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Tini’s Mac and Cheese

Mozzarella, Cheddar and Colby Jack cheeses are shredded and mixed together in a bowl. Next butter is melted in a saucepan with half of a spice mix. Flour is added with evaporated milk, heavy cream, mustard and the remaining spices. Half of the cheese mix is added to the sauce and stirred until melted before adding cooked pasta. Then the pasta mix and cheese are added to a baking pan in layers. The mac and cheese is finished baking in the oven until the cheese is bubbly and golden brown.
Course Pasta
Prep Time 15 minutes
Cook Time 40 minutes
Servings 12 people

Ingredients

  • 1 lb mozzarella cheese shredded
  • 1 lb Colby jack cheese shredded
  • 8 oz sharp cheddar cheese
  • 1 lb cavatappi pasta
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 3 tbsp butter
  • 3 tbsp AP flour
  • 12 oz can evaporated milk
  • 2 cups heavy cream
  • 1 tbsp Dijon mustard
  • Fresh chopped parsley for garnish

Instructions

  1. Preheat oven to 350 F.
  2. Shred the blocks of cheese into a large mixing bowl, then toss together and transfer half to a separate bowl.
  3. Cook 1 lb pasta in salted water. Drain and set aside.
  4. Combine garlic powder, paprika, salt and black pepper in a small prep bowl and set aside.
  5. Melt the butter in a skillet, then add of the half seasoning mix and stir.
  6. Add flour and whisk and cook for 1 to 2 minutes, the mixture should be bubbling.
  7. Add in the evaporated milk and whisk constantly. Once it begins to thicken and bubble in the middle of the pan, then add heavy cream, the remaining half of the seasoning and Dijon mustard. Whisk until thickened.
  8. Add half of the shredded cheese mixture to the skillet a handful at a time and stir until completely melted and thick.
  9. Add the cooked pasta to the cheese sauce and stir to coat.
  10. Transfer half of the pasta mixture to a 9x13 baking pan and layer with a third of the remaining cheese. Add the rest of the pasta and then finish with the rest of the cheese.
  11. Bake for 25 to 30 minutes, then broil for 1 to 2 minutes to give the mac and cheese a bubbly golden brown top.
  12. Garnish with parsley.