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–+ servings
Tini’s Mac and Cheese

Tini’s Mac and Cheese: The Creamy Comfort You'll Crave

Tini’s Mac and Cheese is a creamy sensation with a golden topping, perfect for family nights or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesy Sauce
  • 12 ounces mozzarella cheese use block mozzarella for easier shredding
  • 12 ounces Colby Jack cheese can substitute with Pepper Jack for a spicy kick
  • 8 ounces sharp cheddar use yellow cheddar for color contrast
  • 4 tablespoons salted butter unsalted butter works, but add a pinch of salt
  • 1/2 cup all-purpose flour for gluten-free, use cornstarch
  • 12 ounces evaporated milk can substitute with whole milk combined with additional flour for thickening
  • 1 cup heavy cream substitute with half-and-half for a lighter version
  • 1 tablespoon Dijon mustard omit or use yellow mustard if preferred
For the Pasta
  • 16 ounces cavatappi pasta substitute with elbow macaroni if preferred
For the Seasoning
  • 1 teaspoon garlic powder fresh garlic can also be used for stronger flavor
  • 1 teaspoon smoked paprika regular paprika can be used instead for milder taste
  • 1 teaspoon coarse salt adjust amount based on cheese saltiness
  • 1 teaspoon ground black pepper white pepper can be used for a milder taste
For Garnish
  • 1/4 cup fresh chopped parsley adds color and freshness for garnish

Equipment

  • baking dish
  • large saucepan
  • Box grater
  • pot
  • Colander
  • Small Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment to prepare for cooking.
  2. Using a box grater, shred the mozzarella, Colby Jack, and sharp cheddar cheese. Mix half of the shredded cheeses in a bowl and set them aside.
  3. In a large pot, bring salted water to a rolling boil, then add the cavatappi pasta. Cook until al dente, about 8-10 minutes, then drain and set aside.
  4. In a small bowl, combine garlic powder, smoked paprika, coarse salt, and ground black pepper.
  5. In a large saucepan, melt the salted butter over medium heat. Add half of the spice mix and whisk in the all-purpose flour, cooking for 1-2 minutes until golden.
  6. Gradually pour in the evaporated milk, whisking continuously until the mixture thickens, about 2-3 minutes. Add the heavy cream and remaining spice mix.
  7. Reduce the heat to low and stir in the reserved cheese mixture until fully melted and creamy, about 3-5 minutes.
  8. Add the cooked cavatappi pasta to the cheese sauce and stir until well-coated.
  9. Spoon half of the pasta mixture into a greased baking dish, sprinkle half of the reserved cheese, layer the remaining pasta, and top with leftover cheese.
  10. Bake for 25-30 minutes until bubbly and golden. For an extra crispy top, broil for 1-2 minutes.
  11. Let Tini’s Mac and Cheese cool for a few minutes. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUCalcium: 600mgIron: 2mg

Notes

For best results, use high-quality block cheese and cook pasta al dente. Can be made ahead and refrigerated before baking.

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