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Tini's Mac & Cheese

A creamy, cheesy mac and cheese dish inspired by family tradition that offers a comforting and rich flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 pound cavatappi pasta Can substitute with elbow macaroni or any other pasta.
Cheese Mixture
  • 1 pound mozzarella cheese Use fresh mozzarella for creaminess.
  • 1 pound Colby jack cheese Consider aged cheddar for a sharper taste.
  • 8 ounces cheddar cheese Cabot’s Seriously Sharp recommended for extra flavor.
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika Adds subtle smokiness.
  • 1/2 teaspoon salt Essential for seasoning.
  • 1/2 teaspoon black pepper
Base
  • 3 tablespoons butter Should be at room temperature for easy melting.
  • 3 tablespoons flour For making the roux.
  • 12 ounces evaporated milk
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard Enhances depth of flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the cavatappi pasta in a large pot of salted boiling water according to package instructions until al dente (about 6-8 minutes). Drain and set aside.
  3. Grate the mozzarella, Colby jack, and cheddar cheeses.
  4. In a small bowl, combine the garlic powder, smoked paprika, salt, and black pepper.
Cooking
  1. In a large saucepan over medium heat, melt the butter. Whisk in the flour and spice mixture, stirring for about 2-3 minutes until golden brown.
  2. Gradually pour in the evaporated milk and heavy cream while whisking continuously. Add the Dijon mustard and let it thicken for about 5 minutes.
  3. Stir in half of the grated cheese mixture until melted, creating a cheese sauce.
  4. Combine the cooked pasta with the cheese sauce, stirring well.
  5. Pour half of the mac and cheese into a greased 9x13 inch baking dish, layer with the remaining cheese, and top with the rest of the pasta.
  6. Bake uncovered for 25-30 minutes until golden and bubbling. Let it cool before serving.

Notes

Leftovers can be stored in an airtight container for up to 4 days. Reheat with a splash of milk for creaminess.