Tini's Mac and Cheese

Ingredients

• 1 pound cavatappi pasta (short corkscrew shape holds sauce well)
• 1 pound sharp cheddar cheese (grated fresh for best melt and flavor)
• 0.5 pound Colby Jack cheese (adds buttery meltiness)
• 1 pound mozzarella cheese (provides stretch and a gooey pull)
• 3 tablespoons unsalted butter (for the roux)
• 3 tablespoons all‑purpose flour (creates the roux)
• 1 teaspoon smoked paprika (adds a subtle smoky depth)
• 1 teaspoon garlic powder
• 0.5 teaspoon salt (adjust to taste; sauce is already salty from cheese)
• 0.5 teaspoon black pepper (freshly cracked for best flavor)
• 1 can evaporated milk (12‑oz (340 ml) can)
• 2 cups heavy cream (adds richness)
• 1 tablespoon Dijon mustard (adds subtle tang)
• 1 tablespoon dried parsley (for garnish)

Instructions

1. Boil the pasta

   Fill a large pot with water, add a generous pinch of salt, bring to a rolling boil, add the cavatappi and cook for 8 minutes (or until al dente). Stir occasionally to prevent sticking, then drain and rinse briefly with warm water.

   Time: PT12M

   Temperature: 100°C

2. Grate the cheeses

   Using a box grater, grate the sharp cheddar, Colby Jack, and mozzarella fresh. Set aside in separate bowls.

   Time: PT10M

3. Prepare seasoning blend

   Combine smoked paprika, garlic powder, half a teaspoon of salt, and half a teaspoon of freshly cracked black pepper in a small bowl.

   Time: PT2M

4. Make the roux

   Melt 3 Tbsp butter in a large skillet over medium heat. Sprinkle 3 Tbsp flour over the melted butter, whisk continuously for about 2 minutes until a smooth paste forms and the raw flour scent disappears.

   Time: PT5M

   Temperature: 180°C

5. Create the cheese sauce base

   Whisk in the can of evaporated milk and the 2 cups heavy cream into the roux. Add the prepared seasoning blend and 1 Tbsp Dijon mustard. Cook, stirring, for 5 minutes until the mixture thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: 180°C

6. Incorporate the cheese

   Reduce heat to low. Add half of the grated cheese mixture, stirring until fully melted and smooth. Reserve the remaining cheese for layering later.

   Time: PT5M

7. Combine pasta and sauce

   Add the drained cavatappi to the skillet, tossing to coat every piece evenly with the cheese sauce.

   Time: PT5M

8. Layer in baking dish

   Transfer half of the pasta‑cheese mixture into the oven‑proof baking dish. Sprinkle a generous handful of the reserved cheese over the layer. Add the remaining pasta mixture and top with the rest of the cheese.

   Time: PT5M

9. Bake and broil

   Place the dish in a pre‑heated oven at 350°F. Bake for 25‑30 minutes until the interior is bubbling and the top is golden. Switch to the broiler for about 2 minutes to achieve a crisp, caramelized cheese crust.

   Time: PT27M

   Temperature: 350°F

10. Garnish and serve

    Remove from oven, let rest 2 minutes, then sprinkle dried parsley over the top. Serve hot and enjoy the stretchy cheese pull.

    Time: PT2M

Nutrition Facts

Calories

393

Protein

15 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of cavatappi pasta: elbow macaroni, penne
• Instead of sharp cheddar cheese: aged cheddar, gruyère
• Instead of Colby Jack cheese: Monterey Jack, Muenster
• Instead of mozzarella cheese: low‑moisture mozzarella, provolone
• Instead of unsalted butter: margarine, olive oil (for a lighter sauce)
• Instead of all‑purpose flour: whole‑wheat flour, gluten‑free flour blend
• Instead of smoked paprika: regular paprika, chipotle powder (use less)
• Instead of garlic powder: fresh minced garlic (1 clove)
• Instead of salt: sea salt, kosher salt
• Instead of black pepper: white pepper, ground cayenne (pinch)
• Instead of evaporated milk: whole milk (increase cream), half‑and‑half
• Instead of heavy cream: half‑and‑half, whole milk (more cheese)
• Instead of Dijon mustard: whole‑grain mustard, yellow mustard (less flavor)
• Instead of dried parsley: fresh parsley, Italian seasoning

Equipment Needed

• large pot
• colander
• box grater (or OXO grater)
• large skillet or saucepan
• whisk
• measuring spoons
• measuring cups
• oven‑proof baking dish (≈½ sheet pan)
• spatula or wooden spoon
• oven (with broiler)

Critical Steps — Do Not Skip

• Cooking pasta al dente (step 1)
• Achieving a smooth, thickened roux‑based sauce (steps 4‑5)
• Fully melting the cheese without scorching (step 6)
• Baking until bubbling and broiling for a crisp top (step 9)

Chef Tips from the Video

• Use a mix of sharp cheddar for flavor, mozzarella for stretch, and Colby Jack for meltiness – this combination creates the perfect cheese pull.
• Grating cheese fresh eliminates anti‑caking agents that can make the sauce grainy.
• For an extra smoky note, add a pinch of liquid smoke to the seasoning blend.

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 in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and bake 10‑15 minutes at 350°F.

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

Make-Ahead Tips

• Prepare the cheese sauce up to step 6, let it cool, then refrigerate for up to 24 hours.
• Assemble the layered casserole, cover tightly, and bake within 12 hours for best texture.