Tini's Mac & Cheese Recipe! The Best holiday mac and cheese recipe out there

Ingredients

• 1 pound Cavatappi Pasta (spiral pasta, cooks quickly)
• 0.5 pound Sharp Cheddar Cheese (shredded)
• 0.5 pound Colby Jack Cheese (shredded)
• 0.5 pound Mozzarella Cheese (shredded)
• 3 tablespoons Unsalted Butter (cut into pieces)
• 3 tablespoons All-Purpose Flour (for roux)
• 12 ounces Evaporated Milk (full 12‑oz can)
• 1 tablespoon Dijon Mustard (smooth)
• 2 cups Heavy Cream (cold)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add 1 lb of cavatappi pasta and cook for about 8 minutes, until al dente. Drain in a colander and set aside.

   Time: PT10M

   Temperature: 212°F

2. Shred the Cheeses

   While the pasta cooks, shred 0.5 lb each of sharp cheddar, colby jack, and mozzarella. Divide the shredded cheese evenly into two mixing bowls.

   Time: PT5M

3. Prepare Seasonings

   Combine salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. This will be split later.

   Time: PT2M

4. Make a Roux

   In a medium saucepan over medium heat, melt 3 Tbsp butter. Add half of the seasoning blend and sauté for 30 seconds. Sprinkle 3 Tbsp flour over the butter, whisk continuously, and cook for about 3 minutes until lightly golden.

   Time: PT4M

   Temperature: 350°F

5. Add Evaporated Milk

   Slowly whisk in the entire 12‑oz can of evaporated milk, adding a little at a time to keep the mixture smooth. Once incorporated, let it simmer for 1 minute.

   Time: PT2M

   Temperature: 350°F

6. Incorporate Mustard and Cream

   Stir in 1 Tbsp Dijon mustard, then gradually add 2 cups cold heavy cream while whisking. Cook the mixture for about 2 minutes, allowing it to thicken slightly.

   Time: PT3M

   Temperature: 350°F

7. Melt the Cheese

   Add half of the shredded cheese (from bowl 1) to the sauce, stirring gently until fully melted before adding the remaining cheese and the rest of the seasoning blend. Keep the heat moderate to avoid scorching.

   Time: PT5M

   Temperature: 350°F

8. Combine Pasta and Sauce

   Fold half of the cooked pasta into the cheese sauce, then add the remaining pasta and gently mix until all noodles are evenly coated.

   Time: PT3M

9. Bake

   Transfer the mac and cheese to a greased 9×13‑inch baking dish. Bake in a pre‑heated oven at 350°F for 25‑30 minutes, until the top is bubbling and lightly golden.

   Time: PT30M

   Temperature: 350°F

10. Broil and Serve

    Remove the foil (if used) and switch the oven to broil. Broil for 2 minutes, watching closely, until the top is crisp and browned. Let stand 5 minutes before serving.

    Time: PT7M

    Temperature: Broil

Nutrition Facts

Calories

520

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cavatappi Pasta: Elbow macaroni, fusilli
• Instead of Sharp Cheddar Cheese: Aged cheddar
• Instead of Colby Jack Cheese: Monterey Jack
• Instead of Mozzarella Cheese: Low‑moisture mozzarella
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Evaporated Milk: Whole milk, half‑and‑half
• Instead of Dijon Mustard: Stone‑ground mustard
• Instead of Heavy Cream: Half‑and‑half
• Instead of Smoked Paprika: Regular paprika

Equipment Needed

• Large Pot
• Colander
• Box Grater
• Mixing Bowls
• Measuring Spoons
• Measuring Cups
• Saucepan
• Whisk
• Spatula
• Baking Dish

Critical Steps — Do Not Skip

• Creating a smooth roux without lumps.
• Gradually melting cheese to avoid grainy texture.
• Baking long enough for a bubbly interior but not over‑drying.

Chef Tips from the Video

• Use a mix of sharp cheddar, colby jack, and mozzarella for depth of flavor and melt.
• Grate cheese fresh; pre‑shredded cheese contains anti‑caking agents that can affect texture.
• Reserve a cup of pasta cooking water; it’s perfect for loosening a thick sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk.

Freezer: Not recommended; the sauce may separate when frozen and reheated.

Room temperature: Do not leave out more than 2 hours for food safety.

Make-Ahead Tips

• Prepare the cheese sauce up to step 7, let it cool, then refrigerate for up to 24 hours. Reheat gently before adding the pasta.
• Cook the pasta a day ahead, toss with a little butter, and store in the fridge.

Frequently Asked Questions