Baked Macaroni and Cheese

Name: Baked Macaroni and Cheese with Cheddar and Monterey Jack
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb cavatappi pasta; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 2 (12 oz) cans evaporated milk; 2 cups whole milk; 1 lb sharp cheddar cheese, shredded; 1 lb Monterey Jack cheese, shredded; salt, to taste; black pepper, to taste

This baked macaroni and cheese combines sharp cheddar and Monterey Jack cheeses in a creamy sauce, with the convenience of being assembled ahead of time for baking the next day.

🌍American 🏷️Mac and cheese 🏷️Baked mac and cheese 🏷️Pasta 🏷️Cheese Comfort food

🏷️

🏷️Side dish

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tinekeyoungeronTikTok

Total

25 min

Servings

8

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

1 lb cavatappi pasta
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 (12 oz) cans evaporated milk
2 cups whole milk
1 lb sharp cheddar cheese, shredded
1 lb Monterey Jack cheese, shredded
salt, to taste
black pepper, to taste

9 Ingredients

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Instructions

1
Cook pasta according to package directions until al dente. Drain and set aside.
2
In a large pot or Dutch oven, melt butter over medium heat.
3
Whisk in flour to create a roux and cook for 1-2 minutes, stirring constantly.
4
Gradually whisk in the evaporated milk, followed by the whole milk, until the sauce is smooth.
5
Bring the sauce to a simmer and cook, stirring occasionally, until it has thickened, about 5-7 minutes.
6
Reduce heat to low. Reserve about 2 cups of the shredded cheese for the topping, and stir the rest into the sauce until fully melted.
7
Season with salt and pepper to taste.
8
Add the cooked pasta to the cheese sauce and stir until everything is well combined.
9
Transfer the macaroni and cheese to a large baking dish.
10
Top with the reserved shredded cheese.
11
Cover with plastic wrap and refrigerate for up to 24 hours before baking.

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Tips & Notes

Pro tips

Shred cheese from a block rather than using pre-shredded for a smoother, creamier sauce without anti-caking agents.
Cook pasta to just al dente—it will continue cooking in the oven.
Whisk the roux (butter and flour) thoroughly over medium heat for 1–2 minutes before adding milk to prevent lumps.
Assemble in a greased baking dish; cover tightly if refrigerating overnight to prevent the top from drying out.

Substitutions

Cavatappi → elbow macaroni or penne rigate (holds sauce similarly)
Evaporated milk → heavy cream or whole milk (use 3 cups milk total; sauce may be slightly thinner)
Sharp cheddar + Monterey Jack → Gruyère or fontina (adjust total to 2 lbs combined)

Storage & make-ahead

Assemble completely, cover, and refrigerate up to 24 hours before baking. Store leftovers covered in the refrigerator for up to 3 days; reheat covered at 350°F until warmed through.

Equipment

9x13-inch baking dish · Large pot for pasta · Medium saucepan for roux and sauce

Common Questions

Can I assemble this mac and cheese the night before?

Yes. Assemble the dish completely, cover it, refrigerate overnight, then bake the next day. Add 5–10 minutes to baking time if starting from cold.

What type of pasta works best for this recipe?

Cavatappi (as used here) holds sauce well. Elbow macaroni, penne rigate, and shells are also excellent choices.

Can I use different cheeses?

Yes. Substitute with Gruyère, extra sharp cheddar, or fontina. Avoid pre-shredded cheese with anti-caking agents; use block cheese shredded fresh for creamier results.