How to make Tini's Mac and Cheese

This isn’t your average stovetop mac. Tini’s Mac and Cheese is creamy, cheesy, golden perfection—comfort food royalty. It’s got the kind of buttery, gooey pull that melts stress away in one bite. Whether you're making it for a dinner party, weeknight craving, or late-night "I'm-an-adult-and-I-deserve-this" moment, it always delivers.

Named after Tini (yes, the one who never shows up empty-handed to potlucks and always makes people ask for the recipe), this version dials it up with a cheese blend, baked topping, and secret ingredient that keeps people coming back for more.

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Ingredients (serves 4–6):

For the pasta:

• Elbow macaroni – 300g

• Salt – for boiling water

For the cheese sauce:

• Unsalted butter – 50g

• All-purpose flour – 3 tbsp (24g)

• Whole milk – 500ml, warmed

• Heavy cream – 100ml

• Sharp cheddar cheese – 200g, grated

• Gruyère or mozzarella – 100g, grated

• Cream cheese – 50g

• Dijon mustard – 1 tsp

• Salt – 1 tsp

• Black pepper – 1/2 tsp

• Garlic powder – 1/2 tsp (optional)

For topping:

• Breadcrumbs – 1/2 cup (60g)

• Parmesan – 2 tbsp, grated

• Butter – 1 tbsp, melted

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Step-by-Step Instructions:

1. Cook the pasta (10 minutes):
Boil macaroni in salted water until al dente. Drain and set aside.

2. Make the roux (5 minutes):
In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1–2 minutes, whisking constantly until it smells slightly nutty.

3. Add milk & cream (3 minutes):
Slowly whisk in the warm milk and cream, stirring constantly to avoid lumps. Simmer until the sauce thickens slightly.

4. Melt in the cheese (3–5 minutes):
Add cheddar, Gruyère, cream cheese, Dijon mustard, salt, pepper, and garlic powder if using. Stir until melted and smooth.

5. Combine (2 minutes):
Fold cooked pasta into the cheese sauce until fully coated. If you're stopping here, serve immediately for stovetop style.

6. Optional: Bake it (20 minutes):
Pour mac and cheese into a buttered baking dish. Mix breadcrumbs, Parmesan, and melted butter, and sprinkle over the top. Bake at 180°C (350°F) for 15–20 minutes until golden and bubbly.

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Pro Tip:

Grate your own cheese—pre-shredded cheese contains anti-caking agents that can mess with meltiness. And always warm the milk before adding to the roux—it helps keep the sauce silky.