Tinis Mac And Cheese
Creamy, baked mac and cheese with a velvety blend of sharp cheddar and Gruyère, brightened by Greek yogurt, baked to golden perfection in under an hour. A cozy homemade comfort food perfect for chilly evenings or potlucks.
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!
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