Tini Mac & Cheese Recipe

Ingredients

• 1 pound Cavatappi Pasta (short spiral pasta that holds sauce well)
• 16 ounce Monterey Jack Cheese (shredded)
• 16 ounce Mozzarella Cheese (shredded, low‑moisture)
• 8 ounce Sharp Cheddar Cheese (shredded)
• 0.5 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 3 tablespoon Unsalted Butter (cut into pieces)
• 3 teaspoon All-Purpose Flour
• 12 ounce Evaporated Milk (canned, full‑fat)
• 1 teaspoon Dijon Mustard
• 1 cup Heavy Whipping Cream (cold)

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add the cavatappi pasta and cook for 8 minutes, stirring occasionally, until al dente.

   Time: PT8M

2. Drain Pasta

   Drain the pasta in a colander and set aside.

   Time: PT1M

3. Shred Cheeses

   Shred the Monterey Jack, mozzarella, and sharp cheddar cheeses into a large mixing bowl.

   Time: PT5M

4. Mix Dry Seasonings

   Combine salt, black pepper, garlic powder, and paprika in a small bowl.

   Time: PT1M

5. Melt Butter & Add Half Seasonings

   In a medium saucepan, melt the butter over medium heat. Add half of the dry seasoning blend and stir to combine.

   Time: PT2M

   Temperature: medium heat

6. Make Roux

   Sprinkle the flour over the melted butter, whisk continuously for about 2 minutes until the mixture turns a light golden color.

   Time: PT2M

   Temperature: medium heat

7. Add Evaporated Milk

   Gradually pour in the evaporated milk while whisking. Continue to stir for 5 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: medium heat

8. Stir in Mustard

   Add the Dijon mustard and whisk for 30 seconds until fully incorporated.

   Time: PT0.5M

9. Incorporate Heavy Cream

   Slowly whisk in the heavy whipping cream in three equal additions, allowing each addition to blend before adding the next.

   Time: PT2M

10. Melt First Portion of Cheese

    Add half of the shredded cheese mixture to the sauce, stirring until completely melted and smooth.

    Time: PT3M

11. Combine Pasta and Sauce

    Fold the cooked pasta into the cheese sauce, ensuring every piece is coated.

    Time: PT1M

12. Add Remaining Dry Seasonings

    Stir in the remaining half of the dry seasoning blend.

    Time: PT0.5M

13. Layer in Baking Dish

    Transfer half of the pasta‑cheese mixture to a greased 9×13‑inch baking dish. Sprinkle half of the remaining shredded cheese over it. Add the rest of the pasta mixture, then top with the remaining cheese.

    Time: PT3M

14. Bake

    Place the dish in a pre‑heated oven and bake at 350°F for 25 minutes, or until the top is bubbling and lightly browned.

    Time: PT25M

    Temperature: 350°F

15. Rest

    Remove from the oven and let the mac and cheese rest for 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

610

Protein

20g

Carbohydrates

45g

Fat

35g

Fiber

2g

Ingredient Substitutions

• Instead of Cavatappi Pasta: Elbow macaroni, fusilli
• Instead of Monterey Jack Cheese: Colby cheese
• Instead of Mozzarella Cheese: Provolone
• Instead of Sharp Cheddar Cheese: Aged cheddar
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Paprika: smoked paprika
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Evaporated Milk: whole milk (use 1½ cups)
• Instead of Dijon Mustard: yellow mustard
• Instead of Heavy Whipping Cream: half‑and‑half

Equipment Needed

• Large Pot
• Colander
• Box Grater
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Saucepan (medium)
• Whisk
• 9×13‑inch Baking Dish
• Oven

Critical Steps — Do Not Skip

• Making the roux and cooking the flour to eliminate raw taste.
• Thickening the sauce with evaporated milk without lumps.
• Gradually adding heavy cream to prevent curdling.
• Fully melting the cheese to achieve a smooth sauce.
• Baking until the top is golden but not burnt.

Chef Tips from the Video

• Use a mix of three cheeses for depth of flavor – Monterey Jack for melt, mozzarella for stretch, cheddar for sharpness.
• For a crunchy topping, sprinkle a thin layer of panko breadcrumbs mixed with melted butter before baking.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the dry seasoning blend.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and store for up to 3 days.

Freezer: Wrap tightly with foil and freeze for up to 2 months. Reheat in oven at 350°F until hot.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Assemble the layered casserole, cover tightly, and refrigerate up to 24 hours before baking.
• Freeze the unbaked casserole for up to 1 month; bake from frozen, adding 10 extra minutes.

Frequently Asked Questions