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Tini's Mac and Cheese

A creamy, ultra comforting mac and cheese with a silky cheese sauce that clings to every noodle. Perfect for a cozy dinner.
Imprimer la recette Pin Recipe
Temps de préparation 10 minutes
Temps de cuisson 20 minutes
Temps total 30 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingrédients
  

Pasta and Dairy
  • 12 ounces elbow macaroni or cavatappi Use slightly undercooked for better reheating.
  • 2 tablespoons unsalted butter Melted over low heat.
  • 1 cup heavy cream or half-and-half Provides richness to the sauce.
  • 1 cup whole milk Can be adjusted based on desired creaminess.
  • 4 ounces cream cheese, softened and cubed Adds body to the sauce.
  • 3 cups freshly shredded cheese (sharp cheddar, Monterey Jack, mozzarella) Shred your own cheese for smoother sauce.
Seasonings
  • 1 teaspoon garlic powder For added flavor.
  • 1 teaspoon onion powder Enhances depth of flavor.
  • 1 teaspoon paprika Adds a slight warmth.
  • 1/2 teaspoon ground mustard (optional) Nice for extra flavor.
  • to taste salt and black pepper Adjust according to personal preference.
Optional Toppers
  • grated Parmesan, hot sauce, toasted breadcrumbs Optional toppings for added flavor.

Method
 

Preparation
  1. Boil the pasta in heavily salted water until just al dente. Reserve 1 cup of the starchy pasta water and drain.
  2. In a large pot over low heat, melt butter. Add cream and milk, warming gently until steaming, not boiling.
  3. Stir in cream cheese until fully melted and smooth. Sprinkle in garlic powder, onion powder, paprika, and ground mustard.
Cooking
  1. Turn heat to low. Add the shredded cheeses in small handfuls, stirring after each addition until melted. Keep heat gentle for a silky sauce.
  2. Add the pasta to the sauce. Splash in reserved pasta water, a few tablespoons at a time, until the sauce looks glossy and coats each noodle.
  3. Taste and adjust seasoning with salt, pepper, or hot sauce. Serve as is, or transfer to a buttered dish, top with Parmesan or breadcrumbs, and bake at 375°F for 10 to 12 minutes.

Notes

To make ahead, cook pasta slightly under al dente. Refrigerate sauce and pasta separately up to 3 days. For freezing, portion out and thaw overnight before reheating.