Description
Tini’s Mac and Cheese is a rich and creamy baked macaroni dish made with a blend of mozzarella, Colby Jack, and sharp cheddar cheeses, enhanced with a flavorful spice mix and creamy sauce made from evaporated milk and heavy cream. This recipe offers a decadent homemade twist on classic mac and cheese, perfect for dinner, main courses, or side dishes.
Ingredients
Cheeses
- 1 pound mozzarella cheese (block, shredded)
- 1 pound Colby Jack cheese (shredded)
- 8 ounces sharp cheddar cheese (yellow preferred, shredded)
Pasta
- 1 pound cavatappi pasta
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
Sauce
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 (12 oz.) can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard (or 1 teaspoon mustard powder as substitute)
Garnish
- Fresh chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the mac and cheese.
- Shred Cheeses: Shred 1 pound each of mozzarella and Colby Jack cheeses, and 8 ounces of sharp cheddar cheese into a large mixing bowl. Mix well and split the cheese mixture into two halves, transferring one half into a separate bowl.
- Cook Pasta: Boil 1 pound of cavatappi pasta in salted water following the package instructions until al dente. Drain and set aside.
- Prepare Seasoning Mix: Combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon coarse salt, and ½ teaspoon ground black pepper in a small bowl and set aside.
- Make Roux: Melt 3 tablespoons salted butter in a skillet over medium heat. Add half of the seasoning mix and stir to combine. Add 3 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture bubbles and cooks through.
- Add Liquids: Gradually whisk in a 12 oz. can of evaporated milk. Continue whisking constantly until the mixture thickens and bubbles. Then add 2 cups heavy cream, the remaining seasoning mixture, and 1 tablespoon Dijon mustard, whisking until the sauce is thickened.
- Incorporate Cheese: Add half of the shredded cheese mixture to the skillet little by little, stirring continuously until the cheese is fully melted and the sauce is thick and creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and stir thoroughly to coat all the noodles evenly.
- Assemble in Baking Dish: Transfer half of the mac and cheese mixture into a 9×13-inch baking pan. Layer with one-third of the remaining shredded cheese. Pour in the rest of the mac and cheese, and top with the remaining cheese to create a cheesy crust.
- Bake and Broil: Bake in the preheated oven for 25 to 30 minutes until bubbly. Then broil for 1 to 2 minutes to achieve a golden brown and bubbly top crust.
- Garnish: Remove from the oven and garnish with freshly chopped parsley before serving for a fresh and colorful finish.
Notes
- 1 teaspoon of mustard powder can be used as a substitute for Dijon mustard.
- You may reduce the amount of mozzarella cheese by up to ½ pound if you prefer a lighter cheese flavor.
- Ensure the pasta is cooked al dente to avoid mushiness after baking.
- For a smokier flavor, consider using smoked paprika as specified.
- Broiling time is critical; watch carefully to avoid burning the cheese topping.
