Tinis Mac And Cheese Recipe

Name: Tinis Mac And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound elbow macaroni (or small shells; gluten-free works fine); 4 tablespoons unsalted butter (plus 1 tablespoon melted (for topping)); 1/4 cup all-purpose flour (or gluten-free flour blend); 3 cups whole milk (or half-and-half for extra creaminess); 2 cups shredded sharp cheddar cheese (freshly grated for smooth melt); 1 cup shredded Gruyère cheese (substitute Monterey Jack if needed); 1/2 cup freshly grated Parmesan cheese; 1 teaspoon Dijon mustard (optional, but highly recommended); 1/2 teaspoon paprika (smoked paprika adds a lovely warmth); 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt (adjust to taste); 1 cup panko breadcrumbs (optional, for a crunchy topping)

This Tinis Mac And Cheese Recipe combines a creamy sauce, cheesy bliss, and a golden baked topping for the ultimate comfort food indulgence.

Let me explain why this homemade pasta dish has become my go-to for family dinners and cozy gatherings. As a 50-year-old home cook, I’ve tested countless mac and cheese recipes, tweaking cheese ratios, sauce thickness, even breadcrumb crunch. What sets this Tinis Mac And Cheese Recipe apart is its balance of sharp cheddar and nutty Gruyère, plus a hint of Dijon for depth—without any fuss. It’s a baked, cheesy, crowd-pleasing number that still feels special on a weeknight. You can easily swap in gluten-free pasta or dairy-free milk, making it a versatile recipe you’ll reach for again and again.

Why You’ll Love This Recipe

Comfort food classic—with a homemade twist that tastes better than boxed mixes.

Baked to golden perfection so you get crispy edges and gooey center.
Ready in under 45 minutes, including prep and bake time.
Uses simple ingredients you likely have in your pantry and fridge.

Customizable cheese blend—mix and match to suit your taste.
Kid-approved but sophisticated enough for dinner guests.
Perfect make-ahead casserole; just refrigerate and bake when you’re ready.

Ingredients

1 pound elbow macaroni (or small shells; gluten-free works fine)
4 tablespoons unsalted butter, plus 1 tablespoon melted (for topping)

¼ cup all-purpose flour (or gluten-free flour blend)
3 cups whole milk (or half-and-half for extra creaminess)
2 cups shredded sharp cheddar cheese (freshly grated for smooth melt)
1 cup shredded Gruyère cheese (substitute Monterey Jack if needed)
½ cup freshly grated Parmesan cheese
1 teaspoon Dijon mustard (optional, but I highly recommend it)

½ teaspoon paprika (smoked paprika adds a lovely warmth)
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt (adjust to taste)
1 cup panko breadcrumbs (optional, for a crunchy topping)

Tip: When picking cheese, look for blocks rather than pre-shredded—it melts creamier. And if you like a bit of tang, whole milk Greek yogurt stirred in at the end makes a nice twist.

Directions

Preheat your oven to 350°F and grease a 9×13-inch baking dish—this helps create those crispy edges we all adore.
Bring a large pot of salted water to a boil. Add the macaroni and cook for 1 minute less than the package instructions, so it stays al dente. Drain and set aside.
In the same pot, melt 4 tablespoons of butter over medium heat. Sprinkle the flour in all at once and whisk energetically until you have a smooth paste—about 1 minute. You want it lightly bubbling but not browning.
Slowly pour in the milk while whisking constantly—this avoids lumps. Keep stirring until the sauce thickens and coats the back of a spoon, about 3–4 minutes.
Remove the pot from heat. Stir in the cheddar, Gruyère, and half the Parmesan until melted. Then fold in Dijon, paprika, pepper, and salt. Taste and adjust if you like more tang or spice.

Gently fold the drained pasta into the cheese sauce until every piece is coated in that creamy goodness.
Pour everything into the prepared baking dish. In a small bowl, mix panko with the remaining Parmesan and melted butter, then sprinkle over the top for a crunchy, golden crust.
Bake uncovered for 20–25 minutes, or until the topping is deeply golden and you see sauce bubbling around the edges. If the crust browns too fast, tent with foil.

Let it rest for at least 10 minutes before serving—this helps the sauce set up so it’s creamy but not runny.

Servings & Timing

Yield: 8 hearty servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (including a 10-minute rest)

Variations

Add a kick: stir in a finely chopped jalapeño or a pinch of cayenne for spice.
Bacon twist: fold in 6 strips of cooked, chopped bacon just before baking.

Vegetable boost: mix in 1 cup steamed broccoli florets or roasted cauliflower.
Vegan swap: use plant-based butter, milk, and shredded vegan cheese.
Herb aroma: sprinkle fresh thyme or chopped chives on top after baking.

Truffle treat: drizzle a little truffle oil over the cheese sauce before topping.

Storage & Reheating

Refrigerate any leftovers in an airtight container for up to 4 days. You can also freeze individual portions—cover tightly and freeze for up to 2 months. To reheat, pop a serving in the oven at 350°F for 10–15 minutes or microwave in 30-second bursts, stirring halfway. For best texture, cover with foil in the oven to keep the top from over-browning. Make-ahead tip: assemble the casserole, cover, and chill; bake within 24 hours for maximum freshness.

Notes

Freshly grated cheese always melts more smoothly than pre-shredded—you’ll notice the difference.

If your sauce seems too thick, add a splash of milk. Too thin? Return to heat and simmer a minute longer.
I tested this recipe multiple times and found that a short rest before serving gives perfect slice-able portions.
Don’t skip the Dijon; it adds a subtle depth that keeps the flavor from feeling one-dimensional.

For a richer sauce, replace half the milk with cream, but keep an eye on the bake time so it doesn’t scorch.

FAQs

Can I skip the breadcrumb topping?
Yes—you’ll still end up with a luscious, creamy sauce, though you’ll miss that delightful crunch.

My sauce got grainy; what went wrong?
Likely overheated the cheese or milk. Keep heat moderate, stir gently, and remove from heat as soon as cheese melts.

What’s the best pasta shape?
Elbows and shells are classics because they trap sauce, but cavatappi or rotini work beautifully, too.

Can I make this gluten-free?
Absolutely—swap in gluten-free pasta and flour, and you’re all set for a gluten-free comfort meal.

Is this dish freezer-friendly?
Yes, it freezes well. Freeze in individual containers, then thaw overnight in the fridge before reheating.

How do I prevent the top from burning?
If it’s browning too quickly, loosely tent with foil during the last 10 minutes of baking.

Can I add veggies?
Sure—stir in cooked broccoli, peas, or roasted veggies for extra color and nutrition.

What’s a good wine pairing?
A crisp Chardonnay or a light Pinot Noir balances the richness nicely.

Conclusion

This Tinis Mac And Cheese Recipe delivers that dreamy, cheesy comfort food you crave, all in under an hour and with pantry-friendly ingredients. Give it a try this week—your family will thank you for the warm, baked goodness. Don’t forget to leave a comment below and browse my other creamy casseroles like Cheesy Broccoli Bake or Skillet Mac and Cheese for more cheesy inspiration!