Tini’s Mac & Cheese
Make ultra-creamy Tini’s Mac & Cheese—stovetop or baked—with real cheddar, silky sauce, and pro tips for gluten-free, make-ahead, and foolproof results.
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Servings: 8 servings
Equipment
- Large pot
- Colander
- Saucepan
- Whisk or wooden spoon
- 9x13-inch baking dish
Ingredients
Ingredients
- 1 pound elbow macaroni converted.2: 454 g
- 8 tablespoons unsalted butter converted.2: 113 g
- 1 pound processed cheese, cubed converted.2: 454 g
- 2 cups shredded sharp cheddar cheese, divided converted.2: 226 g
- 2 cups whole milk converted.2: 473 ml
- 1 teaspoon kosher salt converted.2: 5 ml
- 1/2 teaspoon ground black pepper converted.2: 2.5 ml
- 1/2 teaspoon paprika converted.2: 2.5 ml
Instructions
- Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the macaroni to al dente per package directions, then drain well.
- While the pasta cooks, place a large saucepan over low to medium-low heat. Melt the butter, then add the milk and the cubed processed cheese. Stir frequently until the cheese is completely melted and the sauce is smooth.
- Season the sauce with the salt, black pepper, and paprika. Stir in 1½ cups of the shredded cheddar until just melted.
- Combine the drained macaroni with the cheese sauce, stirring to coat evenly. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup cheddar over the top.
- Bake for 20 to 25 minutes, until bubbling around the edges and lightly golden. Rest 5 minutes before serving.
Notes
For extra zip, swap paprika for smoked paprika or add a pinch of cayenne. If you prefer a browned crumb top, toss 1 cup panko with 2 tablespoons melted butter and scatter over the cheddar before baking. Leftovers keep covered in the fridge up to 4 days; reheat gently with a splash of milk to loosen.
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