Tini’s Macaroni and Cheese

I still remember the first time I made this version of macaroni and cheese—comforting, reliably creamy, and impossibly simple. Tini’s Macaroni and Cheese uses a classic butter-and-flour roux, two kinds of cheese, and a touch of mustard powder for depth. It’s the kind of dish that works for weeknight dinners, potlucks, and any time you need a cozy crowd-pleaser.

Why you’ll love this dish

This recipe hits the sweet spot between quick and indulgent. It’s budget-friendly, uses pantry staples, and comes together in about 30–40 minutes. The combo of sharp cheddar for flavor and mozzarella for stretch makes every bite melty without being greasy. It’s also easy to scale up for a family supper or to take to a gathering.

“Comfort in a bowl—creamy, cheesy, and the perfect golden top.” — a fan-favorite review

If you like simple, crowd-pleasing mains, this will quickly become a go-to. Pair it with something light like a fruit salad or one-pan chicken for a complete meal — for example, try it after a showstopping dessert like these Peach Cobbler Cheesecake Cones for a fun finish.

How this recipe comes together

Before we dive into the ingredients and steps, here’s a quick overview so you know what to expect:

• Boil pasta until al dente, drain and set aside.
• Make a roux with butter and flour, then gently whisk in milk to create a smooth béchamel base.
• Stir in shredded cheddar and mozzarella until silky.
• Season with garlic, onion, and mustard powders, then fold in pasta.
• Optionally top with breadcrumbs and bake until bubbly and golden.

This roadmap makes the process feel manageable and helps you plan timing, especially if you’re prepping sides or a salad.

Gather these items

• 2 cups elbow macaroni
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (use 2% in a pinch)
• 2 cups shredded sharp cheddar cheese (freshly shredded melts best)
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon mustard powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional; panko gives extra crunch)
• 2 tablespoons chopped fresh parsley (for garnish, optional)

Notes: Freshly shredded cheese melts smoother than pre-shredded blends (which often contain anti-caking agents). For a lighter version, swap half the milk for unsweetened almond milk and reduce the cheese slightly.

Directions to follow

1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
2. In a large saucepan over medium heat, melt the butter.
3. Sprinkle the flour over the melted butter and whisk continuously for about 2 minutes. The mixture should be bubbly and turn a light golden—this is your roux.
4. Slowly pour the whole milk into the roux while whisking constantly. Continue whisking until the sauce is smooth and begins to thicken, about 4–6 minutes.
5. Reduce heat to low. Add the shredded cheddar and mozzarella a handful at a time, stirring until each addition melts into a creamy sauce.
6. Stir in garlic powder, onion powder, mustard powder, and season with salt and pepper to taste. Taste and adjust seasoning.
7. Fold the cooked macaroni into the cheese sauce until every noodle is coated.
8. If you want a crunchy top, preheat oven to 350°F (175°C). Transfer the macaroni and cheese into a greased baking dish and sprinkle breadcrumbs evenly over the surface.
9. Bake for 20–25 minutes until the top is golden and the filling is bubbling. If you’re not baking, serve immediately for the creamiest texture.
10. Remove from oven, rest a few minutes, then garnish with chopped parsley and serve.

Keep steps short and methodical—this reduces mistakes and makes the recipe approachable for cooks at any level.

How to plate and pair

Serve in shallow bowls or a warm baking dish. To balance the richness:

• Add a crisp green salad with a lemon vinaigrette.
• Roast or steamed vegetables like broccoli or green beans are classic partners.
• For protein, roast chicken or pork chops pair well; try a baked cream cheese chicken recipe alongside for a comforting combo: Baked Cream Cheese Chicken.
• For a lighter meal, a fruit-forward side like an apple-strawberry cheesecake fruit salad brightens the plate: Apple-Strawberry Cheesecake Fruit Salad.

Storage and reheating tips

• Refrigerator: Cool leftovers to room temperature, cover tightly, and store in an airtight container for up to 3–4 days.
• Freezer: Place cooled mac and cheese in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: For stovetop, place leftovers in a saucepan with a splash of milk and heat gently, stirring until creamy. For oven, cover with foil and bake at 350°F (175°C) until warmed through (about 20 minutes). For single servings, microwave in 30-second intervals, stirring and adding small amounts of milk to prevent drying.
  Food safety: Don’t leave cooked pasta or cheese sauce at room temperature for more than two hours.

Tricks for success

• Use freshly shredded cheese for a smoother sauce. Pre-shredded cheese can be grainy because of anti-caking agents.
• Don’t skip whisking the roux—proper cooking of the flour removes the raw taste and gives a silky base.
• Add the milk gradually and keep whisking to avoid lumps.
• If the sauce is too thick, thin with a little warm milk. If too thin, simmer a few minutes longer or whisk in a small pinch more flour dissolved in milk.
• Want to save time? Use pre-cooked rotisserie chicken on the side or mix in quick-cooked bacon crumbles. For a different weeknight pairing, see these handy dessert ideas for after-dinner treats.

Creative twists

• Buffalo Mac: Stir in shredded rotisserie chicken and buffalo sauce; top with blue cheese crumbles.
• Truffle & Mushroom: Sauté mushrooms in butter, fold into the mac, and finish with a drizzle of truffle oil.
• Vegan swap: Use a cashew-based béchamel, nutritional yeast for cheesy flavor, and dairy-free mozzarella.
• Pulled pork mac: Fold in smoky pulled pork and top with crispy onions for barbecue flair.
• Gluten-free: Use a 1:1 gluten-free flour blend for the roux and GF pasta.

Your questions answered

Q: How long does this take from start to table?
A: Plan on about 30–40 minutes total—10–12 minutes for boiling pasta and roughly 20 minutes for the sauce and optional bake time.

Q: Can I make this ahead?
A: Yes. Assemble, store in the fridge, and bake on the day you plan to serve. You may need to add 5–10 minutes to the baking time if starting cold from the fridge.

Q: What cheeses work best?
A: Sharp cheddar gives the flavor backbone; mozzarella provides meltiness. For complexity, mix in a bit of Gruyère or smoked cheddar (up to 1 cup total swapped).

Q: Is it safe to freeze?
A: Yes. Freeze cooled mac and cheese in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Q: How can I prevent the top from getting soggy under breadcrumbs?
A: Toast panko breadcrumbs lightly in a bit of butter before sprinkling on top. This keeps the crunch even after baking.

Conclusion

Tini’s Macaroni and Cheese is straightforward, satisfying, and easy to adapt—perfect for weeknights, potlucks, or whenever you need a reliable comfort dish. For the recipe that inspired this version, check the original Tini’s Mac and Cheese on Tini’s Mac and Cheese – Sugar and Soul. If you want to read a popular write-up and reactions to the viral recipe, see this feature on I Tried the Mac and Cheese That Broke the Internet—and It’s Worth ….

Enjoy the melty goodness—and don’t be afraid to experiment with add-ins to make it your own.

Macaroni and Cheese

A comforting and creamy macaroni and cheese recipe that combines sharp cheddar and mozzarella for a melty, crowd-pleasing dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Pasta

• 2 cups elbow macaroni Cook according to package instructions.

Roux

• 4 tablespoons unsalted butter Melt in a large saucepan.
• 2 tablespoons all-purpose flour Whisk with melted butter to make a roux.

Cheese

• 2 cups shredded sharp cheddar cheese Freshly shredded melts best.
• 1 cup shredded mozzarella cheese For stretchiness.

Béchamel base

• 2 cups whole milk Use 2% in a pinch.
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon mustard powder

Topping (optional)

• 1/2 cup breadcrumbs Panko gives extra crunch.
• 2 tablespoons chopped fresh parsley For garnish, optional.

Method

 

Preparation

1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
2. In a large saucepan over medium heat, melt the butter.

Making the Sauce

1. Sprinkle the flour over the melted butter and whisk continuously for about 2 minutes to create a roux.
2. Slowly pour the whole milk into the roux while whisking constantly until the sauce is smooth and begins to thicken, about 4–6 minutes.
3. Reduce heat to low and add the shredded cheddar and mozzarella cheese gradually, stirring until melted into a creamy sauce.
4. Stir in garlic powder, onion powder, mustard powder, and season with salt and pepper to taste.
5. Fold the cooked macaroni into the cheese sauce until all noodles are coated.

Baking (optional)

1. Preheat the oven to 350°F (175°C). Transfer the macaroni and cheese into a greased baking dish and sprinkle breadcrumbs evenly over the top.
2. Bake for 20–25 minutes until the top is golden and the filling is bubbling.

Serving

1. Remove from the oven, rest for a few minutes, then garnish with chopped parsley and serve.

Notes

Freshly shredded cheese melts smoother than pre-shredded blends. For a lighter version, swap half the milk for unsweetened almond milk and reduce the cheese slightly. Avoid leaving the cooked pasta or cheese sauce at room temperature for more than two hours.