@tiniyounger's Viral Mac and Cheese 🧀🔥

Ingredients

• 1 pound Cavatappi Pasta (or corkscrew pasta; cook al dente)
• 1 pound Mozzarella Cheese (shredded; whole‑milk for meltiness)
• 1 pound Monterey Jack Cheese (shredded; mild flavor)
• 8 oz Sharp Cheddar Cheese (shredded; adds tang)
• 3 tablespoons Unsalted Butter (cut into pieces)
• 3 tablespoons All-Purpose Flour (for roux)
• 1 can Evaporated Milk (12 oz, full‑fat)
• 2 cups Heavy Cream (cold)
• 1 tablespoon Dijon Mustard (smooth)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• ½ teaspoon Garlic Powder
• ½ teaspoon Smoked Paprika
• 2 tablespoons Fresh Chives (chopped, for garnish)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook for about 2 minutes, just until it begins to soften but is still firm. Drain and set aside.

   Time: PT5M

   Temperature: Boiling

2. Shred the Cheeses

   Shred the mozzarella, Monterey Jack, and sharp cheddar using a cheese grater. Combine them in a large bowl.

   Time: PT5M

3. Mix Seasonings

   In a small bowl, combine salt, black pepper, garlic powder, and smoked paprika. Set aside; you will use half now and half later.

   Time: PT2M

4. Make the Roux

   In a saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously for about 2 minutes until the mixture turns a light golden color and the raw flour taste disappears.

   Time: PT5M

   Temperature: Medium heat

5. Add Milk and Cream

   Gradually whisk in the evaporated milk followed by the heavy cream. Continue whisking for 3–4 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: Medium heat

6. Season the Sauce

   Stir in the Dijon mustard and the remaining half of the seasoning blend. Taste and adjust salt or pepper if needed.

   Time: PT2M

7. Melt the Cheese

   Reduce heat to low. Add half of the shredded cheese mixture, stirring until fully melted and smooth. Then gradually add the remaining cheese, allowing each addition to melt before adding more.

   Time: PT5M

   Temperature: Low heat

8. Combine Pasta and Sauce

   Add the drained pasta to the cheese sauce, tossing gently to coat every piece evenly.

   Time: PT2M

9. Layer in Baking Dish

   Preheat the oven to 350°F. Lightly grease a 9×13‑inch baking dish. Spoon a thin layer of the mac‑and‑cheese mixture onto the bottom, then add a generous middle layer, and finish with a final top layer. Sprinkle the remaining shredded cheese over the top for extra crust.

   Time: PT5M

   Temperature: 350°F

10. Bake

    Place the dish in the preheated oven and bake for 25–30 minutes, until the top is bubbling and lightly browned.

    Time: PT30M

    Temperature: 350°F

11. Garnish and Serve

    Remove from oven, let rest 5 minutes, then sprinkle chopped chives over the top. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g