pasta
- 6 oz cavatappi or elbow macaroni Durum wheat semolina recommended
Cheese Blend
- ¾ cup sharp cheddar cheese freshly shredded
- ¼ cup white cheddar cheese freshly shredded
- ¼ cup low-moisture mozzarella freshly shredded
- ¼ cup Gruyère cheese swap with Swiss if preferred
Dairy Components
- 1 cup whole milk 2% can be used but less creamy
- 2 tbsp unsalted butter
- 2 tbsp cream cheese Tini’s secret ingredient for silkiness
Seasonings
- ½ tsp mustard powder enhances cheesiness
- ¼ tsp smoked paprika for a subtle smoky kick
- ¼ tsp cayenne pepper optional, for mild heat
- 1 tsp salt adjust to taste
- ½ tsp garlic powder do not use garlic salt
Instructions
- Bring a pot of salted water to a boil and cook the pasta 1-2 minutes less than package instructions for a firm texture.
- Drain the pasta, toss it with ½ tsp oil, and set it aside to prevent sticking.
- In a saucepan over medium-low heat, melt the butter, then whisk in the flour. Cook for 1-2 minutes to remove raw flour taste.
- Slowly whisk in the milk, adding ¼ cup at a time, ensuring no lumps form. Cook until thickened.
- Lower the heat and add shredded cheese in batches, stirring constantly. Stir in cream cheese until smooth.
- Taste the sauce and adjust seasoning with salt, mustard powder, cayenne, and smoked paprika.
- Add the cooked pasta to the sauce and stir until evenly coated.
- Optional: Transfer to a greased oven-safe dish, sprinkle with buttered panko, and bake at 375°F for 10 minutes for a crispy topping.
- Let it rest for 5 minutes before serving to allow the flavors to meld.
Notes
For added variety, try mixing in roasted broccoli, shredded chicken, or a touch of buffalo sauce for a bold twist.