tini’s homemade mac and cheese 🏼‍

Ingredients

• 0.5 lb Sharp Cheddar Cheese (shredded, sharp flavor)
• 1 lb Colby Jack Cheese (shredded)
• 1 lb Mozzarella Cheese (shredded, whole‑milk for meltiness)
• 1 tsp Smoked Paprika (adds subtle smoky depth)
• 1 tsp Garlic Powder (provides background garlic flavor)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Salt (kosher or sea salt)
• 4 tbsp Unsalted Butter (cut into cubes, softened)
• 3 tbsp All-Purpose Flour (for roux)
• 1 cup Evaporated Milk (full‑fat for richness)
• 2 cup Heavy Cream (adds silkiness)
• 1 tsp Dijon Mustard (secret flavor enhancer)
• 1 lb Extra‑Long Macaroni Noodles (or elbow macaroni if unavailable)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the pasta and sauce.

   Time: PT5M

   Temperature: 375°F

2. Cook Pasta

   Bring a large pot of salted water to a boil. Add the extra‑long macaroni and cook until al‑dente, about 8‑9 minutes. Drain in a colander and set aside.

   Time: PT10M

   Temperature: boiling

3. Make Roux

   In a saucepan melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk constantly for 2 minutes until lightly golden, forming a roux.

   Time: PT3M

   Temperature: medium

4. Create Cream Sauce

   Gradually whisk in the evaporated milk and heavy cream, stirring until smooth. Add the smoked paprika, garlic powder, black pepper, salt, and Dijon mustard. Simmer gently for 4 minutes until the sauce thickens.

   Time: PT4M

   Temperature: medium

5. Incorporate Cheeses

   Reduce heat to low. Stir in half of the shredded sharp cheddar, half of the Colby‑Jack, and half of the mozzarella until fully melted and the sauce is glossy.

   Time: PT5M

   Temperature: low

6. Combine Pasta and Sauce

   Add the drained pasta to the cheese sauce, tossing to coat evenly. Transfer the mixture to a greased 9x13‑inch baking dish.

   Time: PT3M

7. Add Remaining Cheese

   Sprinkle the remaining cheddar, Colby‑Jack, and mozzarella evenly over the top of the pasta.

   Time: PT2M

8. Bake

   Place the dish in the preheated oven and bake for 20 minutes, or until the cheese on top is bubbling and golden brown.

   Time: PT20M

   Temperature: 375°F

9. Rest and Serve

   Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set and makes slicing easier.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

45g

Fat

28g

Fiber

2g

Ingredient Substitutions

• Instead of Sharp Cheddar Cheese: Mild Cheddar, Aged Cheddar
• Instead of Colby Jack Cheese: Monterey Jack, Mild Cheddar
• Instead of Mozzarella Cheese: Provolone, Low‑moisture mozzarella
• Instead of Smoked Paprika: Regular Paprika, Chipotle Powder (use less)
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Black Pepper: White Pepper
• Instead of Salt: Reduced‑sodium salt
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Evaporated Milk: Whole milk (use 1¼ cup)
• Instead of Heavy Cream: Half‑and‑half (use 2 cups)
• Instead of Dijon Mustard: Stone‑ground mustard
• Instead of Extra‑Long Macaroni Noodles: Elbow macaroni, cavatappi

Equipment Needed

• Large Pot
• Colander
• Saucepan
• Whisk
• Baking Dish (9x13 inch)
• Oven
• Cheese Grater
• Measuring Cups and Spoons
• Spatula

Critical Steps — Do Not Skip

• Make roux without burning
• Cook pasta al‑dente
• Melt cheeses gradually
• Bake until golden crust forms

Chef Tips from the Video

• Use freshly grated cheese for best melt and flavor; pre‑shred cheese and keep it chilled until use.
• A pinch of smoked paprika adds depth without overwhelming the cheese.
• For extra crunch, sprinkle a thin layer of panko breadcrumbs mixed with melted butter on top before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Can freeze unbaked casserole for up to 2 months; bake from frozen adding 10‑15 minutes to bake time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese sauce up to step 5 and refrigerate for up to 24 hours; reheat gently before adding pasta.
• Assemble the casserole (steps 6‑7) and keep refrigerated; bake when ready.

Frequently Asked Questions