Tini's Macaroni and Cheese
A creamy, cheesy dish that combines three different cheeses and unique seasoning, perfect for family gatherings and cozy nights in.
Ingredients
Pasta and Dairy
- 16 oz cavatappi pasta Can substitute with other pasta shapes.
- 16 oz colby jack cheese Grated.
- 8 oz mozzarella cheese Grated.
- 8 oz sharp cheddar cheese Grated.
- 1 can (12 oz) evaporated milk Used for creaminess.
- 2 cups heavy cream Adjust for extra creaminess.
Seasonings and Other
- 1 teaspoon smoked paprika Adds a smoky flavor.
- 1 teaspoon garlic powder Enhances seasoning.
- 3 tablespoons salted butter To melt for the sauce.
- 1 tablespoon dijon mustard For added flavor.
Instructions
Preparation
- Preheat your oven to 375°F and grease a 9x13 casserole dish.
- Grate all the cheeses and mix them in a bowl, reserving half for layering.
- Cook the cavatappi pasta in salted boiling water until al dente, then drain.
Making the Cheese Sauce
- In a skillet over medium-low heat, melt the butter and add half the seasoning.
- Whisk in the flour and cook for about 1-2 minutes until bubbling.
- Gradually add the evaporated milk and heavy cream while whisking until smooth; bring to a low boil.
- Stir in half of the mixed cheeses until melted, then mix in the cooked pasta.
Assembling and Baking
- Layer half of the macaroni mixture in the casserole dish and sprinkle with half of the remaining cheese.
- Add the rest of the macaroni mixture on top and finish with the leftover cheese.
- Bake for about 30 minutes, broiling for an additional 3-4 minutes if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days. Can be reheated in the microwave or oven. For extra creaminess, adjust heavy cream. Variations include adding cooked bacon or vegetables.