tini's mac and cheese 🧀

Ingredients

• 8 oz Elbow Macaroni Noodles (Cook 8 minutes, then drain immediately to avoid mushiness)
• 2 cups Cheddar Cheese (Hand shredded for best melt)
• 1 cup Mozzarella Cheese (Hand shredded)
• 2 tablespoons Unsalted Butter (Half of the seasoning mixture is added to the butter)
• 2 tablespoons All-Purpose Flour (Mix with butter to form a roux)
• 1 cup Evaporated Milk (Added after the roux is cooked a little)
• 1 tablespoon Dijon Mustard (Adds subtle tang, barely noticeable in the final sauce)
• 1 cup Heavy Cream (Add slowly to prevent curdling; keep heat low)
• 1 tablespoon Salt (Half added with butter, half added later)
• 1 tablespoon Black Pepper (Half added with butter, half added later)
• 1 tablespoon Paprika (Half added with butter, half added later)
• 1 tablespoon Garlic Powder (Half added with butter, half added later)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni and cook for exactly 8 minutes. Drain immediately in a colander; overcooking will make the noodles mushy.

   Time: PT8M

   Temperature: 212°F

2. Prepare the Cheese

   While the pasta cooks, hand‑shred the cheddar and mozzarella cheeses onto a large plate. Set aside.

   Time: PT5M

3. Make the Roux

   In a saucepan melt 2 Tbsp butter over medium heat. Add half of each seasoning (1 Tbsp total of salt, pepper, paprika, garlic powder). Sprinkle the flour over the butter and whisk quickly to form a smooth paste. Cook for about 2 minutes, stirring constantly, until the mixture is lightly golden but not browned.

   Time: PT2M

   Temperature: 350°F

4. Add Liquids

   Slowly whisk in 1 cup evaporated milk, then stir in 1 Tbsp Dijon mustard. Reduce heat to low and gradually pour in 1 cup heavy cream, whisking continuously. Add the remaining seasonings (the other 1 Tbsp each of salt, pepper, paprika, garlic powder). Cook for 3 minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: Low

5. Melt the Cheese

   Reduce the heat to the lowest setting. Add 2 cups shredded cheddar and 1 cup mozzarella to the sauce, stirring constantly until fully melted and smooth. The sauce should stay glossy and not separate.

   Time: PT5M

   Temperature: Low

6. Combine Pasta and Sauce

   Add the drained macaroni to the cheese sauce, tossing to coat evenly. Transfer the mixture to a greased 9×13‑inch baking dish. Sprinkle the remaining 1 cup shredded cheddar on top for a golden crust.

   Time: PT5M

7. Bake

   Preheat the oven to 375°F. Bake the dish for 20 minutes, or until the sauce is bubbling around the edges.

   Time: PT20M

   Temperature: 375°F

8. Broil for Crust

   Switch the oven to broil. Broil for 2–3 minutes, watching closely, until the top cheese forms a deep golden‑brown crust.

   Time: PT3M

   Temperature: Broil

9. Rest and Serve

   Remove from oven, let rest for 5 minutes before serving. This allows the sauce to set and makes serving easier.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

55g

Fat

32g

Fiber

2g