Tini's Viral Mac and Cheese

# What You’ll Need:

→ Pasta

01 - 10.5 ounces elbow macaroni

→ Cheese Sauce

02 - 1.5 cups whole milk

03 - 2 tablespoons unsalted butter

04 - 2 tablespoons all-purpose flour

05 - 1.25 cups shredded sharp cheddar cheese

06 - 0.66 cup shredded mozzarella cheese

07 - 1 teaspoon Dijon mustard

08 - 0.5 teaspoon garlic powder

09 - Salt and black pepper, to taste

→ Topping (optional)

10 - 0.66 cup panko breadcrumbs

11 - 1 tablespoon melted butter

12 - 1 tablespoon grated Parmesan cheese

# How to Make It:

01 - Cook elbow macaroni in a large pot of salted boiling water until al dente according to package instructions. Drain thoroughly and set aside.

02 - In the same pot over medium heat, melt butter. Stir in flour and cook, whisking constantly, for 1 minute.

03 - Gradually pour in whole milk, whisking until the mixture is smooth and slightly thickened, about 2 minutes.

04 - Add Dijon mustard, garlic powder, shredded cheddar, and mozzarella cheese. Stir continuously until completely melted and the sauce is creamy. Season with salt and black pepper to taste.

05 - Return drained macaroni to the pot with the sauce. Mix gently until all pasta is evenly coated.

06 - For a golden topping, combine panko breadcrumbs, melted butter, and grated Parmesan in a bowl. Sprinkle over macaroni and place under broiler for 2–3 minutes until golden brown.

07 - Portion into serving dishes and enjoy while hot.

# Additional Tips::

01 -

It layers luxe, melty cheese and crispy topping in nearly the time it takes to boil pasta—ideal for surprise cravings.
Every bite brings pure indulgence, but without the fussy steps that usually keep you waiting too long for comfort.

02 -

If you rush the roux, your sauce may turn lumpy—patience here is vital for creaminess.
Leaving the mac and cheese under the broiler even one minute too long will tip it from golden to burnt; stay close and trust your eyes and nose.

03 -