Tini's Mac and Cheese
Chewy, al-dente cavatappi noodles are coated in a silky, creamy cheese sauce, then baked with layers (yes, layers!) of even more cheese.
Equipment
- 9x13 Baking Dish
- cheese grater
Ingredients
- 1 pound cavatappi pasta cooked
- 16 oz mozarella cheese freshly grated
- 16 oz Colby Jack cheese freshly grated
- 8 oz cheddar cheese freshly grated
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 12 oz evaporated milk 1 regular sized can
- 2 cups heavy cream
- 1 tablespoon dijon mustard
Instructions
- Start by boiling your cavatappi pasta in salted boiling water. Cook according to package instructions. Drain and set aside.
- Preheat the oven to 350°F. Shred the blocks of cheese and combine them in one large bowl. Divide the shredded cheese mixture in half, and separate them into 2 bowls. Set aside.
- In a small mixing bowl, combine all your seasonings. Divide the seasoning mixture in half and set aside.
- In a large saucepan or pot over medium high heat, melt the butter. Once melted, add half of the seasonings to the butter and stir well until combined. Then, sprinkle in the flour and whisk really well for 3-5 minutes until a roux/paste forms.
- To the roux, slowly add the evaporated milk in increments, stirring well after each addition. Once the evaporated milk is fully incorporated, add the heavy cream and the remainder of the seasoning. Whisk well until combined. Add in the dijon mustard and stir.
- Next, start to add one bowl of the shredded the cheese to the sauce slowly by handfuls, and stir well after each addition. Once it’s all melted down and combined, add the pasta to the pot, and fold everything together until the noodles are well coated.
- Grease a 9x13 baking dish. Add half of the macaroni and cheese to the bottom of the dish, and spread evenly. Sprinkle half of the second bowl of shredded cheese on top of the macaroni. Pour the remainder of the mac and cheese on top, spread evenly, then sprinkle the remainder of the shredded cheese on top.
- Bake in the oven for about 25-30 minutes, or until the cheese is melted and bubbly. Optionally, you can broil it for a few minutes to get a golden brown crust on top. Scoop out a serving and enjoy!
Notes
To avoid a grainy mac and cheese, you really need to continuously whisk the flour with the butter and seasonings for 3–5 minutes until it turns into a paste. When adding the evaporated milk, add it in increments and whisk well after each addition. I will stress again to NOT use pre-shredded cheese. The film that coats the shreds can also add to the grainy-ness of your macaroni and cheese.
Nutrition
Calories: 824kcal | Carbohydrates: 44g | Protein: 36g | Fat: 56g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 174mg | Sodium: 918mg | Potassium: 374mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1971IU | Vitamin C: 1mg | Calcium: 833mg | Iron: 1mg
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