What shape pasta does Tinis use for mac and cheese?

Tini sticks with the classic elbow macaroni. This shape is a crowd favorite because its little curves are perfect for catching every bit of that creamy, cheesy sauce. Of course, feel free to try out other shapes if you’re in the mood for something different.

Do you use salted or unsalted butter in Tinis Mac and Cheese?

I prefer using unsalted butter. This way, you get full control over the saltiness in the dish. It lets you adjust the flavor just right without any surprises.

Tini is more than just a name—it’s a symbol of the food lover behind this recipe. Tini represents a passion for comfort food and a knack for creating meals that feel like a warm hug from the kitchen. It’s all about simple, homey cooking that brings a smile to your face.

How much heavy cream for Tinis mac and cheese?

Typically, I use about 1/2 cup of heavy cream for every 2 cups of milk in the sauce. This mix gives you that extra rich and velvety texture without overpowering the flavors. You can always adjust this ratio based on how indulgent you want your sauce to be.

How to heat up Tinis mac and cheese?

To reheat Tinis mac and cheese, I like to go low and slow. Warm it gently on the stovetop over low heat or bake it in the oven at 350°F until it’s heated through. If it feels a bit thick, just stir in a splash of milk to bring back the creaminess. Of course, the microwave works too if you’re in a hurry—just remember to stir it every minute or so.

Can I Make It Gluten-Free?

Yes! Just swap the regular pasta for your favorite gluten-free pasta (chickpea, lentil, or rice-based pasta work well). Instead of all-purpose flour, use cornstarch or a gluten-free flour blend to thicken the cheese sauce.

Can you freeze Tinis mac and cheese?

Yes, you can freeze it. I recommend storing it in an airtight container for up to 2 months. Just keep in mind that the texture might change slightly after freezing. When you’re ready to enjoy it again, thaw and gently reheat on the stovetop or in the oven, stirring in a splash of milk if needed to keep it smooth and creamy.

What’s the Best Cheese Combo?

Sharp cheddar is a must for flavor, but if you want the ultimate melty, creamy texture, mix it up with: Mozzarella for gooeyness Gruyère for a nutty richness Smoked gouda for a hint of smokiness Parmesan for extra depth Avoid pre-shredded cheese—it has anti-caking agents that keep it from melting smoothly. Always shred your own for the best results.

Tinis Mac and Cheese Recipe – Ultimate 5-Star Creamy Classic

Description

Tinis Mac and Cheese – A rich, creamy, and ultra-cheesy comfort food classic. Easy to make, customizable, and perfect for any occasion!

Ingredients

Pasta: Elbow macaroni or preferred shape
Cheese: Sharp cheddar, mozzarella, parmesan (or mix-ins like gouda)
Dairy: Whole milk, heavy cream, unsalted butter
Thickener: All-purpose flour (for roux)
Seasonings: Salt, black pepper, garlic powder, paprika, Dijon mustard
Optional: Breadcrumbs, bacon, jalapeños, shredded chicken for extra flavor

Cook Mode Prevent your screen from going dark

Instructions

Cook Pasta: Boil in salted water until al dente, then drain.
Make Roux: Melt butter, whisk in flour, and cook for 1 minute.
Add Milk & Cream: Slowly whisk in milk and cream until thickened.
Melt Cheese: Stir in cheeses gradually until smooth and creamy.
Combine: Add cooked pasta, stirring until fully coated.

Serve or Bake: Enjoy as is or bake at 375°F with breadcrumbs until golden.

Notes

Use freshly shredded cheese for the best melt.
Cook pasta al dente to avoid mushiness.
Add warm milk when reheating for creaminess.
Customize with bacon, jalapeños, or breadcrumbs.

Freeze up to 2 months; reheat with milk for best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop and Baked
Cuisine: American