Description

Tini’s Viral Mac and Cheese is a rich and creamy baked pasta dish featuring a blend of mozzarella, Colby Jack, and sharp cheddar cheeses. Perfectly cooked cavatappi or elbow macaroni is coated in a velvety cheese sauce made with evaporated milk, heavy cream, and aromatic spices, then baked to bubbly perfection with a golden cheese crust. This crowd-pleasing comfort food is ideal for family dinners or special occasions.

Ingredients

Scale

Pasta

1 lb (450 g) cavatappi or elbow macaroni

Cheese

1 lb (450 g) mozzarella cheese, freshly shredded
1 lb (450 g) Colby Jack cheese, freshly shredded
½ lb (225 g) sharp cheddar cheese, freshly shredded

Sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
1 (12 oz) can evaporated milk
2 cups heavy cream
1 tbsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
Salt and freshly ground black pepper, to taste

Garnish (optional)

Fresh chives or parsley, chopped

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Instructions

Cook pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain well and set aside.
Prepare cheese mixture: In a large bowl, combine the mozzarella, Colby Jack, and sharp cheddar cheeses. Divide the mixture evenly into two portions—one for the sauce and one for topping.
Make roux: Melt the unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until lightly bubbling and fragrant, creating a roux.
Add dairy: Gradually whisk in the evaporated milk, followed by the heavy cream, stirring constantly to prevent lumps. Continue simmering until the sauce thickens and coats the back of a spoon.
Season sauce: Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper to taste. Mix well to distribute the flavors evenly.
Add cheese to sauce: Incorporate half of the shredded cheese mixture into the sauce, stirring until the cheese melts completely and the sauce is smooth and creamy.
Combine pasta and cheese sauce: Pour the cheese sauce over the cooked pasta, stirring gently until the pasta is fully coated in the cheese sauce.
Layer in baking dish: Grease a 9×13-inch baking dish. Layer half of the cheesy pasta mixture in the dish, then sprinkle half of the remaining shredded cheese on top. Repeat the layering with the remaining pasta mixture and cheese.
Bake: Preheat the oven to 350°F (175°C). Bake the assembled macaroni and cheese for 25-30 minutes, until the cheese is bubbly and melting. For a golden crust, optionally broil for 2-3 minutes at the end of baking.
Rest and garnish: Allow the mac and cheese to rest for a few minutes before serving. Garnish with freshly chopped chives or parsley if desired, and serve warm.

Notes

Use freshly shredded cheese rather than pre-shredded for better melting quality.
Adjust seasoning and spices to taste, especially salt and smoked paprika.
You can substitute cavatappi with elbow macaroni or other short pasta shapes.
For a crispier top, broil the mac and cheese for a few minutes but watch carefully to avoid burning.
Leftovers can be refrigerated and reheated; add a splash of milk to restore creaminess when reheating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American