Teenies Viral Mac and Cheese

Ingredients

• 1 pound Cavatappi pasta (Cook 2 minutes short of al dente)
• 2 cups Sharp cheddar cheese, shredded (Divided: half for sauce, half for topping)
• 1 cup Mozzarella cheese, shredded (Divided: half for sauce, half for topping)
• 1 cup Colby Jack cheese, shredded (Divided: half for sauce, half for topping)
• 4 tablespoons Unsalted butter
• 4 tablespoons All‑purpose flour
• 1 cup Evaporated milk
• 1 cup Heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt (Divided: 1 tsp for pasta water, 1 tsp for sauce)
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Paprika
• 1/4 teaspoon Black pepper

Instructions

1. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the cavatappi and cook 2 minutes less than the package’s al‑dente time, stirring occasionally.

   Time: PT18M

   Temperature: 212°F

2. Make the Roux

   In a saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously for about 4 minutes until the mixture turns a light golden color and the raw flour smell disappears.

   Time: PT6M

3. Create a Smooth Cream Base

   Gradually whisk in the evaporated milk, adding a little at a time and whisking until smooth before adding more. Once the milk is fully incorporated, do the same with the heavy cream, maintaining a smooth consistency.

   Time: PT5M

4. Season and Melt the Cheese

   Stir in half of the salt, garlic powder, paprika, black pepper, and the Dijon mustard. Reduce heat to low. Add half of the shredded cheese mixture (cheddar, mozzarella, Colby‑Jack) a handful at a time, stirring until each addition is fully melted before adding the next. Reserve the remaining cheese for topping.

   Time: PT5M

5. Combine Pasta and Sauce

   Drain the pasta and return it to the pot. Pour the cheese sauce over the pasta and toss gently until every curl is coated.

   Time: PT3M

6. Layer in Baking Dish

   Spread half of the sauced pasta in a greased 9x13‑inch baking dish. Sprinkle half of the reserved shredded cheese over the top. Repeat with the remaining pasta and finish with the remaining cheese.

   Time: PT5M

7. Bake

   Place the dish in a pre‑heated oven at 350°F and bake for 30 minutes, or until the sauce is bubbling and the cheese on top is melted.

   Time: PT30M

   Temperature: 350°F

8. Broil for a Golden Top

   Switch the oven to broil and cook for 3 minutes, watching closely, until the cheese turns golden‑brown and bubbly.

   Time: PT3M

   Temperature: Broil

9. Rest and Serve

   Remove the dish from the oven and let it rest for 10 minutes before serving. This allows the sauce to set and makes for cleaner slices.

   Time: PT10M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Cavatappi pasta: fusilli, rotini, penne
• Instead of Sharp cheddar cheese, shredded: extra sharp cheddar
• Instead of Mozzarella cheese, shredded: low‑moisture mozzarella
• Instead of Colby Jack cheese, shredded: Monterey Jack
• Instead of Unsalted butter: margarine
• Instead of All‑purpose flour: whole‑wheat flour (will change texture)
• Instead of Evaporated milk: whole milk (use a bit more)
• Instead of Heavy cream: half‑and‑half (less richness)
• Instead of Dijon mustard: yellow mustard
• Instead of Garlic powder: fresh minced garlic (use 1 clove)
• Instead of Paprika: smoked paprika

Equipment Needed

• Large pot
• Colander
• KitchenAid food processor with shredding attachment
• Saucepan
• Whisk
• Measuring cups and spoons
• 9x13‑inch baking dish
• Oven (with broiler)

Critical Steps — Do Not Skip

• Cook pasta 2 minutes short of al dente.
• Cook the roux for the full 4 minutes to eliminate raw flour taste.
• Add cheese gradually over low heat to avoid a grainy sauce.

Chef Tips from the Video

• Use a kitchen scale for the cheese to ensure consistent melt.
• A pinch of smoked paprika adds a subtle depth without overwhelming the flavor.
• For extra decadence, fold in a handful of smoked gouda into the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.

Freezer: Can be frozen for up to 2 months. Thaw overnight in the fridge and bake for an additional 15‑20 minutes.

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

Make-Ahead Tips

• Prepare the cheese sauce up to step 4 and refrigerate for up to 24 hours. Reheat gently before mixing with pasta.
• Assemble the layered dish a day ahead, cover tightly, and bake straight from the fridge (add 5‑10 minutes to baking time).