Go Back

Tini's Macaroni and Cheese

A creamy, comforting macaroni and cheese dish topped with a crispy, buttery breadcrumb layer, perfect for any family dinner or potluck.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 ounces elbow macaroni Use quality pasta for the best texture.
  • to taste 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 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.
For the Topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan Optional.
  • to taste Chopped fresh parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or a large cast-iron skillet.
Cooking the Pasta
  1. 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.
Making the Roux
  1. 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.
Building the Sauce
  1. 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.
Adding the Cheeses
  1. 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.
Combining and Assembling
  1. 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.
Making the Topping and Baking
  1. 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.
Serving
  1. Let the dish rest for 5 to 10 minutes before serving so the sauce sets slightly. Garnish with chopped parsley.

Notes

Use freshly shredded cheese for the creamiest melt. Substitutions can be made for gluten-free or vegetarian options. Store leftovers in an airtight container for up to 3-4 days.