Tini's Mac and Cheese
Three kinds of freshly shredded cheese, a silky roux-based sauce, cavatappi pasta, and a golden, bubbly baked top make this one of the most indulgent and crowd-pleasing mac and cheese recipes ever to grace a casserole dish.
Equipment
- Large pot for boiling pasta
- Large heavy-bottomed saucepan or enameled cast iron pot - For the cheese sauce
- 9x13-inch baking dish
- Box grater or rotary cheese grater
- Large mixing bowl
- Whisk
- Wooden spoon or silicone spatula
- Colander
- Measuring cups and spoons
Ingredients
- 1 lb cavatappi pasta - 450g, or any corkscrew or small tubular pasta
- 1 lb mozzarella cheese - 450g, block, shredded from the block
- 1 lb Colby Jack cheese - 450g, block, shredded from the block
- 8 oz sharp cheddar cheese - 225g, block, shredded from the block
- 3 tablespoons unsalted butter - 42g
- 3 tablespoons all-purpose flour - 24g
- 1 can evaporated milk - 12 oz / 354ml
- 2 cups heavy whipping cream - 480ml
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt - plus more for pasta water
- cooking spray or butter - for greasing the baking dish
- fresh chives - for garnish (optional)
Instructions
- Shred all cheeses from the block using a box grater or food processor, toss together in a large bowl, and divide into two equal portions.
- Boil salted water and cook cavatappi to al dente according to package directions. Drain well and set aside without rinsing.
- Preheat oven to 350°F (175°C) and generously grease a 9x13-inch baking dish with butter or cooking spray.
- Melt butter in a large heavy-bottomed saucepan over medium heat. Add half the seasonings (paprika, garlic powder, pepper, salt) and bloom for 30 seconds. Whisk in flour and cook for 2-3 minutes until slightly golden.
- Slowly pour in evaporated milk while whisking constantly until smooth and thickened, about 2-3 minutes. Whisk in Dijon mustard, then reduce heat to medium-low and slowly add heavy cream and remaining seasonings. Warm through for 1-2 minutes.
- Reduce heat to low. Add the first half of the cheese blend one handful at a time, stirring until fully melted after each addition, until smooth and velvety.
- Add drained cavatappi to the cheese sauce and stir until every piece is fully coated. Let sit off heat for 1 minute.
- Layer half the pasta mixture into the greased baking dish, sprinkle with half of the reserved cheese, then top with remaining pasta and finish with the rest of the reserved cheese.
- Bake uncovered at 350°F (175°C) for 25-30 minutes until bubbly and golden around the edges. Switch to broil on high and broil for 2-3 minutes until deeply browned and crisp on top. Rest for 5 minutes before serving.
Notes
- Always shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting and create a grainy sauce. Shredding from the block is essential.
- Don't skip cooking the roux: Cook the butter-flour mixture for 2-3 minutes to eliminate any raw flour taste in the finished sauce.
- Add evaporated milk slowly: Pour it in a steady stream while whisking constantly to prevent lumps from forming in the sauce.
- Add cheese gradually over low heat: Adding cheese over high heat can cause it to seize and turn grainy. Keep the heat low and add one handful at a time.
- Cook pasta al dente: The pasta will continue to cook in the oven, so start with a slight firmness to avoid mushy mac and cheese.
- Watch the broiler closely: The cheese can go from golden to burnt in seconds. Never walk away from a dish under the broiler.
- Make ahead option: Assemble through the layering step, cover tightly, and refrigerate for up to 3 days before baking. Add 10 extra minutes to the bake time.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop with a splash of milk or cream for the best texture.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Variation tip: Try swapping 8 oz of mozzarella for smoked gouda, adding crispy bacon, or stirring in pickled jalapeños for a spicy kick.