>
Tini’s Mac and Cheese

Tini’s Mac and Cheese

par

Tini’s Mac and Cheese

There’s nothing quite like a warm, creamy bowl of mac and cheese, and Tini’s Mac and Cheese takes this classic comfort food to the next level. Made with a velvety cheese sauce, perfectly cooked pasta, and a golden, crispy topping, this recipe is a must-have for family dinners, potlucks, or anytime you’re craving cheesy goodness. Whether you’re 5 or 85, Tini’s Mac and Cheese is bound to bring a smile to your face!

Ingredients

Cheese Sauce:

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Pasta:

  • 1 pound elbow macaroni or pasta of your choice
  • 1 tablespoon salt (for boiling water)

Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried parsley (optional)

Instructions

1: Cook the Pasta

  1. Bring a large pot of water to a boil. Add the salt and cook the pasta according to the package instructions until al dente. Drain and set aside.

2: Make the Cheese Sauce

  1. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden.
  2. Gradually pour in the warm milk and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and let it thicken, about 3-4 minutes.
  3. Stir in the Dijon mustard, garlic powder, onion powder, and smoked paprika. Season with salt and pepper.
  4. Reduce the heat to low and add the cheddar, Gruyère, and Parmesan cheeses, one handful at a time, stirring until fully melted and smooth.

3: Combine the Pasta and Sauce

  1. Add the cooked pasta to the cheese sauce and stir until every piece is coated in creamy, cheesy goodness.

4: Assemble and Bake

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Pour the mac and cheese mixture into the prepared dish, spreading it evenly.
  3. In a small bowl, mix the panko breadcrumbs with melted butter, Parmesan cheese, and parsley. Sprinkle this topping evenly over the mac and cheese.

Step 5: Bake to Perfection

  1. Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
  2. Let the mac and cheese rest for 5 minutes before serving.

Tips

  • Shred your cheese: Pre-shredded cheese often contains anti-caking agents, which can make the sauce grainy. Freshly shredding your cheese ensures a smooth, creamy sauce.
  • Don’t overcook the pasta: Since the pasta will cook a little more in the oven, undercook it slightly during boiling to keep it from getting mushy.
  • Add mix-ins: For an extra hearty dish, stir in cooked bacon, caramelized onions, or steamed broccoli before baking.

Storage Instructions

Refrigerator:

  • Allow the mac and cheese to cool completely before covering it tightly with foil or transferring it to an airtight container. Store in the refrigerator for up to 4 days.

Freezer:

  • To freeze, let the mac and cheese cool, then cover it with plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating:

  • To reheat, cover the dish with foil and bake at 350°F for 20-25 minutes, or until warmed through. You can also microwave individual portions for 1-2 minutes.

Variations

  1. Spicy Kick:
    Add diced jalapeños, red pepper flakes, or a dash of hot sauce to the cheese sauce for a spicy twist.
  2. Meaty Additions:
    Stir in cooked ground beef, shredded chicken, or crumbled sausage to make it a complete meal.
  3. Veggie Lovers:
    Mix in roasted vegetables like zucchini, bell peppers, or mushrooms for added flavor and texture.
  4. Gluten-Free:
    Use gluten-free pasta and substitute gluten-free flour and breadcrumbs for the traditional ones.
  5. Different Cheeses:
    Swap out the cheddar and Gruyère for Monterey Jack, fontina, or even a smoky gouda for a unique flavor profile.

Nutrition Details (Per Serving)

  • Calories: 480
  • Protein: 18g
  • Fat: 25g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Sugar: 5g
  • Sodium: 400mg

(Note: Nutritional values are approximate and may vary based on exact ingredients and portion sizes.)

FAQ

1. Can I use a different type of pasta?
Absolutely! Shells, penne, or cavatappi all work beautifully in this recipe.

2. Can I make this without baking it?
Yes, you can skip the baking step for a stovetop version. Just mix the pasta and sauce, sprinkle breadcrumbs on top, and serve immediately.

3. What if I don’t have Gruyère cheese?
Substitute Gruyère with Swiss or even mozzarella for a similar creamy texture.

4. How do I prevent the sauce from becoming gritty?
Be sure to use freshly shredded cheese and avoid overheating the sauce. Melt the cheese over low heat for best results.

5. Can I make this ahead of time?
Yes! Assemble the dish without the topping, cover it tightly, and refrigerate. Add the topping and bake just before serving.

 

Laisser un commentaire