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Historically, macaroni and cheese has roots tracing back to medieval times, where it was documented in various forms across Europe. The combination of pasta and cheese is believed to have first emerged in Italy, with recipes appearing as early as the 1300s. By the 18th century, the dish made its way to America, where it quickly became a favorite among settlers. Over the years, it has transformed into an iconic comfort food that is often featured in family meals, potlucks, and gatherings.

Tini’s “Surprise-Ingredient” Mac & Cheese

Discover the magic of mac and cheese with Tini’s “Surprise-Ingredient” recipe that elevates this classic comfort food to new heights. By incorporating mayonnaise, the dish achieves an irresistible creaminess and depth of flavor. With a blend of cheddar and Gruyère cheeses, whole milk, and spices like garlic and smoked paprika, this mac and cheese is perfect for family gatherings or cozy nights in. Enjoy the nostalgia and warmth of this timeless favorite, customizable to suit your tastes!
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Ingredients
  

8 oz elbow macaroni

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1 cup whole milk

1/2 cup heavy cream

1/4 cup mayonnaise (the delightful surprise ingredient!)

3 tbsp unsalted butter

2 tbsp all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt and black pepper to taste

1/2 cup panko bread crumbs

Fresh chives, finely chopped for garnish (optional)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, pour in the elbow macaroni and cook according to the package instructions until it's al dente (firm to the bite). Drain the pasta in a colander and set it aside to cool slightly.

    Prepare the Cheese Sauce: In a medium saucepan set over medium heat, add the unsalted butter. As it melts, whisk in the all-purpose flour to create a roux. Continue whisking for about 1-2 minutes until the roux turns a light golden color.

      Incorporate Dairy: Gradually add the whole milk and heavy cream to the roux, whisking constantly to prevent lumps from forming. Keep cooking the mixture, stirring frequently, until it thickens just enough to coat the back of a spoon.

        Add the Cheeses and Seasoning: Remove the saucepan from heat. Stir in the shredded sharp cheddar and Gruyère cheese until fully melted and the sauce is smooth. Then, add the garlic powder, onion powder, smoked paprika, and season with salt and black pepper. Finally, fold in the mayonnaise – this will give the mac and cheese an extra creamy texture. Mix well until everything is combined.

          Combine Pasta and Sauce: Gently fold the cooked macaroni into the cheese sauce, ensuring that each piece is generously coated in the creamy goodness.

            Prepare for Baking: Preheat your oven to 350°F (175°C). Grease a baking dish with butter or non-stick spray, and pour the mac and cheese mixture into the dish, spreading it out evenly.

              Add Topping: In a small bowl, combine the panko bread crumbs with a drizzle of melted butter to enhance the crunchiness (this step is optional but recommended for added flavor). Sprinkle the panko mixture evenly over the top of the mac and cheese.

                Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.

                  Serve: Once baked, carefully remove the dish from the oven and let it cool for a few minutes. If desired, garnish with finely chopped chives for a pop of color and flavor. Serve warm, and enjoy Tini’s creamy, cheesy delight!

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings