Tini's Mac and Cheese is a three-cheese baked pasta dish made with mozzarella, Colby-Jack, and sharp cheddar combined in a cream sauce seasoned with Dijon mustard and smoked paprika. The standout trait is the layered construction and crispy top that forms during the 25-30 minute bake.
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To prep, shred all the cheese yourself — don’t use pre-shredded cheese. Preheat oven to 350 F.
In a large pan, melt the butter over medium heat. When melted, add the flour and cook, stirring constantly, until everything is incorporated, 2 to 3 minutes.
Slowly add the heavy cream, whisking to incorporate it. The sauce will start thickening up as you whisk. Once thickened, whisk in the evaporated milk until it thickens again.
Add the Dijon and all your spices, and stir until everything is incorporated.
Turn heat to low and add half the cheese, handful by handful, making sure the cheese melts before adding more.
Stir in the cooked pasta to the cheese sauce, making sure to coat all the noodles in the sauce.
Grab your casserole dish and add half of the mac and cheese to the bottom of the dish, spreading evenly. Layer on half of the remaining cheese, then the remaining mac and cheese. Finish by evenly layering on the remaining shredded cheese.
Bake in the preheated oven for 25 to 30 minutes, or until the top melts and bubbles. You can broil for 2 minutes to give it a crispy crust, if you like. Let it sit for a bit, so you don't burn yourself, serve and enjoy!
Store covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions.
large pan (for roux and sauce) · whisk · casserole dish
Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into a creamy sauce. Shredding your own cheese ensures a silky, lump-free texture.
Yes. Assemble the casserole completely, cover, and refrigerate up to 24 hours. Bake from cold for 30-35 minutes until bubbly and the top is golden.
The recipe calls for cavatappi (corkscrew pasta), which holds sauce well. Elbow macaroni, penne rigate, or rigatoni are reliable substitutes.
Yes. After baking 25-30 minutes, broil for 2 minutes to achieve a crispy, browned crust. Watch closely to prevent burning.
Evaporated milk adds richness and body. Heavy cream alone works but will be slightly thinner. Use 2.5 cups heavy cream total in place of cream plus evaporated milk.
