Tiffany’s Mac And Cheese

Tiffany’s Mac And Cheese By The Righteous Kitchen

This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com.

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.

Be sure to check out Tiffany’s Au Gratin Potatoes, that claims the same cheese sauce! They, truly are, the best Au Gratin Potatoes , in the world! 

What people are saying:

Oh and the crispy topping looks great, I’m gonna have to make some for my nephew  

This looks fantastic! Panko rocks and the final product yum yum yum  

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.

——————————————————————————————————————————

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.

——————————————————————————————————————————

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.

Recipe Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.