Description
Tini’s Mac and Cheese is a rich, creamy, and cheesy baked pasta dish made with a blend of mozzarella, Colby Jack, and sharp cheddar cheeses. The cavatappi pasta is coated in a flavorful cheese sauce seasoned with garlic powder, smoked paprika, and Dijon mustard, then baked to perfection with a bubbly golden crust. This comforting casserole serves 12 people and is perfect for gatherings or a hearty family meal.
Ingredients
Scale
Cheese
- 1 pound mozzarella cheese (block, shredded)
- 1 pound Colby Jack cheese (shredded)
- 8 ounces sharp cheddar cheese (yellow preferred, 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
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the mac and cheese casserole later.
- Shred Cheese: Shred the mozzarella, Colby Jack, and sharp cheddar cheeses and toss them together in a large mixing bowl. Set half aside in a separate bowl for layering.
- Cook Pasta: Cook the cavatappi pasta in salted boiling water until just al dente according to package instructions. Drain and set aside.
- Prepare Seasoning Mix: In a small bowl, combine garlic powder, smoked paprika, coarse salt, and ground black pepper. Divide this seasoning mix in half for use at different stages.
- Melt Butter & Add Seasoning: Melt the salted butter in a skillet over medium heat. Add half of the seasoning mixture and stir to combine.
- Create Roux: Stir in the all-purpose flour immediately and whisk continuously for 1 to 2 minutes until the mixture bubbles and forms a smooth roux.
- Add Evaporated Milk & Cream: Whisk in the evaporated milk constantly until the sauce thickens and bubbles. Then add heavy cream, the rest of the seasoning mix, and Dijon mustard. Continue whisking until thickened to a creamy sauce consistency.
- Melt Cheese Into Sauce: Add half of the shredded cheese mixture gradually to the sauce, stirring until the cheese is completely melted and thickened.
- Combine Pasta & Sauce: Add the cooked cavatappi pasta into the cheese sauce and stir well to evenly coat all pasta with the sauce.
- Layer in Baking Dish: Transfer half of the mac and cheese mixture to a 9×13-inch baking pan. Sprinkle one third of the remaining shredded cheese on top. Add the rest of the mac and cheese, then finish with the remaining cheese on top.
- Bake & Broil: Bake the casserole at 350°F for 25 to 30 minutes until bubbly and heated through. Then broil for 1 to 2 minutes to create a golden brown and crispy cheese crust.
- Garnish & Serve: Remove from oven and sprinkle with fresh chopped parsley for a touch of color and freshness before serving.
Notes
- Using block cheese rather than shredded pre-packaged cheese helps the cheese melt better and improves flavor and texture.
- Cook pasta al dente so it retains some bite and doesn’t become mushy after baking.
- The seasoning mix with smoked paprika and garlic powder adds a subtle smoky depth to the cheese sauce.
- Broiling at the end creates a deliciously crispy and golden cheese topping.
- For best results, use a skillet with a heavy bottom to make the cheese sauce to prevent scorching.
- Fresh parsley garnish adds a nice contrast and a pop of color.
