Name: Tini's Macaroni and Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 12 ounces elbow macaroni (Use quality pasta for the best texture.); to taste Salt for the pasta water; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour (Substitute gluten-free flour or cornstarch for GF.); 2 cups whole milk (Warmed slightly.); 1/2 cup heavy cream (Optional for extra richness; can use more milk instead.); 3 cups sharp cheddar cheese, freshly shredded (Freshly shredded melts better than pre-shredded.); 1 cup fontina or Gruyere, shredded (Adds creaminess and depth.); 2 ounces cream cheese, room temperature (For silkiness.); 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt (Plus more to taste.); 1/4 teaspoon freshly ground black pepper; a pinch nutmeg (Optional.); 1 cup panko breadcrumbs; 2 tablespoons unsalted butter, melted; 1/4 cup grated Parmesan (Optional.); to taste Chopped fresh parsley (For garnish.)

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A Warm Story

I first stumbled onto this recipe on a rainy Sunday when I needed something warm, simple, and utterly comforting. The kitchen smelled of melting butter and toasted breadcrumbs as I stirred a bubbling, cheesy sauce that moment of steam and salt on my lips made me instantly fall in love with Tini’s Macaroni and Cheese. I picture small hands reaching for golden spoonfuls, the sound of laughter, and the soft sighs of contentment that follow the first bite.

This dish became our weeknight hero because it is familiar and indulgent, yet forgiving enough for busy nights. If you like cozy sides that pair well with roasted fruit or wine, you might also enjoy this baked pear with berries and blue cheese for a surprising contrast.

What Makes This Recipe Special

Tini’s Macaroni and Cheese is special because it balances creamy, velvety sauce with a crisp, buttery topping. It comes together quickly, uses straightforward pantry ingredients, and can be dressed up or down for a family dinner or a potluck. The sauce is rich without being heavy thanks to a touch of cream and sharp cheddar, and the finished bake has the kind of golden top that makes everyone smile.

Ingredients You’ll Need

For the Pasta

12 ounces elbow macaroni (about 3 cups dry). Use quality pasta for the best texture.
Salt for the pasta water

For the Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour (substitute gluten-free flour or cornstarch for GF)
2 cups whole milk, warmed slightly
1/2 cup heavy cream (optional for extra richness; can use more milk instead)
3 cups sharp cheddar cheese, freshly shredded (about 12 ounces). Freshly shredded melts better than pre-shredded.
1 cup fontina or Gruyere, shredded (adds creaminess and depth)
2 ounces cream cheese, room temperature (for silkiness)
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Pinch of nutmeg (optional)

For the Topping

1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan (optional)
Chopped fresh parsley for garnish

Notes: Use sharp cheddar for flavor. To make it lighter, swap half-and-half for heavy cream and low-fat milk, though texture will be slightly less rich.

How to make Tini’s Macaroni and Cheese

Step 1: Preheat and prepare

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or a large cast-iron skillet.

Step 2: Cook the pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 6 to 7 minutes, about 1 minute less than package directions, until just under al dente. Drain and set aside. The pasta will finish cooking in the oven.

Step 3: Make the roux

In a large saucepan over medium heat, melt 4 tablespoons of butter. Add the flour and whisk constantly for 1 to 2 minutes until the mixture is bubbly and pale golden. This cooks off the raw flour taste.

Step 4: Build the sauce

Slowly whisk in the warmed milk and heavy cream, a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently, and cook for 4 to 6 minutes until the sauce thickens and coats the back of a spoon.

Step 5: Add the cheeses

Remove the sauce from the heat. Stir in the cream cheese and Dijon mustard until smooth. Gradually add the shredded cheddar and fontina, stirring until melted and glossy. Season with salt, pepper, and a pinch of nutmeg. The sauce should be thick but pourable.

Step 6: Combine and assemble

Add the drained pasta to the sauce and stir gently to coat every piece. Pour the cheesy pasta into the prepared baking dish and smooth the top.

Step 7: Make the topping and bake

In a small bowl, mix panko, melted butter, and Parmesan. Sprinkle evenly over the pasta. Bake uncovered for 20 to 25 minutes until the sauce is bubbly and the topping is golden brown. If you want extra color, broil for 1 to 2 minutes, watching carefully.

Step 8: Rest and serve

Let the dish rest for 5 to 10 minutes before serving so the sauce sets slightly. Garnish with chopped parsley. Look for bubbling edges and a deep golden crust as your visual cue that it is done.

Tips & Recipe Variations

Use freshly shredded cheese for the creamiest melt; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
To prevent a grainy sauce, remove the pan from heat before adding cheese and stir until smooth.
For gluten-free: use gluten-free pasta and replace flour with a tablespoon of cornstarch whisked into the warmed milk.
Make it vegetarian-friendly by ensuring cheeses are made with vegetarian rennet.
Add-ins: cooked bacon, shredded rotisserie chicken, roasted jalapeños, or caramelized onions are delicious.
Storage: refrigerate leftovers in an airtight container for up to 3 to 4 days.
Freezing: freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: cover with foil and warm in a 350°F oven for 20 to 25 minutes until heated through, or microwave individual portions, stirring halfway.

How to Serve

Pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
Serve alongside roasted Brussels sprouts, grilled chicken, or slow-roasted pork for a heartier meal.
For drinks, a chilled Sauvignon Blanc or an amber ale balances the cheese nicely.
Presentation tip: serve in the baking dish or skillet for a rustic look. Sprinkle fresh herbs and a little smoked paprika for color and aroma.
Serving size: about 1 to 1 1/4 cups per person depending on sides and appetite.

Common Questions

Q: Can I make this recipe ahead of time?

A: Yes. Assemble the mac with topping, cover, and refrigerate for up to 24 hours. Bake from chilled, adding an extra 10 to 15 minutes.

Q: Can I freeze the leftovers?

A: Yes. Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight before reheating.

Q: What can I use instead of milk?

A: You can use unsweetened almond milk for a lighter version, but the sauce will be thinner. Full-fat milk or a mix of milk and cream gives the best texture.

Q: How do I prevent the dish from becoming watery?

A: Cook the pasta just under al dente and drain well. Make sure your sauce is thick enough to coat the back of a spoon before combining. Avoid overcooking in the oven.

Conclusion

I hope you try this cozy, cheesy recipe and that it becomes a regular at your table. Tini’s Macaroni and Cheese is simple to make, endlessly adaptable, and perfect for feeding a crowd or comforting yourself on a quiet night. For the original inspiration and a helpful reference, check out Tini’s Mac and Cheese – Sugar and Soul: Tini’s Mac and Cheese – Sugar and Soul. Please leave a note about how you tweaked it or what you served with it so others can enjoy your version.

“This mac and cheese takes me straight back to Sunday dinners. The sauce is silky and the crust is the perfect crunchy counterpoint. A new family favorite.”