Description
Tini’s Viral Mac and Cheese is a creamy, cheesy, and comforting baked pasta dish featuring a blend of mozzarella, Colby Jack, and sharp cheddar cheeses. This recipe combines a rich homemade cheese sauce with perfectly cooked cavatappi pasta, topped with melted cheese and baked to golden bubbly perfection. Garnished with fresh herbs, it’s a crowd-pleasing dish perfect for family meals or special occasions.
Ingredients
Scale
Pasta
- 1 lb (450 g) cavatappi or elbow macaroni
Cheese Blend
- 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
Cheese 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
- Fresh chives or parsley, chopped (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the cavatappi or elbow macaroni and cook until al dente according to package instructions. Drain the pasta and set aside.
- Prepare Cheese Mixture: In a large bowl, combine the mozzarella, Colby Jack, and sharp cheddar cheeses. Divide this mixture in half; one half will be used in the cheese sauce and the other half for the topping.
- Make the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns slightly golden and fragrant.
- Add Milk and Cream: Gradually whisk in the evaporated milk, ensuring no lumps form, followed by the heavy cream. Bring the mixture to a simmer and cook until it thickens to a creamy consistency.
- Flavor the Sauce: Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper to taste. Mix well to combine all the flavors.
- Incorporate Cheese: Add half of the prepared cheese mixture to the sauce and stir continuously until the cheese has fully melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Pour the cheese sauce over the cooked pasta and gently stir to coat the pasta evenly with the sauce.
- Assemble 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 cheese mixture evenly over the top. Repeat with the remaining pasta and cheese to create two layers.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled mac and cheese for 25 to 30 minutes or until bubbly and heated through. For a golden, crispy top, optionally broil for 2 to 3 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven and allow the dish to rest for a few minutes. Garnish with freshly chopped chives or parsley if desired, and serve warm.
Notes
- Use freshly shredded cheese for a smoother melt and better texture compared to pre-shredded cheese.
- Do not overcook the pasta; al dente pasta will prevent the mac and cheese from becoming mushy after baking.
- Feel free to swap cheeses based on preference, but keep a good meltable cheese base like mozzarella.
- Adding Dijon mustard balances the richness and adds depth to the cheese sauce.
- Broiling the top at the end is optional but adds a delicious golden crust.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
