Why You'll Love Tini's Macaroni and Cheese - The Creamiest Comfort Food Ever!

Introduction

Why You'll Love Tini's Macaroni and Cheese became my go-to comfort dish after a particularly rough day last winter. You know those moments when only something warm and cheesy will do? This recipe — passed down from my grandmother Tini — has this incredible way of making everything better. The sauce is impossibly creamy (seriously, it's almost magical), with perfectly al dente pasta and that golden-brown top that gets all crispy and bubbly. Trust me, the smell alone while it's baking... well, my neighbors have actually texted to invite themselves over. No joke!

Timing

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes

Ingredients

  • 16 oz (450g) elbow macaroni (or shells - they catch more cheese!)
  • 4 tbsp unsalted butter (use the good stuff, people)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (room temp - super important!)
  • 2 cups sharp cheddar, freshly grated (please, no pre-shredded)
  • 1 cup Gruyère cheese (or Gouda if you're feeling fancy)
  • 1/2 cup Parmesan cheese
  • 1 tsp mustard powder (game-changer!)
  • 1/4 tsp nutmeg (my grandma's secret)
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs

Step-by-Step Instructions

Why You'll Love Tini's Macaroni and Cheese - The Creamiest Comfort Food Ever!


Step 1

Preheat your oven to 375°F (190°C). Cook the macaroni in salted water for exactly 2 minutes LESS than the package says - trust me on this one! You want it slightly underdone because it'll keep cooking in the sauce. Drain but don't rinse - that starchy coating is gold.

Step 2

In a large saucepan (I use my favorite Dutch oven that's probably older than me), melt the butter over medium heat until it starts to bubble - but don't let it brown! Whisk in the flour and cook for about 1 minute. It'll smell kinda nutty and amazing.

Step 3

Gradually pour in the milk while whisking like your life depends on it. No lumps allowed! Cook until it thickens enough to coat the back of a spoon - maybe 5-7 minutes? You'll know when it's ready when you can draw a line through the sauce on the spoon and it holds.

Step 4

Remove from heat and stir in those gorgeous cheeses, mustard powder, and nutmeg. Season with salt and pepper - be generous! Fold in the macaroni and pour everything into a 9x13 baking dish. Top with panko and a little extra cheese because... why not?

Step 5

Bake for 20-25 minutes until bubbly and golden brown on top. Let it rest for 5 minutes (