Description
Dive into the creamiest, cheesiest baked mac and cheese recipe ever. Perfect for cozy nights or potlucks!
Ingredients
Scale
- 1 pound mozzarella cheese Get a block from the deli; it’s harder, cheaper, and easier to shred than the softer packaged balls.
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar yellow preferred
- 1 pound cavatappi pasta
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 (12 oz.) can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- fresh chopped parsley for garnish
Instructions
- Shred your cheese: Start by shredding the mozzarella, Colby Jack, and sharp cheddar. Toss them together in a large bowl, then set aside half for topping the dish later. (Pro tip: Shredding by hand not only saves money but guarantees the creamiest melt.)
- Cook your pasta: Bring a large pot of salted water to a boil, then cook the cavatappi until al dente. Don’t overcook it—remember, it’s going into the oven later. Drain and set aside.
- Mix your seasonings: In a small bowl, combine garlic powder, smoked paprika, coarse salt, and black pepper. This mix will add just the right amount of seasoning to the dish.
- Make the roux: Melt butter in a skillet over medium heat. Add half of the seasoning mix and stir. Then, sprinkle in the flour and whisk until bubbly—about 1-2 minutes. This step creates the base for your sauce.
- Build the sauce: Gradually whisk in the evaporated milk, followed by the heavy cream. Keep whisking until the mixture thickens slightly and starts to bubble. Add the remaining seasoning mix and Dijon mustard for a subtle tang.
- Melt the cheese: Stir in half of the shredded cheese mixture, adding it a handful at a time. The sauce should be velvety, thick, and downright irresistible at this point.
- Combine pasta and sauce: Stir the cooked pasta into the cheese sauce, making sure every noodle is coated.
- Layer it up: Spread half the pasta mixture in your baking dish. Sprinkle with a third of the reserved cheese. Add the remaining pasta and top with the rest of the cheese.
- Bake and broil: Pop the dish into a preheated 350°F oven and bake for 25-30 minutes. For that perfect golden-brown crust, broil for an additional 1-2 minutes. Watch it closely so it doesn’t burn!
- Garnish and serve: Sprinkle with fresh chopped parsley for a pop of color and freshness.
Notes
Serving and pairing ideas
Serve Tini’s mac and cheese with a light side salad or roasted veggies to balance the richness. For a dinner party, I love pairing it with barbecue ribs or fried chicken. To garnish, sprinkle with parsley or crispy breadcrumbs for added texture. Serve it straight from the dish—it’s rustic and charming!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch