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Tinis Mac And Cheese Recipe
This gooey, cheesy pasta dish is a cozy homemade comfort food that’s baked to golden perfection in under an hour. Today, I’m thrilled to share my Tinis Mac And Cheese Recipe—a creamy, baked delight that’s perfect for chilly evenings or potlucks.
Years ago, my dear friend Tini taught me her signature creamy sauce trick at a fall harvest festival, and I’ve tweaked it ever since. What makes this Tinis Mac And Cheese special? A velvety blend of sharp cheddar and Gruyère, brightened by a dollop of Greek yogurt, gives it tang without weighing you down. It’s a pasta dish that feels indulgent yet carries a hint of homemade wholesomeness—just right when you want comfort food that’s a little lighter than the usual. I love serving it alongside roasted Brussels sprouts or crisp green salad, especially around Thanksgiving when everybody’s craving that cheesy hug on a plate.
Why You’ll Love This Tinis Mac And Cheese Recipe
- Ready in under 45 minutes—no fuss, no long bake times.
- Ridiculously cheesy with two kinds of cheese for depth of flavor.
- Creamy sauce gets a tangy boost from Greek yogurt (or sour cream).
- One-pot start on the stove, then baked to golden bubbly perfection.
- Flexible for add-ins—mix in bacon, veggies, or swap cheeses.
- Crowd-pleaser for game days, potlucks, or a weeknight dinner.
- Budget-friendly ingredients you likely have on hand.
- Leftovers reheat beautifully, so you can savor that cheesy goodness again.
Ingredients for Tinis Mac And Cheese Recipe
- 12 ounces elbow macaroni (or cavatappi for extra nooks)
- 3 tablespoons unsalted butter (use Kerry Gold for richness)
- 3 tablespoons all-purpose flour (or 2 tbsp cornstarch for gluten-free)
- 2 cups whole milk (or half-and-half for an even creamier sauce)
- ½ cup plain Greek yogurt (substitute sour cream if you prefer)
- 2 cups sharp cheddar cheese, shredded (freshly shredded, not pre-shredded)
- 1 cup Gruyère cheese, shredded (substitute mozzarella for milder taste)
- ½ teaspoon smoked paprika (adds warmth; regular paprika works too)
- ¼ teaspoon freshly grated nutmeg (optional, but it mellows the cheese bite)
- Salt and freshly ground black pepper, to taste
- ½ cup panko breadcrumbs (or crushed Ritz crackers for a buttery crunch)
Tip: Always shred cheese from a block—pre-shredded blends often contain anti-caking agents that can affect melting.
Directions for Tinis Mac And Cheese Recipe
- Preheat your oven to 375°F. Grease a 2-quart baking dish with a bit of butter or nonstick spray.
- Bring a large pot of salted water to a boil and cook pasta just until it’s al dente—about 1 minute shy of package directions. Drain, then set aside.
- In the same pot, melt butter over medium heat. Sprinkle in flour and whisk constantly for about 1 minute until bubbling and smooth—this is your roux.
- Slowly pour in milk while whisking vigorously; you’ll want a silky, lump-free base. Stir in Greek yogurt, smoked paprika, nutmeg, salt, and pepper. Let the sauce bubble gently until it thickens, about 3–4 minutes.
- Remove the pot from heat and fold in half the cheddar and all the Gruyère, stirring until melted. If it seems too thick, whisk in a splash of reserved pasta water to reach your desired creaminess.
- Return drained pasta to the pot, tossing until every noodle is hugged by that silky cheesy sauce. Taste and adjust seasoning—this step makes all the difference.
- Transfer the cheesy pasta mixture into your prepared baking dish. Scatter remaining cheddar on top, then sprinkle panko breadcrumbs evenly for a golden crust.
- Bake 18–20 minutes, or until cheese is bubbling and crumbs turn golden brown. For an extra-crispy finish, broil for 1–2 minutes—just keep a close eye so it doesn’t burn. Let it rest 5 minutes before serving.
Servings & Timing for Tinis Mac And Cheese Recipe
Makes 6 generous servings (or 8 as a side dish)
Prep Time: 15 minutes
Cook Time: 30 minutes (15 min stovetop + 15 min bake)
Total Time: 45 minutes
No chilling required—dig in while it’s hot and gooey!
Variations on Tinis Mac And Cheese Recipe
- Swap sharp cheddar for pepper Jack to bring a spicy kick.
- Stir in 1 cup cooked, crumbled bacon or pancetta for meaty depth.
- Mix in steamed broccoli or roasted cauliflower for a veggie boost.
- Use gluten-free pasta and GF flour to make it allergy friendly.
- Top with crushed potato chips instead of breadcrumbs for nostalgia.
- Add a teaspoon of Dijon mustard in the sauce for subtle tang.
Storage & Reheating Tinis Mac And Cheese Recipe
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For longer keeping, freeze individual portions in freezer-safe boxes for up to 3 months.
- To reheat, thaw overnight in the fridge, then warm in a 350°F oven until bubbly, or zap in the microwave, stirring halfway.
- Make-ahead tip: Assemble the casserole (stop before baking), cover tightly, refrigerate up to 24 hours, then bake straight from the fridge—add a few extra minutes to the bake time.
Notes on Tinis Mac And Cheese Recipe
• Shredding your own cheese ensures smooth melting—trust me, it’s worth the few extra seconds.
• Keep heat moderate on the roux; if it browns too quickly, your sauce can taste toasty instead of creamy.
• For an ultra-silky sauce, strain it through a fine mesh sieve before mixing with pasta.
• If the top browns too fast in your oven, tent with foil for the last 10 minutes.
• Based on reader feedback, a pinch of cayenne pepper adds an unexpected warmth without overt heat.
FAQs about Tinis Mac And Cheese Recipe
Q: Can I use pre-shredded cheese?
A: Yes, though shredding from a block yields a silkier melt and avoids that chalky coating pre-shredded brands often have.
Q: What pasta shape works best?
A: Elbows, cavatappi, shells or small tubes all trap the creamy sauce nicely—choose your favorite.
Q: How do I prevent a grainy sauce?
A: Keep the heat medium, whisk constantly when adding milk, and stir in yogurt off the heat to avoid curdling.
Q: Is there a dairy-free version?
A: Try oat or almond milk with a dairy-free cream cheese substitute and nutritional yeast for a cheesy flavor.
Q: Can I add vegetables?
A: Absolutely—steamed broccoli, peas or roasted squash all pair beautifully with this recipe.
Q: How do I make it extra crunchy on top?
A: Mix melted butter with panko or cracker crumbs, then press gently over the cheese layer before baking.
Q: Can I prep this the night before?
A: Yes—assemble, cover and refrigerate, then bake the next day. Just allow a few extra minutes in the oven.
Q: What’s the best way to reheat leftovers?
A: A 350°F oven keeps it creamy and helps revive the topping; if using a microwave, stir halfway through.
Conclusion
Tinis Mac And Cheese Recipe is everything you crave—cheesy, creamy sauce, a crisp golden top, and that warm hug of homemade comfort food. Whether it’s a busy weeknight or a festive gathering, this baked pasta dish shows up every time. Give it a try, leave a comment below with your tweaks, and don’t forget to explore more cozy, cheesy creations in my recipe collection!
Tinis Mac And Cheese
Ingredients
- 12 ounces elbow macaroni
- 3 tablespoons unsalted butter (use Kerry Gold for richness)
- 3 tablespoons all-purpose flour (or 2 tbsp cornstarch for gluten-free)
- 2 cups whole milk (or half-and-half for an even creamier sauce)
- 1/2 cup plain Greek yogurt (substitute sour cream if you prefer)
- 2 cups sharp cheddar cheese (freshly shredded, not pre-shredded)
- 1 cup Gruyère cheese (substitute mozzarella for milder taste)
- 1/2 teaspoon smoked paprika (adds warmth; regular paprika works too)
- 1/4 teaspoon freshly grated nutmeg (optional, but it mellows the cheese bite)
- Salt and freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs (or crushed Ritz crackers for a buttery crunch)
Instructions
- Preheat your oven to 375°F. Grease a 2-quart baking dish with a bit of butter or nonstick spray.
- Cook pasta until al dente. In a pot, melt butter, sprinkle in flour, and whisk until smooth to make a roux.
- Gradually add milk, Greek yogurt, cheddar, Gruyère, smoked paprika, nutmeg, salt, and pepper to the roux, stirring until creamy.
- Mix drained pasta with the cheese sauce until well coated. Taste and adjust seasoning as needed.
- Transfer pasta mixture to the baking dish, top with remaining cheese and breadcrumbs. Bake until golden and bubbly.
- Let it rest before serving. Enjoy the gooey, cheesy goodness!
