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Tinis Mac and Cheese

Tinis Mac and Cheese
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A velvety stovetop macaroni and cheese with sharp cheddar that comes together in under 30 minutes. Perfect for a quick weeknight dinner, this classic comfort dish is creamy, cheesy, and satisfying without the need for baking.

Ingredients

Scale
  • 8 oz (2 cups) dried elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp paprika (optional, for color)
  • 8 oz sharp cheddar cheese, shredded (about 2 cups)

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook until al dente, about 7-8 minutes according to package directions. Drain in a colander but do not rinse; the residual starch helps the sauce cling to the pasta.
  2. While the pasta cooks, melt the butter in a medium saucepan over medium heat. Once the butter has melted and begins to foam, whisk in the flour. Cook, stirring constantly, for 1-2 minutes until the mixture is smooth and bubbly; this roux will thicken the sauce without a raw flour taste.
  3. Gradually pour in the milk while whisking continuously to prevent lumps from forming. Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes. The mixture should be smooth and slightly thickened, with no raw flour flavor remaining.
  4. Remove the saucepan from the heat. Add the shredded cheddar cheese, kosher salt, black pepper, and paprika if using. Stir until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
  5. Add the drained macaroni to the cheese sauce and stir gently to coat every piece evenly. Serve immediately while the dish is hot and creamy, as the sauce will thicken as it cools.
  6. For a baked alternative, transfer the mac and cheese to a greased 8×8-inch baking dish. Top with 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter. Bake at 375°F (190°C) for 20 minutes until the top is golden and the sauce bubbles around the edges.
  7. If baking, allow the dish to rest for 5 minutes before serving to let the sauce set slightly. This prevents it from being runny and allows the crust to stay crisp.
  8. For the stovetop version, if the sauce seems too thick after adding pasta, stir in an extra splash of warm milk to loosen. If too thin, cook over low heat for 1-2 minutes more, stirring constantly.
  9. To prevent overcooking, avoid boiling the sauce after adding cheese; high heat can cause the cheese to become grainy and separate. Keep the heat low or off entirely once the cheese is incorporated.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over low heat with a splash of milk, stirring frequently, or microwave in 30-second bursts. Freezing is not recommended as the sauce may separate upon thawing. For a baked version, the dish can be assembled ahead (without breadcrumbs) and refrigerated; add breadcrumbs just before baking and increase baking time by 5-10 minutes.

Nutrition

Keywords: macaroni and cheese, mac and cheese recipe, creamy mac and cheese, stovetop mac and cheese, cheddar cheese, comfort food, quick dinner, easy pasta, homemade mac and cheese, American cuisine

Find it online: https://copycatkitchenco.com/tinis-mac-and-cheese/