Description
Tini’s Mac and Cheese is the gold standard for anyone craving a velvety, rich, and deeply satisfying meal that hits the spot every single time. This dish combines perfectly al dente pasta with a sophisticated blend of three cheeses and a custom spice mix to create a texture that is impossibly smooth. It is the kind of recipe that transforms a standard weeknight dinner into an indulgent culinary event your whole family will beg for again and again.
Ingredients
1 lb Mozzarella Cheese
1 lb Colby Jack Cheese
8 oz Sharp Cheddar
1 lb Cavatappi Pasta
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Coarse Salt
0.5 tsp Black Pepper
3 tbsp Salted Butter
3 tbsp All-Purpose Flour
12 oz Evaporated Milk
2 cups Heavy Cream
1 tbsp Dijon Mustard
Instructions
Preheat your oven to 350°F.
Shred the mozzarella, Colby Jack, and sharp cheddar blocks into a large bowl, mix well, and divide into two equal portions.
Boil the cavatappi pasta in heavily salted water until it reaches an al dente state, then drain thoroughly.
In a large saucepan, melt butter over medium heat and whisk in flour to create a roux.
Slowly whisk in the evaporated milk and heavy cream until smooth.
Stir in garlic powder, smoked paprika, salt, pepper, and Dijon mustard.
Gradually add one portion of the mixed cheeses into the sauce, stirring until melted and velvety.
Combine the cooked pasta with the cheese sauce and transfer to a baking dish.
Top with the remaining portion of cheese and bake for 30 minutes until golden and bubbly.
Notes
Always use block cheese and shred it yourself for the best melting texture. Avoid pre-shredded bags as they contain anti-caking agents that prevent a smooth sauce.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American