Making Tini’s Mac & Cheese

Ingredients

• 12 oz Kavat Pasta Noodles (dried elbow‑shaped noodles, can substitute any short pasta)
• 1 tbsp Kosher Salt (for salting the cooking water)
• 8 oz Sharp Cheddar Cheese (grated, sharp flavor gives depth)
• 2 oz Parmesan Cheese (grated, for topping and extra flavor)
• 3 tbsp Unsalted Butter (cut into pieces)
• 3 tbsp All-Purpose Flour (for the roux)
• 1 cup Evaporated Milk (canned, adds richness without extra water)
• 1 cup Heavy Cream (35% fat, creates a velvety sauce)
• 1 tsp Dijon Mustard (smooth Dijon, adds subtle tang)
• ¼ tsp Black Pepper (freshly ground)
• ¼ tsp Garlic Powder
• ¼ tsp Smoked Paprika

Instructions

1. Boil the Pasta

   Fill a large pot with water, add 1 tbsp kosher salt, bring to a rolling boil, then add the Kavat pasta noodles. Cook until al dente, about 8‑10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: 100°C

2. Drain and Set Aside

   Drain the cooked noodles in a colander and rinse briefly with warm water to stop cooking. Return noodles to the pot and set aside.

   Time: PT2M

3. Grate the Cheeses

   While the pasta cooks, grate the sharp cheddar and Parmesan using the box grater. Separate into two bowls: one for the sauce, one for topping.

   Time: PT5M

4. Make the Roux

   In a saucepan melt 3 tbsp unsalted butter over medium heat. Sprinkle in half of the salt, pepper, garlic powder, and smoked paprika, then whisk for 30 seconds. Add 3 tbsp flour and whisk continuously for 1‑2 minutes until the mixture turns a light golden color.

   Time: PT4M

   Temperature: Medium

5. Add Evaporated Milk

   Slowly pour 1 cup evaporated milk into the roux while whisking constantly. Continue whisking until the mixture is smooth and begins to thicken, about 2 minutes.

   Time: PT3M

   Temperature: Medium

6. Incorporate Heavy Cream

   Gradually add 1 cup heavy cream, whisking after each addition. Bring the sauce to a gentle simmer for 2‑3 minutes, allowing it to thicken further.

   Time: PT4M

   Temperature: Medium

7. Season and Add Mustard

   Stir in 1 tsp Dijon mustard and the remaining half of the seasonings (salt, pepper, garlic powder, smoked paprika). Taste and adjust seasoning if needed.

   Time: PT2M

8. Melt Half the Cheese

   Add ½ of the grated cheddar (about 4 oz) to the sauce, stirring until fully melted and smooth.

   Time: PT2M

9. Combine Pasta and Sauce

   Fold half of the cooked noodles into the cheese sauce, mixing until evenly coated.

   Time: PT2M

10. Layer and Top

    Transfer half of the noodle‑and‑sauce mixture into a 9‑inch baking dish. Sprinkle the remaining noodles over it, then top with the rest of the cheddar and all of the Parmesan.

    Time: PT3M

11. Bake (Optional)

    Place the dish in a pre‑heated oven at 350°F (177°C) for 12‑15 minutes, until the top is golden and bubbling.

    Time: PT15M

    Temperature: 350°F

12. Serve

    Remove from oven, let rest 5 minutes, then serve hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

45g

Fat

38g

Fiber

2g

Ingredient Substitutions

• Instead of Kavat Pasta Noodles: elbow macaroni, cavatappi, shells
• Instead of Kosher Salt: table salt
• Instead of Sharp Cheddar Cheese: colby jack, gruyère
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Evaporated Milk: whole milk
• Instead of Heavy Cream: half‑and‑half
• Instead of Dijon Mustard: whole grain mustard
• Instead of Black Pepper: white pepper
• Instead of Garlic Powder: fresh minced garlic (½ tsp)
• Instead of Smoked Paprika: regular paprika

Equipment Needed

• Large Pot
• Colander
• Saucepan
• Whisk
• Wooden Spoon
• Box Grater
• Measuring Cups and Spoons
• Baking Dish (9‑inch) (optional)

Critical Steps — Do Not Skip

• Salting the boiling water heavily to season the pasta.
• Creating a smooth roux without burning the flour.
• Adding evaporated milk and heavy cream slowly while whisking to avoid lumps.
• Melting cheese gradually to keep the sauce velvety.

Chef Tips from the Video

• Use a sharp cheddar for maximum flavor; a blend of cheddar and Gruyère adds depth.
• A pinch of ground nutmeg in the sauce adds a subtle holiday warmth.
• For a crunchy topping, sprinkle a thin layer of panko breadcrumbs mixed with melted butter before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed.

Freezer: Not recommended; the cheese may separate and become grainy after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Prepare the cheese sauce up to step 8, let it cool, then refrigerate for up to 24 hours. Reheat gently before mixing with pasta.
• Cook the pasta al dente, toss with a little butter, and refrigerate; combine with sauce when ready to serve.

Frequently Asked Questions