Tini’s Macaroni and Cheese Recipe

Introduction

Tini’s Macaroni and Cheese is a creamy, cheesy comfort food classic with a flavorful twist. This recipe combines a blend of three cheeses and a rich, seasoned sauce to create a dish that’s perfect for family dinners or special occasions.

Ingredients

• 16 oz cavatappi pasta
• 16 oz colby jack cheese, shredded
• 8 oz mozzarella cheese, shredded
• 8 oz sharp cheddar cheese, shredded
• 3 tablespoons salted butter
• 3 tablespoons flour
• 1 can (12 oz) evaporated milk
• 2 cups heavy cream
• Seasonings: smoked paprika, garlic powder, salt, pepper, Dijon mustard

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Grease a 9×13 casserole dish with butter.
2. Step 2: Cook the cavatappi pasta in boiling water until al dente. Drain and set aside.
3. Step 3: In a large skillet over medium-low heat, melt the butter. Stir in half of the seasoning mix.
4. Step 4: Whisk in the flour and cook until slightly bubbly. Gradually add evaporated milk and heavy cream while whisking continuously.
5. Step 5: Bring the mixture to a low boil and add the remaining seasonings along with Dijon mustard.
6. Step 6: Gradually stir in half of the mixed cheeses until fully melted.
7. Step 7: Fold the drained pasta into the cheese sauce until well-coated.
8. Step 8: Layer half of the macaroni mixture in the greased casserole dish, top with half of the remaining cheese, then layer again with the rest of the macaroni and the final cheese on top.
9. Step 9: Bake for about 30 minutes; broil for an additional 3-4 minutes for a bubbly golden finish.

Tips & Variations

• Use freshly shredded cheese for better melting and flavor compared to pre-shredded.
• Try adding a pinch of cayenne pepper for a subtle spicy kick.
• Swap cavatappi for elbow macaroni or shells if needed.
• For a crunchy topping, sprinkle breadcrumbs mixed with melted butter before baking.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals stirring between. Adding a splash of milk when reheating helps maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mac and cheese ahead of time?

Yes, you can assemble it a day in advance and keep it covered in the fridge. Bake it just before serving to maintain the fresh cheese sauce texture.

What can I use instead of evaporated milk?

If you don’t have evaporated milk, you can substitute with an equal amount of regular milk or half-and-half, though the sauce may be slightly less rich.

Tini’s Macaroni and Cheese Recipe

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★★★★★

4.6 from 69 reviews

Tini’s Macaroni and Cheese is a rich and creamy baked pasta dish featuring a blend of colby jack, mozzarella, and sharp cheddar cheeses. Cooked al dente cavatappi pasta is enveloped in a savory cheese sauce infused with smoked paprika, garlic powder, dijon mustard, and other seasonings, then baked to bubbly, golden perfection.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 16 oz cavatappi pasta

Cheese

• 16 oz colby jack cheese, shredded
• 8 oz mozzarella cheese, shredded
• 8 oz sharp cheddar cheese, shredded

Sauce

• 3 tablespoons salted butter
• 3 tablespoons flour
• 1 can (12 oz) evaporated milk
• 2 cups heavy cream

Seasonings

• Smoked paprika, to taste
• Garlic powder, to taste
• Salt, to taste
• Black pepper, to taste
• Dijon mustard, 1-2 teaspoons

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish generously with butter to prevent sticking.
2. Cook Pasta: Boil the cavatappi pasta in salted water until al dente, then drain thoroughly and set aside.
3. Melt Butter and Season: In a large skillet over medium-low heat, melt the butter and stir in half of the seasoning mixture (smoked paprika, garlic powder, salt, and pepper) to infuse flavor.
4. Create Roux and Add Liquids: Whisk in the flour, cooking until slightly bubbly to form a roux. Gradually whisk in the evaporated milk and heavy cream, ensuring the mixture stays smooth.
5. Simmer and Add Seasonings: Bring the sauce to a low boil, then add the remaining seasonings and dijon mustard, stirring to combine thoroughly.
6. Add Cheese: Gradually add half of the shredded cheese blend to the sauce, stirring until fully melted and smooth.
7. Combine Pasta and Cheese Sauce: Fold the drained pasta into the cheese sauce, coating all the cavatappi evenly.
8. Layer in Casserole: Pour half of the cheesy pasta mixture into the greased casserole dish, sprinkle with half of the remaining shredded cheese, then layer with the remaining pasta and top with the last of the cheese.
9. Bake and Broil: Bake uncovered for about 30 minutes until bubbly and heated through. For a golden, bubbly finish, broil on high for 3 to 4 minutes watching carefully to avoid burning.

Notes

• Use freshly shredded cheese for better melting and flavor compared to pre-shredded cheese.
• Adjust seasoning quantities according to taste preference—start with smaller amounts and add more as needed.
• Allow the macaroni and cheese to cool slightly after baking as it will thicken and set, making serving easier.
• For extra richness, substitute some of the heavy cream with whole milk if desired.
• Leftovers reheat well in the oven or microwave; add a splash of milk to loosen the sauce if it thickens too much upon cooling.

Keywords: macaroni and cheese, baked mac and cheese, creamy pasta, cheesy casserole, comfort food