Tinis Mac And Cheese
This Tinis Mac And Cheese Recipe combines a creamy sauce, cheesy bliss, and a golden baked topping for the ultimate comfort food indulgence.
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
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish—this helps create crispy edges.
- Boil macaroni in salted water for 1 minute less than package instructions. Drain and set aside.
- Melt butter in a pot, whisk in flour, then slowly add milk while whisking. Cook until thickened.
- Stir in cheddar, Gruyère, Parmesan, Dijon, paprika, pepper, and salt. Adjust seasoning to taste.
- Mix cheese sauce with cooked pasta until well coated.
- Transfer mixture to baking dish. Top with breadcrumb-Parmesan mixture. Bake until golden and bubbly.
- Allow to rest for 10 minutes before serving to let the sauce set.
Notes
Freshly grated cheese melts smoother than pre-shredded. For tang, add Greek yogurt. Variations include jalapeño, bacon, or veggies. Leftovers can be stored for up to 4 days.
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