Tini Mac and Cheese
Holiday Baked Macaroni and Cheese
This rich and creamy macaroni and cheese features a blend of three cheeses and a flavorful roux-based sauce. The pasta is coated in a thick, seasoned cheese sauce, then baked to perfection with a golden, bubbly cheese topping.
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🧂 Ingredients
- 1 pound Cavatappi pasta
- Salt(to taste, or as shown (heavily salt pasta water))
- 1 pound Mozzarella cheese(shredded from block)
- 1 pound Colby Jack cheese(shredded from block)
- 8 ounces Sharp Cheddar cheese(shredded from block)
- Black pepper(to taste or as shown (start with 1 tsp for seasoning mix))
- Garlic powder(to taste or as shown (approx. 1 tbsp for seasoning mix))
- Smoked paprika(to taste or as shown (for smoky flavor in seasoning mix))
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 can Evaporated milk(12 ounces)
- 1 tablespoon Dijon mustard(optional)
- 2 cups Heavy cream
👨🍳 Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add 1 pound of cavatappi pasta and cook for 8 minutes, or until al dente. Drain the pasta and set aside.
- 2
While the pasta cooks, shred the mozzarella, Colby Jack, and sharp cheddar cheese. Divide the total shredded cheese into two equal portions; one for the sauce and one for layering/topping.
- 3
In a small container, combine the salt, pepper, garlic powder (approximately 1 tablespoon), and smoked paprika for the seasoning mix. Start with a teaspoon of each and adjust to taste later.
- 4
In a large pan or pot over medium heat, melt 3 tablespoons of butter.
- 5
Add half of the prepared seasoning mix to the melted butter and cook for about 30 seconds to bloom the spices.
- 6
Stir in 3 tablespoons of all-purpose flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly, to ensure there's no raw flour taste.
- 7
Gradually whisk in the entire 12-ounce can of evaporated milk, adding only about a quarter of the can at a time and whisking thoroughly after each addition to remove any flour clumps and create a smooth béchamel sauce. Continue mixing for about 1 minute after all milk is added.
- 8
If using, add 1 tablespoon of Dijon mustard to the sauce and mix well.
- 9
Slowly whisk in 2 cups of heavy cream, adding it in small increments until fully incorporated. Let the sauce cook for about 2 minutes, stirring, until it slightly thickens.
- 10
Reduce the heat to low. Begin adding the first portion of shredded cheese, a handful at a time, whisking constantly until completely melted and smooth before adding more. This slow addition helps prevent the cheese from curdling and keeps the sauce creamy.
- 11
Add the remaining half of the seasoning mix to the cheese sauce and stir until combined.
- 12
Once all the cheese in this portion is melted into the sauce, add the cooked cavatappi pasta and fold it in until every noodle is evenly coated. Taste the mac and cheese and adjust seasonings if necessary.
- 13
Preheat your oven to 350°F (175°C).
- 14
Pour half of the macaroni and cheese mixture into a baking dish.
- 15
Layer with half of the remaining shredded cheese.
- 16
Add the rest of the macaroni and cheese mixture on top, then sprinkle with the remaining shredded cheese.
- 17
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and melted. For a crispier topping, broil for an additional 2 minutes, watching carefully to prevent burning.
- 18
Remove from the oven and serve hot.