Tini’s Mac and Cheese
This rich, decadent mac and cheese features three kinds of cheese and corkscrew pasta, creating creamy, cheesy layers that are absolutely perfect for holidays, potlucks, or cozy nights in!
Equipment
- Large Pot
- Large Non-stick Pan
- Whisk
- Casserole Dish
- Oven
Ingredients
Main Ingredients
- 1 pound corkscrew (cavatappi) pasta
- 1 pound mozzarella cheese shredded
- 1 pound colby jack cheese shredded
- 1/2 pound sharp cheddar cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 12 ounces evaporated milk about 1 can
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta in a large pot of salted boiling water according to package directions. Drain well and set aside.
- Melt butter in a large non-stick pan. Stir in half of the seasoning mix (salt, pepper, garlic powder, smoked paprika). Add flour and cook, stirring until bubbling and raw flour smell disappears.
- Slowly whisk in evaporated milk and heavy cream. Stir in the remaining seasoning and Dijon mustard. Let the sauce thicken slightly.
- Add half of the mixed shredded cheeses gradually, stirring until melted and smooth.
- Stir in the cooked pasta until fully coated.
- In a large casserole dish, layer half of the mac and cheese, then half of the remaining cheese. Repeat with remaining pasta and cheese.
- Bake uncovered for 25–30 minutes until golden and bubbly. Broil for 2 minutes to form a crispy cheese crust if desired.
- Optional: Garnish with sliced chives before serving.
Notes
For best results, shred your own cheese rather than using pre-shredded. Assemble ahead and refrigerate before baking if needed. Pasta shapes like rotini or penne also work well!