Tini's Mac and Cheese
A warm, creamy mac and cheese featuring cavatappi pasta, a blend of mozzarella, Colby Jack, and sharp cheddar, topped with a golden brown crust and fresh parsley.
Ingredients
Cheeses
- 2 cups mozzarella cheese Soft and stretchy, it melts beautifully for that gooey texture.
- 1 cup Colby Jack cheese A mild, creamy cheese that adds richness and flavor complexity.
- 1 cup sharp cheddar cheese Provides a tangy depth that balances the creaminess of the other cheeses.
Pasta
- 1 lb cavatappi pasta Curved pasta shape that holds onto sauces exceptionally well.
Spices
- 1 teaspoon garlic powder Adds an aromatic depth and enhances the overall flavor.
- 1 teaspoon smoked paprika Introduces a subtle smokiness that complements the cheeses beautifully.
- 1 teaspoon coarse salt Essential for enhancing the flavors of the dish.
- 1/2 teaspoon ground black pepper Adds a mild heat and enhances the other spices.
Sauce Base
- 4 tablespoons salted butter Provides richness and helps create a roux for the sauce.
- 1/4 cup all-purpose flour Thickens the cheese sauce for a creamy consistency.
- 1 can evaporated milk Contributes to that creamy texture while keeping it rich.
- 1 cup heavy cream Adds luxurious creaminess and richness to the sauce.
- 1 tablespoon Dijon mustard A hint of acidity that brightens the flavors and complements the cheese.
Garnish
- 1/4 cup fresh chopped parsley A vibrant garnish that adds a fresh touch to the final dish.
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit.
- Grate the mozzarella, Colby Jack, and sharp cheddar cheeses into a large mixing bowl, tossing together and setting half aside.
- Cook the cavatappi pasta in salted water according to package directions for al dente. Drain and set aside.
- Combine garlic powder, smoked paprika, coarse salt, and ground black pepper in a small bowl.
Cooking
- Melt salted butter in a skillet over medium heat, add half the seasoning mix, and stir, then add all-purpose flour, whisking and cooking for 1 to 2 minutes.
- Gradually whisk in evaporated milk; once thickened, add heavy cream and the remaining seasoning, whisking until well combined.
- Stir in half of the cheese mixture into the skillet until melted and thick.
- Mix the cheese sauce with the cooked pasta until well coated.
- In a 9 by 13 inch baking pan, layer half of the pasta mixture, a third of the remaining cheese, the rest of the pasta, and top with the remaining cheese.
- Place in the preheated oven and bake for 25 to 30 minutes until bubbling and golden.
- Broil for 1 to 2 minutes to achieve a golden brown top.
- Sprinkle with fresh chopped parsley before serving for added freshness.
Notes
For a perfectly creamy mac and cheese, use freshly shredded cheese. You can also prepare your cheese sauce and pasta in advance, combining them just before baking. Adjust the ratios of cream to evaporated milk to suit your desired richness.