Tini Mac and Cheese
A delightful twist on the classic mac and cheese, featuring a blend of cheeses and spices for a warm, hearty dish.
Ingredients
Pasta
- 1 lb Cavatappi pasta (or elbow macaroni)
Cheese
- 1 lb Mozzarella, shredded
- 1 lb Colby Jack, shredded
- 1/2 lb Sharp cheddar, shredded
Sauce
- 12 oz Evaporated milk (1 Can)
- 2 cups Heavy whipping cream
- 3 tbsp Unsalted butter
- 3 tbsp All-purpose flour
Seasonings
- 1 tsp Salt
- 1 tsp White pepper
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tbsp Dijon mustard
Instructions
Preparation
- Cook the pasta in salted water according to package instructions, approximately 7 minutes. Drain and set aside.
- In a heavy-bottomed pan, melt the butter over medium-high heat.
- Add the flour and whisk until it forms a paste.
- Slowly add the evaporated milk while continuing to whisk until the sauce begins to bubble.
- Lower the heat to medium-low and gradually add the heavy whipping cream.
- In a bowl, combine all the shredded cheese and divide in half. Use half for the sauce and keep the other half for topping.
- Add a handful of cheese to the sauce, whisking until it melts completely before adding more. Continue until all the cheese is melted and the sauce is smooth, about 20 minutes.
- Preheat your oven to 375°F (190°C).
- Once the cheese sauce is ready, add salt, garlic, white pepper, paprika, and Dijon mustard.
Assembly
- Mix the cooked pasta into the cheese sauce until all noodles are well-coated.
- In a 9×13 baking dish, layer half of the pasta mixture and top with half of the reserved cheese.
- Add another layer of pasta and top with the remaining cheese.
Baking
- Bake in the preheated oven for about 20 minutes, until the top cheese is melted and slightly browned.
- For a crispy golden top, broil on low for 1-2 minutes, watching closely to avoid burning.
- Let the Tini Mac and Cheese rest for about 10 minutes before serving.
Notes
Serve in bowls or on plates, garnished with fresh herbs if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.