Description

Tini’s Mac and Cheese is a rich and creamy baked comfort dish featuring a trio of cheeses—mozzarella, Colby Jack, and sharp cheddar—merged with a velvety sauce made from evaporated milk, heavy cream, and a blend of smoked paprika, garlic powder, and Dijon mustard. This homemade recipe creates a decadent, golden-bubbly mac and cheese that balances creamy texture with a perfectly seasoned crust, ideal for dinner or as a hearty side dish.

Ingredients

Cheeses

1 pound mozzarella cheese (block, shredded)
1 pound Colby Jack cheese (shredded)
8 ounces sharp cheddar cheese (yellow, 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 Ingredients

3 tablespoons salted butter
3 tablespoons all-purpose flour
1 (12 oz.) can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard

Garnish

Fresh chopped parsley

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Instructions

Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the mac and cheese mixture.
Shred the Cheeses: Shred the mozzarella, Colby Jack, and sharp cheddar cheeses and combine them in a large mixing bowl. Set half of this shredded cheese blend aside in a separate bowl.
Cook the Pasta: Boil the cavatappi pasta in salted water according to package instructions until al dente, then drain and set aside.
Prepare Seasonings: In a small bowl, mix together garlic powder, smoked paprika, coarse salt, and black pepper; this spice blend will be incorporated into the sauce in two stages.
Make the Roux and Start Sauce: Melt salted butter in a large skillet over medium heat. Add half of the seasoning mix and stir. Then add flour and whisk vigorously, cooking for 1 to 2 minutes until the roux bubbles but before it browns.
Add Dairy and Thicken Sauce: Pour in evaporated milk while whisking continuously. As it thickens and bubbles, add heavy cream, the remaining seasoning mix, and Dijon mustard, whisking constantly until sauce thickens to a creamy consistency.
Add Cheese to Sauce: Gradually stir in half of the shredded cheese mixture, adding a handful at a time and stirring until the cheese melts completely and the sauce becomes thick and smooth.
Combine Pasta with Sauce: Add the drained pasta to the cheese sauce in the skillet, stirring gently to coat all the pasta evenly.
Assemble the Bake: Transfer half of the mac and cheese mixture to a 9×13-inch baking dish. Layer a third of the remaining cheese on top, then add the rest of the pasta mixture, finishing with the remaining cheese evenly spread over the top.
Bake and Broil: Bake the assembled mac and cheese for 25 to 30 minutes until bubbly. Then broil for 1 to 2 minutes to achieve a golden brown, slightly crispy top layer.
Garnish and Serve: Remove from the oven, sprinkle with fresh chopped parsley for a bright finishing touch, and serve hot.

Notes

Using block cheese is preferred for shredding as it melts better and is usually more cost-effective than pre-shredded cheese.
Make sure to cook the pasta just until al dente since it will continue to cook during baking.
The spice blend can be adjusted to taste—add more smoked paprika for a smokier flavor or reduce salt as needed.
Watch the sauce carefully while whisking to avoid lumps; constant stirring is key for smoothness.
Broil time is short and should be monitored closely to prevent burning the cheese topping.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course, Side Dish
Method: Baking
Cuisine: American