Tini's Ultimate Mac and Cheese (Print Version)
# Ingredients:
→ Pasta and Dairy
01 -
1 pound corkscrew or cavatappi pasta
02 -
1 pound mozzarella cheese
03 -
1 pound colby jack cheese
04 -
1/2 pound sharp cheddar cheese
05 -
12 ounces evaporated milk (about 1 can)
06 -
2 cups heavy cream
07 -
3 tablespoons unsalted butter
→ Seasonings and Others
08 -
3 tablespoons all-purpose flour
09 -
1 tablespoon Dijon mustard
10 -
1/2 teaspoon smoked paprika
11 -
1/2 teaspoon garlic powder
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1/4 teaspoon salt
13 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Preheat your oven to 350°F. Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions, then drain well.
02 -
While waiting for the water to boil, grate all cheeses using the coarse side of a box grater. Mix them together in a large bowl, then divide into two equal portions and set aside.
03 -
In a small bowl, combine the salt, pepper, garlic powder, and smoked paprika. Set aside.
04 -
Melt butter in a large pan over medium heat. Add half the seasoning mix and stir. Add flour and cook until bubbly and well combined, stirring constantly.
05 -
Gradually whisk in evaporated milk until smooth, then add heavy cream. Stir in Dijon mustard and remaining seasonings. Let simmer until thickened, whisking occasionally.
06 -
Reduce heat to low and gradually melt in half of the cheese mixture, adding it handful by handful. Ensure each addition is fully melted before adding more.
07 -
Stir in the drained pasta, ensuring every noodle is coated in the cheesy sauce.
08 -
Layer half the mac and cheese in a casserole dish, top with half the remaining cheese, add remaining mac and cheese, and finish with the last of the cheese. Bake for 25-30 minutes until bubbly. Broil for 2 minutes for a crispy top.
# Notes:
01 -
This recipe can serve about 10 people as a side dish or 5-6 as a main course
02 -
Let the dish rest briefly after baking to avoid burning yourself