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