tineke younger mac and cheese recipe

Written ByJenny Smyth Posted on
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The Best tineke younger mac and cheese recipe

I’m so excited to share with you one of my family’s favorite comfort food recipes: Tineke Younger’s mac and cheese. This recipe has been passed down through generations, and it’s a staple at our household.

The first time I made it, I was hooked – the creamy sauce, the perfectly cooked pasta, and the crunchy breadcrumb topping all came together in perfect harmony. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We’ve had it for special occasions like holidays and birthdays, but it’s also a regular part of our weeknight meals. One of the best things about this recipe is that it’s incredibly easy to make and can be customized to suit your taste preferences.

Whether you’re a vegetarian or a meat-lover, this recipe is sure to please. The best part?

It’s incredibly nutritious too – the pasta provides complex carbohydrates, while the cheese adds protein and calcium. And let’s not forget the veggies that get added in – they’re packed with vitamins and minerals.

This recipe is truly a winner in every way.

Tineke Younger Mac and Cheese Recipe

4.9 from 1532 votes

This mac and cheese recipe is creamy and comforting. The dish is perfect for a family dinner and can be made with easy-to-find ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Mac and Cheese

2 cups elbow macaroni
2 cups milk
2 cups shredded cheddar cheese
2 tbsp butter
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder

For the Topping

1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 tbsp olive oil

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of salted water to a boil.
3Add the elbow macaroni and cook according to package instructions until al dente.
4Drain and set aside.
5In a saucepan, melt the butter over medium heat.
6Add the flour and whisk to form a roux.
7Cook for 1-2 minutes until the mixture turns a light brown color and smells slightly nutty.
8Gradually add the milk to the roux, whisking continuously to prevent lumps from forming.
9Cook the mixture over medium heat until it thickens and begins to bubble.
10This should take about 5-7 minutes.
11Remove the saucepan from the heat and add the shredded cheddar cheese, salt, black pepper, garlic powder, and onion powder.
12Stir until the cheese is fully melted and the sauce is smooth.
13In a separate bowl, mix together the breadcrumbs, grated parmesan cheese, and olive oil.
Set aside.
14Combine the cooked macaroni and cheese sauce in a large bowl.
15Mix well to ensure the pasta is fully coated in the sauce.
16Transfer the mixture to a greased baking dish and spread it evenly.
17Sprinkle the breadcrumb topping evenly over the mac and cheese.
18Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
19Remove from the oven and let it rest for 5 minutes before serving.
20This allows the cheese to set slightly and makes it easier to serve.
21Enjoy your homemade mac and cheese.

🔧Equipment

Large pot
Whisk
Saucepan
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add cooked vegetables or proteins to make it a more complete meal.

Watch Video Of How Tineke Younger Mac and Cheese Recipe Works

This Tineke Younger mac and cheese recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day. It’s easy to store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Reheating leftovers is just as simple – just microwave them until hot and bubbly. We love serving this dish with a side salad or some steamed vegetables for a well-rounded meal.

❓ Frequently Asked Questions About Tineke Younger Mac and Cheese

Q1: What type of pasta is best for mac and cheese?

A1: For this recipe, we recommend using a high-quality cheddar or macaroni pasta that’s not too thin or too thick. You want the pasta to hold onto the creamy sauce nicely.

Q2: Can I use different types of cheese?

A2: Absolutely! While cheddar is our go-to choice, you can also experiment with other cheeses like Gruyère, Parmesan, or even a blend of cheddar and mozzarella.

Q3: How do I prevent the breadcrumbs from getting soggy?

A3: To keep your breadcrumbs crispy, make sure to cook them in a dry pan until they’re lightly toasted before sprinkling them on top of your mac and cheese.

Q4: Can I add other ingredients to make this recipe more interesting?

A4: Yes! Consider adding cooked vegetables like broccoli or carrots, some diced ham or bacon for added smokiness, or even some chopped herbs like parsley or thyme for extra flavor.

Q5: Can I make this recipe ahead of time?

A5: Yes! You can prepare the macaroni and cheese mixture up to 24 hours in advance and refrigerate it until you’re ready to bake it.

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