Tiffanys Mac And Cheese

This is my daughter, Tiffany. She makes the best mac and cheese! Be like Tiffany.

This isn’t ordinary, mac & cheese, and you’re not going to find a cheesier, creamier mac and cheese recipe, on the internet. This is elevated mac and cheese. It’s rich, silky, creamy, and indulgent. This is the kind of mac & cheese, that would be served in a high-end restaurant. The combination of cheeses, is far superior, than recipes using only Velveeta.

I’ve written the recipes, according to sizes: small, medium, and large batch. The photo above, is a small batch. Tiffany is holding a large batch. Comment when you make this recipe. Please share the recipe. Let’s get this recipe the recognition it deserves. 

A YouTube demonstration video is available, by clicking this link.

Tiffany’s Mac And Cheese (small batch)

 

MACARONI:

4 Ounces macaroni noodles

1 Chicken bouillon cube, in water, to boil macaroni

 

CHEESE SAUCE:

1 Tablespoon butter

1 Tablespoon flour

1 Clove roasted garlic, mashed

3 Ounces Can evaporated milk

9 Ounces whole milk 

1/4 Teaspoon smoked paprika

1/4 Teaspoon black pepper

1/2 Teaspoon white pepper

1 Splash Tobasco sauce

3 Ounces Velveeta cheese, cubed

3.5 Ounces Tillamook sharp cheddar cheese, grated, 1.5 ounces reserved for topping

3.5 Ounces Tillamook white cheddar cheese, grated, 1.5 ounces reserved for topping

1.5 Ounces Gruyere cheese, grated

 

TOPPING:

2 Teaspoons fresh parsley, chopped

2.5 Ritz crackers, crushed

2 Tablespoons Panko bread crumbs

2 Teaspoons butter, melted

 

TO MAKE MACARONI: 

Boil macaroni, al dente; to the tooth. Strain. Place in a large mixing bowl. Set aside.

 

TO MAKE CHEESE SAUCE:

Melt butter, over medium heat, in a large Dutch oven. Stir in flour, and cook for a few minutes stirring constantly, until flour turns golden in color. Reduce heat, to low. Stir in mashed garlic, and continue cooking for 1 minute. Slowly, whisk in evaporated milk and milk, making sure there are no clumps. Stir in paprika, black pepper, white pepper, and tobasco sauce. Incorporate cheeses, a handful at a time; until melted.

 

TO MAKE TOPPING:

Combine ingredients, in a small bowl. Mix well.

 

TO ASSEMBLE:

Stir cheese sauce, into macaroni, to combine. Turn into a buttered 8” X 4” X 3.25” loaf pan. Scatter reserved sharp cheddar, and white cheddar cheeses over macaroni. Sprinkle bread topping, evenly, over cheese. Bake at 375, for 30 minutes, until topping is golden, and macaroni and cheese is bubbling around the edges. Makes 1 pound 11 ounces. Serves 3-4.

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Tiffany’s Mac And Cheese (medium batch)

 

MACARONI:

8 Ounces macaroni noodles

2 Chicken bouillon cube, in water, to boil macaroni

 

CHEESE SAUCE:

2 Tablespoons butter

2 Tablespoons flour

2 Cloves roasted garlic, mashed

6 Ounces canned evaporated milk

18 Ounces whole milk 

1/2 Teaspoon smoked paprika

1/2 Teaspoon black pepper

1 Teaspoon white pepper

2 Splashes Tobasco sauce

6 Ounces Velveeta cheese, cubed

7 Ounces Tillamook sharp cheddar cheese, grated, 3 ounces reserved for topping

7 Ounces Tillamook white cheddar cheese, grated, 3 ounces reserved for topping

3 Ounces Gruyere cheese, grated

 

TOPPING:

4 Teaspoons fresh parsley, chopped

5 Ritz crackers, crushed

4 Tablespoons Panko bread crumbs

4 Teaspoons butter, melted

 

TO MAKE MACARONI: 

Boil macaroni, al dente; to the tooth. Strain. Place in a large mixing bowl. Set aside.

 

TO MAKE CHEESE SAUCE:

Melt butter, over medium heat, in a large Dutch oven. Stir in flour, and cook for a few minutes stirring constantly, until flour turns golden in color. Reduce heat, to low. Stir in mashed garlic, and continue cooking for 1 minute. Slowly, whisk in evaporated milk and milk, making sure there are no clumps. Stir in paprika, black pepper, white pepper, and tobasco sauce. Incorporate cheeses, a handful at a time; until melted.

 

TO MAKE TOPPING:

Combine ingredients, in a small bowl. Mix well.

 

TO ASSEMBLE:

Stir cheese sauce, into macaroni, to combine. Turn into a buttered 8” X 8” baking pan. Scatter reserved sharp cheddar, and white cheddar cheeses over macaroni. Sprinkle bread topping, evenly, over cheese. Bake at 375, for 30 minutes, until topping is golden, and macaroni and cheese is bubbling around the edges. Makes approximately 3 pounds 4 ounces. Serves 6 to 8.

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Tiffany’s Mac And Cheese (large batch)

 

MACARONI:

1 Pound macaroni noodles

3 Chicken bouillon cubes, in water, to boil macaroni

 

CHEESE SAUCE:

4 Tablespoons butter

4 Tablespoons flour

4 Cloves roasted garlic, mashed

1 (12 ounce) Can evaporated milk

36 Ounces whole milk 

1 Teaspoon smoked paprika

1 Teaspoon black pepper

2 Teaspoons white pepper

2 Splashes Tobasco sauce

12 Ounces Velveeta cheese, cubed

14 Ounces Tillamook sharp cheddar cheese, grated, 1 cup reserved for topping

14 Ounces Tillamook white cheddar cheese, grated, 1 cup reserved for topping

6 Ounces Gruyere cheese, grated

 

TOPPING:

3 Tablespoon fresh parsley, chopped

10 Ritz crackers, crushed

1/2 Cup Panko bread crumbs

3 Tablespoons butter, melted

 

TO MAKE MACARONI: 

Boil macaroni, al dente; to the tooth. Strain. Place in a large mixing bowl. Set aside.

 

TO MAKE CHEESE SAUCE:

Melt butter, over medium heat, in a large Dutch oven. Stir in flour, and cook for a few minutes stirring constantly, until flour turns golden in color. Reduce heat, to low. Stir in mashed garlic, and continue cooking for 1 minute. Slowly, whisk in evaporated milk and milk, making sure there are no clumps. Stir in paprika, black pepper, white pepper, and tobasco sauce. Incorporate cheeses, a handful at a time; until melted.

 

TO MAKE TOPPING:

Combine ingredients, in a small bowl. Mix well.

 

TO ASSEMBLE:

Stir cheese sauce, into macaroni, to combine. Turn into a buttered 9” X 13” baking pan. Scatter reserved sharp cheddar, and white cheddar cheeses over macaroni. Sprinkle bread topping, evenly, over cheese. Bake at 375, for 30 minutes, until topping is golden, and macaroni and cheese is bubbling around the edges. Makes approximately 6 pounds 12 ounces. Serves 12 to 16.