I know what you’re going to say: “But Emmy, you don’t like Mac and Cheese!’ True, but this recipe has gained so much traction online, I felt compelled to try it. Hailed for its over-the-top cheesy goodness, you’re going to need some serious cheese — a couple of pounds — to make this.
Now to back up, I have had one Mac and Cheese that I enjoyed. That was at Pike Place Market in Seattle. Billed as the “World’s Best’ Mac & Cheese, it had a nice creaminess inside a crispy baked top. Tini’s Mac & Cheese is similar, though we will be using a cavatappi pasta (corkscrew) rather than the traditional penne pasta.
In addition to lots and lots of cheese, this recipe calls for smoked paprika, garlic powder, freshly cracked black pepper, Dijon mustard, and salt. So it shouldn’t be bland!
Okay, let’s get cooking. Here’s what you’ll need:
Tini’s Mac & Cheese
Equipment
- 1 Large pot For boiling the pasta
- 1 Colander To drain the cooked pasta
- 1 whisk To mix flour and butter and the ensure that the sauce is smooth.
- 1 Wooden spoon or spatula For stirrinbg the sauce and pasta.
- 1 Set measuring cups and sppons
- 1 Cheese grater
- 1 Baking dish
Ingredients
- 8 ounces cavatappi pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 can evaporated milk 12 ounces
- 2 cups heavy cream
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper, freshly cracked
- 1 tablespoon Dijon mustard
- 8 ounces sharp cheddar cheese grated
- 8 ounces Colby Jack cheese grated
- 8 ounces mozzarella cheese grated
- ¼ cup dried parsley for garnish optional
Instructions
Boil the Pasta:
- In a large pot, bring salted water to a boil.
- Add 8 ounces of cavatappi pasta and cook for about 8 minutes or until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking.
Prepare the Cheese:
- While the pasta is cooking, grate 2.5 pounds of cheese: 8 ounces each of sharp cheddar, Colby Jack, and mozzarella. Set aside.
Make the Roux:
- In a large skillet over medium heat, melt 3 tablespoons of butter.
- Once melted, add 3 tablespoons of flour. Stir to form a paste (roux), cooking for about 2 minutes.
Create the Cheese Sauce:
- Whisk in the evaporated milk and heavy cream gradually to avoid lumps. Keep stirring while the mixture thickens (about 5 minutes).
- Add in the seasoning: 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Don’t forget the tablespoon of Dijon mustard for added flavor!
Incorporate the Cheese:
- Gradually add half of the grated cheese mixture into the sauce, whisking continuously until fully melted and incorporated.
Combine Pasta and Sauce:
- -Add the drained pasta to the cheese sauce, stirring well to ensure every piece is coated with the creamy goodness.
Layer and Bake:
- In an oven-proof pan, layer half of the mac and cheese, sprinkle with some grated cheese, and top with the remaining pasta mixture. Finish with the rest of the cheese on top.
- Preheat your oven to 350°F and bake for 25-30 minutes until heated through. For a golden, bubbly top, broil for an additional 2 minutes.
Garnish and Serve:
- Remove from oven, let cool slightly, and garnish with dried parsley for a pop of color. Serve hot and enjoy!