Description
Tini’s Viral Mac and Cheese is a creamy, cheesy baked pasta dish featuring a blend of mozzarella, Colby Jack, and sharp cheddar cheeses. The sauce is rich and velvety, made with butter, flour, evaporated milk, and heavy cream, seasoned with Dijon mustard, garlic, onion powder, and smoked paprika. This comforting casserole is layered and baked to bubbly perfection, optionally broiled for a golden crust, and garnished with fresh herbs for added brightness.
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
Instructions
- Cook Pasta: Bring salted water to a boil and cook the cavatappi or elbow macaroni until al dente. Drain the pasta and set it aside.
- Prepare Cheese Mixture: In a large bowl, combine the shredded mozzarella, Colby Jack, and sharp cheddar cheeses. Divide this mixture evenly into two portions—one for the cheese sauce and one for topping the casserole.
- Make Roux: Melt the unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which helps thicken the sauce.
- Add Liquids: Gradually whisk in the evaporated milk followed by the heavy cream. Continue to simmer the mixture, stirring frequently until it thickens and becomes smooth.
- Season Sauce: Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper to enhance the flavor of the sauce.
- Add Cheese to Sauce: Incorporate half of the prepared cheese mixture into the sauce, stirring until completely melted and smooth for a rich, cheesy texture.
- Combine Pasta and Sauce: Mix the cheese sauce thoroughly with the cooked pasta, ensuring every piece is well coated with the creamy sauce.
- Assemble Casserole: Grease a 9×13-inch baking dish. Layer half of the pasta and cheese sauce mixture into the dish, then sprinkle half of the remaining cheese over the top. Repeat the layering with the rest of the pasta mixture and the remaining cheese.
- Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 25-30 minutes until bubbly and heated through. For a golden crust, optionally broil for 2-3 minutes at the end of the baking time.
- Serve: Let the mac and cheese rest for a few minutes after baking. Garnish with chopped fresh chives or parsley if desired, then serve warm and enjoy.
Notes
- Ensure pasta is cooked al dente as it will continue to cook when baked.
- Freshly shredding cheese helps it melt better and prevents clumping.
- You can substitute cheeses or adjust quantities to personal taste.
- If you prefer a lighter dish, reduce the heavy cream quantity or use half-and-half.
- Broiling at the end is optional but recommended for a crispy top layer.
- Letting the dish rest before serving helps it set and makes it easier to portion.
