Tini’s Mac and Cheese (Print Version)
Creamy cheddar cheese sauce blends with tender pasta for a classic, comforting American main dish.
# What You’ll Need:
→ Pasta
01 - 225 grams elbow macaroni
→ Dairy
02 - 200 grams shredded sharp cheddar cheese
03 - 240 millilitres milk
04 - 120 grams sour cream
05 - 60 grams unsalted butter
→ Spices
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper
08 - 0.25 teaspoon paprika
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
02 - In a saucepan over medium heat, melt the unsalted butter. Stir in milk, sour cream, salt, black pepper, and paprika; heat gently until warmed through.
03 - Gradually add shredded sharp cheddar cheese to the saucepan, stirring continuously until the cheese is fully melted and the sauce is smooth.
04 - Add the drained macaroni to the cheese sauce, mixing thoroughly to ensure all the pasta is evenly coated.
05 - Serve hot, garnished with additional cheese or a sprinkle of paprika if desired.
# Additional Tips::
01 -
- Quick to make from scratch with just thirty minutes from start to finish
- Uses ingredients that are easy to keep on hand
- ultra creamy sauce that coats every bite
- Versatile base recipe ready for add ins like veggies or bacon
02 -
- Vegetarian friendly and easy to adapt to most diets
- Great way to use up cheese odds and ends
- Leftovers reheat well and taste just as creamy
03 -
- Always grate your own cheese to avoid additives that prevent melting
- Toast the paprika briefly in the butter before adding milk for a deeper flavor
- Reserve pasta water so you can adjust the sauce texture and keep it ultra creamy