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Tini’s Macaroni and Cheese Recipe

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★★★★★

4.8 from 53 reviews

Tini’s Macaroni and Cheese is a rich, creamy, and cheesy baked pasta dish featuring a blend of colby jack, mozzarella, and sharp cheddar cheeses with a flavorful seasoning mix. The pasta is coated in a velvety cheese sauce made from evaporated milk, heavy cream, and a butter-flour roux, then baked to bubbly perfection with a crispy golden top. Perfect for comforting weeknight dinners or gatherings.

Ingredients

Scale

Pasta

  • 16 oz box cavatappi pasta (or elbow macaroni)

Cheese Mixture

  • 16 oz colby jack cheese (two 8-ounce blocks)
  • 8 oz mozzarella cheese, shredded (use hard block, not soft mozzarella)
  • 8 oz sharp cheddar cheese

Seasoning Mixture

  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Cheese Sauce

  • 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

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish with butter to prevent sticking.
  2. Grate Cheeses and Prepare Seasonings: Grate all the cheeses and mix them together, then divide into two equal parts. Combine smoked paprika, garlic powder, salt, and pepper in a small bowl to create the seasoning mixture.
  3. Cook Pasta: Boil the pasta until al dente according to the package instructions. Drain and set aside while preparing the cheese sauce.
  4. Make Cheese Sauce – Melt Butter and Add Seasoning: In a large skillet over medium-low heat, melt 3 tablespoons of butter. Stir in half of the seasoning mixture to infuse the butter.
  5. Create Roux: Whisk in the flour and cook it for 1-2 minutes until it bubbles lightly, ensuring the raw flour taste is eliminated and the mixture thickens slightly.
  6. Add Liquids and Remaining Seasonings: Slowly pour in the evaporated milk and heavy cream while whisking continuously to keep the sauce smooth. Add the remaining half of the seasoning mixture and Dijon mustard, then bring the mixture to a low boil to thicken.
  7. Incorporate Cheese: Add half of the grated cheese in portions to the sauce, stirring constantly with a spatula until fully melted and smooth.
  8. Combine Pasta and Cheese Sauce: Fold the cooked pasta into the creamy cheese sauce, coating it evenly.
  9. Layer in Baking Dish: Spread half the macaroni mixture into the greased casserole dish. Sprinkle half of the remaining cheese over the pasta. Pour the remaining macaroni on top and cover with the rest of the cheese.
  10. Bake: Bake in the preheated oven for 30 minutes until bubbly and heated through.
  11. Optional Broil: For a golden, crispy top, broil for 3-4 minutes watching carefully to avoid burning.

Notes

  • 1 teaspoon of mustard powder can substitute the Dijon mustard if preferred.
  • To make ahead: Prepare the dish up to the baking step, cool completely, cover tightly with plastic wrap, and refrigerate for up to two days.
  • Before baking from refrigerated, allow to sit at room temperature for 45 minutes to remove chill. Bake with an added 15 minutes if needed. If browning too quickly, tent with foil and remove for final broil of 5 minutes.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.

Keywords: macaroni and cheese, baked mac and cheese, cheesy pasta, comfort food, homemade mac and cheese

Find it online: https://cookwithlea.com/tinis-macaroni-and-cheese-recipe/