Tini’s Mac and Cheese

Ingredients

• 1 pound Kabi Tapi Pasta (short pasta shape such as elbow macaroni, uncooked)
• 1 tablespoon Salt (for boiling water)
• 3 tablespoon Unsalted Butter (cut into pieces)
• 1 teaspoon Salt (for sauce seasoning)
• 0.5 teaspoon Black Pepper (ground)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Smoked Paprika
• 3 tablespoon All-Purpose Flour (for roux)
• 1 cup Evaporated Milk (full‑fat, canned)
• 1 tablespoon Dijon Mustard
• 2 cup Heavy Cream (cold)
• 1 pound Mozzarella Cheese (shredded)
• 1 pound Kobe Jack Cheese (shredded, Monterey Jack style)
• 8 ounce Sharp Cheddar Cheese (shredded)

Instructions

1. Cook Pasta

   Bring a large pot of water to a boil, add a generous pinch of salt, then add the Kabi Tapi pasta. Cook for 8 minutes until al dente, stirring occasionally.

   Time: PT10M

   Temperature: 100°C

2. Drain Pasta

   Drain the cooked pasta in a colander and set aside.

   Time: PT2M

3. Melt Butter

   In a saucepan over medium heat, melt the butter.

   Time: PT1M

4. Sauté Half the Seasonings

   Add half of the salt, black pepper, garlic powder, and smoked paprika to the melted butter. Cook for about 30 seconds, stirring constantly.

   Time: PT0.5M

5. Make Roux

   Sprinkle the flour over the butter mixture and whisk continuously for 2 minutes until the flour turns a light golden color and the raw taste disappears.

   Time: PT2M

6. Add Evaporated Milk

   Gradually whisk in the evaporated milk, adding it a little at a time until the mixture is smooth and begins to thicken.

   Time: PT3M

7. Stir in Dijon Mustard

   Add the tablespoon of Dijon mustard and whisk to combine.

   Time: PT0.5M

8. Incorporate Heavy Cream

   Slowly pour in the two cups of heavy cream while whisking continuously until fully incorporated and the sauce is velvety.

   Time: PT4M

9. Add Remaining Seasonings

   Stir in the remaining half of the salt, pepper, garlic powder, and smoked paprika.

   Time: PT1M

10. Melt First Portion of Cheese

    Reduce heat to low and add half of the shredded mozzarella, Kobe Jack, and sharp cheddar. Stir until the cheese is fully melted and the sauce is smooth.

    Time: PT5M

11. Melt Remaining Cheese

    Add the remaining cheese in small batches, stirring after each addition until the sauce is thick, glossy, and all cheese is incorporated.

    Time: PT3M

12. Combine Pasta and Sauce

    Add the drained pasta to the cheese sauce, tossing to coat every piece evenly.

    Time: PT2M

13. Layer in Baking Dish – First Half

    Transfer half of the mac and cheese mixture into a greased 9x13‑inch baking dish and sprinkle half of the reserved cheese on top.

    Time: PT3M

14. Layer in Baking Dish – Second Half

    Add the remaining mac and cheese mixture, then top with the rest of the cheese.

    Time: PT3M

15. Bake

    Place the dish in a pre‑heated oven at 350°F and bake for 25‑30 minutes, or until the top is bubbling and lightly browned. For extra crispness, broil for the last 2 minutes.

    Time: PT30M

    Temperature: 350°F

16. Rest Before Serving

    Remove from the oven and let the mac and cheese rest for 5 minutes to set.

    Time: PT5M

Nutrition Facts

Calories

680

Protein

25g

Carbohydrates

45g

Fat

40g

Fiber

2g