Print

Tini’s Mac and Cheese

Tini's Mac and Cheese - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, dreamy, baked mac and cheese featuring three cheeses and cavatappi pasta, perfect for any occasion.

Ingredients

Scale
  • 1 pound mozzarella cheese
  • 1 pound Colby Jack cheese
  • 8 ounces sharp cheddar yellow preferred
  • 1 pound cavatappi pasta
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 1 (12 oz.) can evaporated milk
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard
  • fresh chopped parsley for garnish

Instructions

  1. Preheat the oven to 350°F.
  2. Shred the mozzarella cheese, Colby Jack cheese, and sharp cheddar cheese into a large mixing bowl.
  3. Toss the cheeses together.
  4. Transfer half of the shredded cheese mixture to a separate bowl.
  5. Cook 1 pound cavatappi pasta in salted water according to package directions for al dente.
  6. Drain the cooked pasta and set aside.
  7. Combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon coarse salt, and ½ teaspoon ground black pepper in a small prep bowl.
  8. Set the seasoning mix aside.
  9. Melt 3 tablespoons salted butter in a skillet.
  10. Add half of the seasoning mix to the melted butter and stir.
  11. Add 3 tablespoons all-purpose flour to the skillet.
  12. Immediately whisk and cook the butter/flour mixture for 1 to 2 minutes, until bubbling.
  13. Add the 1 (12 oz.) can evaporated milk and whisk constantly.
  14. Once the sauce begins to thicken and bubble in the middle of the pan, add 2 cups heavy cream.
  15. Add the remaining half of the seasoning mix to the sauce.
  16. Add 1 tablespoon Dijon mustard to the sauce.
  17. Whisk until the sauce is thickened.
  18. Add half of the shredded cheese mixture to the skillet, a handful at a time.
  19. Stir until the cheese is completely melted and the sauce is thick.
  20. Add the cooked pasta to the cheese sauce.
  21. Stir to coat the pasta.
  22. Transfer half of the pasta mixture to a 9×13-inch baking pan.
  23. Layer with a third of the remaining cheese.
  24. Add the rest of the mac and cheese on top.
  25. Finish with the rest of the cheese.
  26. Bake for 25 to 30 minutes.
  27. Broil for 1 to 2 minutes to give the mac and cheese a bubbly, golden brown top.
  28. Garnish with fresh chopped parsley.

Notes

Always shred your own cheese for the smoothest, creamiest sauce.
Cook pasta al dente as it will continue to cook in the oven.
Whisk constantly when making the roux to prevent lumps.
Keep a close eye on the mac and cheese while broiling to avoid burning.

Find it online: https://timelesscrumb.com/tinis-mac-and-cheese/