Tini's Mac and Cheese
Tini's Mac and Cheese is pure comfort in a bowl. With creamy, melty cheese and perfectly cooked pasta, it’s the kind of dish that feels like a warm hug on a cold day. So cozy, so satisfying!
Equipment
- Large pot
- Colander
- Cheese grater rotary preferred
- Large skillet
- 9×13-inch baking dish
- Measuring spoons
- Measuring Cups
- Whisk
- Wooden spoon
Ingredients
- 1 pound mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar
- 1 pound cavatappi pasta
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons salted butter
- 1 (12 oz.) can evaporated milk
- 2 cups heavy cream
- 1 tablespoon dijon mustard
- fresh chopped parsley
Instructions
- Preheat your oven to 350°F. The warmth is about to fill your kitchen with comfort and cozy vibes!
- Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar into a large mixing bowl. Toss it all together and then set aside half of that glorious cheese blend in a separate bowl. Trust me, this is going to be so cheesy and delicious!
- Cook 1 pound of cavatappi pasta in salted water, following the package directions for al dente. Once it’s done, drain the pasta and set it aside. The pasta’s just waiting to be coated in all that creamy cheese sauce!
- While the pasta cooks, mix together 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of coarse salt, and ½ teaspoon of ground black pepper in a small bowl. Set it aside—you’re building the flavor!
- Melt 3 tablespoons of salted butter in a skillet, then add half of the seasoning mix. Stir it in and let those amazing aromas start to fill the air.
- Add 3 tablespoons of all-purpose flour to the skillet and immediately whisk it in. Cook for 1 to 2 minutes, letting the butter and flour bubble together. It’s all coming together now!
- Pour in 1 (12 oz.) can of evaporated milk and whisk constantly. Once it starts to thicken and bubble in the center, add 2 cups of heavy cream, the rest of the seasoning mix, and 1 tablespoon of Dijon mustard. Keep whisking until it all thickens up beautifully.
- Slowly add half of that shredded cheese mixture to the skillet, a handful at a time, stirring after each addition until it’s completely melted and thickened. The sauce should be rich, creamy, and oh-so-cheesy!
- Transfer half of the pasta to a 9x13-inch baking pan, then sprinkle a third of the remaining cheese over the top. Layer the rest of the mac and cheese on top and finish with the rest of the cheese. It’s going to be so cheesy, you’ll hardly believe it!
- Bake for 25 to 30 minutes, then broil for 1 to 2 minutes to get that gorgeous, bubbly, golden-brown top. It’s the perfect finish to this cheesy masterpiece!
- Bake for 25 to 30 minutes, then broil for 1 to 2 minutes to get that gorgeous, bubbly, golden-brown top. It’s the perfect finish to this cheesy masterpiece!
- Garnish with freshly chopped parsley for that little pop of color and freshness. Now, dig in and enjoy all the creamy, cheesy goodness!