Introduction

Tini’s Macaroni and Cheese is a rich, creamy, and cheesy baked dish that’s perfect for family dinners or special occasions. Combining a blend of sharp cheddar, colby jack, and mozzarella cheeses with a smooth homemade sauce, this recipe offers comforting flavors with a deliciously golden crust.

A close-up shot of a creamy baked macaroni and cheese being lifted from a white baking dish with a wooden spatula. The dish has three visible layers: the bottom layer is soft cooked pasta in light beige, the middle layer is thick, creamy cheese sauce in pale yellow with a smooth texture, and the top layer is golden melted cheese, bubbling with some browned spots, stretching in long strings as the scoop is lifted. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz box cavatappi pasta (elbow macaroni works well too)
16 oz colby jack cheese (two 8-ounce blocks)
8 oz shredded mozzarella cheese (use firm block mozzarella, not soft)
8 oz sharp cheddar cheese
Seasoning mixture: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon pepper (combine in a small bowl)
3 tablespoons salted butter, plus more for greasing the baking dish
3 tablespoons flour
1 (12 oz) can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish with butter.
Step 2: Grate all the cheeses and mix them together, then divide the cheese mixture in half. You can store the grated cheese in zip-top bags in the fridge ahead of time.
Step 3: Cook the pasta in salted water until just al dente, then drain and set aside.
Step 4: While the pasta cooks, prepare the cheese sauce. In a large skillet over medium-low heat, melt the butter and stir in half of the seasoning mixture.
Step 5: Whisk in the flour and cook for 1-2 minutes until lightly bubbling to make a roux.
Step 6: Gradually add the evaporated milk, heavy cream, the remaining seasoning mixture, and Dijon mustard, whisking constantly until the sauce is smooth and begins to thicken with a low boil.
Step 7: Add half of the mixed cheeses in portions to the sauce, stirring continuously until completely melted and incorporated.
Step 8: Fold the drained pasta into the cheese sauce, coating it evenly.
Step 9: Spread half of the mac and cheese into the prepared casserole dish, then sprinkle half of the remaining cheese over it.
Step 10: Add the remaining macaroni and cheese on top, followed by the rest of the cheese to create a cheesy crust.
Step 11: Bake in the preheated oven for 30 minutes. For a bubbly, golden top, broil for 3-4 minutes at the end if desired.

Tips & Variations

If you don’t have Dijon mustard, substitute with 1 teaspoon of mustard powder for similar flavor.
To prep ahead, assemble the dish without baking, cover tightly, and refrigerate for up to two days. Bring to room temperature before baking and add extra bake time as needed.
Use a combination of your favorite cheeses for different flavor profiles or add a crunchy breadcrumb topping for texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, covering with foil to prevent drying out. You can also microwave individual servings, stirring halfway through for even heating.

How to Serve

A close-up view showing a large scoop of creamy macaroni and cheese being lifted from a white baking dish, the dish filled with three layers: the bottom layer of small elbow macaroni in a smooth white cheese sauce, the middle layer of gooey melted cheese stretching in long strands as the scoop rises, and the top layer of melted golden yellow cheddar cheese that is bubbly and slightly browned. The background is a white marbled texture, and a woman's hand is holding the wooden spoon lifting the pasta. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, while the recipe calls for cavatappi or elbow macaroni, you can use other shapes like shells, rotini, or penne depending on what you have on hand. Just adjust the cooking time to the pasta package instructions.

Can I make this recipe dairy-free or lower fat?

This recipe relies heavily on dairy for its creamy texture and flavor. For a lighter version, you might try substituting half-and-half for heavy cream and using reduced-fat cheeses, but the sauce may be less rich. For dairy-free, consider using plant-based milk and cheese alternatives, though the flavor and texture will vary.