Description
Tini’s Mac and Cheese blends three kinds of cheese, mozzarella for that gorgeous stretch, Colby Jack for a smooth melt, and sharp cheddar for a bold punch. Every bite is luscious and layered with buttery depth, thanks to a silky, slow-cooked roux and a splash of Dijon for just the right tang.
Ingredients
16 oz corkscrew or cavatappi pasta, for maximum sauce cling
16 oz whole milk mozzarella cheese, freshly grated
16 oz Colby Jack cheese, grated
8 oz sharp cheddar cheese, for depth and bite
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika, for subtle warmth
3 tbsp unsalted butter
3 tbsp all-purpose flour
12 oz evaporated milk (about 1 can)
2 cups heavy cream
1 tbsp Dijon mustard, for balance and brightness
Instructions
- Preheat your oven to 350°F. Bring a generously salted pot of water to a boil over high heat. Once it’s bubbling vigorously, add the pasta and cook according to the package directions until just al dente. Drain thoroughly and set aside.
- While the water heats and the pasta cooks, grate the cheeses using the coarse side of a box grater. Once grated, combine all the cheese in a large bowl, then divide it evenly into two portions and set aside for layering later.
- In a small bowl, stir together the salt, pepper, garlic powder, and smoked paprika. This simple seasoning blend will infuse the sauce with cozy, familiar warmth, set it aside for now.
- Melt the butter in a large pan over medium heat. Once melted, sprinkle in half of the seasoning mix and stir gently to release its aroma. Add the flour and cook, stirring constantly, until the mixture bubbles and forms a smooth roux.
- Slowly whisk in the evaporated milk, pouring in a thin stream to prevent lumps. Add the heavy cream next, continuing to whisk as the sauce thickens slightly. Stir in the Dijon mustard along with the remaining seasoning mix, and let the sauce come to a gentle simmer, whisking occasionally to keep it silky and smooth.
- With the heat on low (or off, if needed), stir in half of the shredded cheese, one handful at a time. Let each addition melt fully before adding more, until the sauce is rich and velvety.
- Add the cooked pasta and stir until every curve and curl is cloaked in cheese sauce.
- Spoon half of the mac and cheese into a large casserole dish and spread it out evenly. Sprinkle on half of the remaining shredded cheese, then repeat with the rest of the pasta and top with the last layer of cheese.
- Bake for 25 to 30 minutes, or until the top is bubbling and beautifully melted. For an irresistible golden crust, broil it for 2 minutes right at the end. Let it rest briefly, then scoop, serve, and enjoy every bite.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stove + Oven
- Cuisine: Italian
