Make Tini’s Mac and Cheese with me

Ingredients

• 3 tablespoons Unsalted Butter (melted in skillet)
• 3 tablespoons All-Purpose Flour (added to butter to form a roux)
• unspecified N/A Condensed Milk (added after roux; amount not stated in video)
• unspecified N/A Heavy Cream (added slowly; amount not stated in video)
• 1.5 pounds Cheddar Cheese (shredded; part of the 3‑lb total cheese blend)
• 1.5 pounds Mozzarella Cheese (shredded; part of the 3‑lb total cheese blend)
• unspecified N/A Squiggly Pasta (Rotini or Fusilli) (enough to coat the sauce; exact amount not given)
• unspecified N/A Salt (season to taste; half of the seasoning was added early)
• unspecified N/A Black Pepper (season to taste)

Instructions

1. Prepare the Cheese

   Grate all cheddar and mozzarella cheese earlier in the day and set aside in a large bowl.

   Time: PT10M

2. Make the Roux

   Melt 3 Tbsp butter in a cast iron skillet over low heat. After 30 seconds, add 3 Tbsp flour and stir continuously for about 1 minute until lightly golden.

   Time: PT1M

   Temperature: low

3. Add Condensed Milk

   Slowly pour the condensed milk into the roux while whisking constantly until fully incorporated.

   Time: PT2M

   Temperature: low

4. Incorporate Heavy Cream

   Gradually whisk in the heavy cream, adding it in a thin stream and stirring until the sauce thickens and becomes smooth.

   Time: PT3M

   Temperature: low

5. Season the Sauce

   Add a pinch of salt and pepper (half of the total seasoning) to the sauce and stir.

   Time: PT30S

6. Add the Cheese

   Gradually fold in the shredded cheese, a handful at a time, allowing each addition to melt before adding more. Continue until most of the cheese is incorporated; the sauce will be very thick.

   Time: PT5M

   Temperature: low

7. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the squiggly pasta and cook until al dente (about 8‑10 minutes). Drain, reserving a cup of pasta water.

   Time: PT10M

   Temperature: boiling

8. Combine Pasta and Sauce

   Transfer the cooked pasta to the cheese sauce, tossing gently to coat. If the mixture is too thick, add a little reserved pasta water.

   Time: PT2M

9. Transfer to Baking Dish

   Pour the cheesy pasta into a greased 9×13‑inch baking dish, spreading evenly.

   Time: PT1M

10. Bake

    Bake in a pre‑heated oven at 350°F for 25 minutes.

    Time: PT25M

    Temperature: 350°F

11. Broil for a Golden Crust

    Switch the oven to broil and cook for an additional 3 minutes, watching closely to avoid burning.

    Time: PT3M

    Temperature: broil

12. Rest and Serve

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

    Time: PT5M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

50 g

Fat

50 g

Fiber

2 g