Tini’s Mac And Cheese Recipe

There’s something about a creamy, golden-topped mac and cheese that just feels like a warm hug. This isn’t your average weeknight dinner—it’s indulgent, rich, and downright irresistible. Tini’s mac and cheese takes the classic we all know and love and levels it up with a creamy cheese sauce, perfectly cooked cavatappi pasta, and a hint of smoky paprika. Whether you’re looking for a crowd-pleaser at your next potluck or a cozy dinner for the family, this recipe has you covered.

I remember the first time I made this recipe on a chilly Sunday afternoon. I was having one of those “let’s stay in and cook something decadent” kind of days. The smell of bubbling cheese wafting through the kitchen as the mac and cheese baked in the oven was pure heaven. When I pulled it out, with its perfectly golden crust and little pockets of gooey melted cheese, I knew I was about to dig into something special. Spoiler alert: it didn’t disappoint.

this RECIPE

The origin story of mac and cheese 🧀

Mac and cheese has a history that goes far beyond its status as a pantry staple today. Its roots can be traced back to Europe, where pasta and cheese were combined in simple casseroles in the 14th century. But it wasn’t until Thomas Jefferson brought a pasta machine back from Italy that the dish made its way to American tables. Over time, the recipe evolved from a straightforward mix of pasta and cheese to the rich, layered, baked versions we know today. Tini’s version is a tribute to that evolution, celebrating everything we love about creamy, baked mac and cheese.

Let’s talk ingredients: creamy, smoky, and cheesy

Mozzarella cheese

Mozzarella brings a creamy, stretchy quality to this dish, giving you those satisfying cheese pulls that everyone loves. Be sure to choose a mozzarella made with non-animal rennet to keep things friendly for vegetarians.

Sharp cheddar

Sharp cheddar is the flavor hero here. It adds a tangy richness that balances the creaminess of the mozzarella. Look for cheddar made with plant-based rennet.

Cavatappi pasta

This spiral-shaped pasta is perfect for mac and cheese. Its ridges hold onto the sauce, making every bite creamy and delicious. If you don’t have cavatappi on hand, elbow macaroni or rotini work just as well.

Smoked paprika

This spice adds a subtle smoky depth that really elevates the flavor. If you don’t have smoked paprika, a pinch of regular paprika and a hint of liquid smoke will do the trick.

Heavy cream and evaporated milk

The combination of these two makes for an ultra-rich and velvety cheese sauce. If you’d like to lighten things up, you could use half-and-half instead, though the sauce may be slightly less thick.

Kitchen gear: what you need (and what you can skip)

To make Tini’s mac and cheese, you’ll want to have the following tools on hand:

• A large skillet or saucepan: For making the cheese sauce. A heavy-bottomed pan works best to avoid scorching the milk.
• A whisk: Essential for ensuring your sauce stays smooth and lump-free.
• A 9×13-inch baking dish: This ensures even baking and gives you that perfect golden crust. If you don’t have a dish this size, two smaller ones will work.
• A cheese grater: Freshly grated cheese melts better than pre-shredded. If you’re in a pinch, store-bought shredded cheese works, but it may not melt as smoothly due to anti-caking agents.

Step-by-step: making the best mac and cheese

1. Prep your cheese and pasta
   Start by shredding your mozzarella and sharp cheddar, then toss them together in a large bowl. Trust me, grating your own cheese is worth the effort—it melts so much better. Set half aside for topping later.Meanwhile, cook your cavatappi pasta in salted water until al dente. Be careful not to overcook it, as it will finish cooking in the oven. Drain and set aside.
2. Make the seasoning mix
   In a small bowl, combine smoked paprika, coarse salt, and black pepper. This little blend is the secret to flavor-packed mac and cheese.
3. Cook the roux
   Melt the butter in a large skillet over medium heat, then stir in half of the seasoning mix. Next, whisk in the flour and let it cook for 1 to 2 minutes. You’ll know it’s ready when it starts bubbling and smells slightly nutty.
4. Create the sauce
   Slowly whisk in the evaporated milk, stirring constantly to avoid lumps. Once the mixture thickens, add the heavy cream, mustard, and the remaining seasoning mix. Keep whisking until the sauce is thick and creamy.
5. Add the cheese
   Stir in half of your shredded cheese, one handful at a time, until melted and smooth. This is where the magic happens—watching the cheese melt into the sauce is so satisfying.
6. Assemble and bake
   Mix the cooked pasta into the cheese sauce, making sure every spiral is coated. Pour half the mixture into a baking dish, sprinkle with a third of the reserved cheese, then layer the rest of the pasta on top. Finish with the remaining cheese. Bake at 350°F for 25 to 30 minutes, then broil for 1 to 2 minutes to get that bubbly, golden crust.
7. Garnish and serve
   Sprinkle chopped fresh parsley on top for a pop of color and freshness. Dig in while it’s warm and gooey!

Variations to try (because experimenting is fun!)

• Gluten-free: Use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free blend or cornstarch.
• Vegan: Swap the cheeses with plant-based alternatives, use vegan butter, and replace the heavy cream and evaporated milk with a mix of unsweetened almond milk and cashew cream.
• Spicy kick: Add a pinch of cayenne pepper or stir in some diced jalapeños for a heat boost.
• Seasonal twists: Stir in roasted butternut squash or caramelized onions for a cozy fall vibe.

Serving and presentation ideas

Serve Tini’s mac and cheese straight out of the baking dish for a casual family meal, or plate it in individual ramekins for a dinner party-worthy presentation. Add a garnish of fresh parsley and perhaps a sprinkle of smoked paprika for that extra pop of color. This dish pairs beautifully with a crisp green salad or some roasted vegetables on the side.

Perfect pairings

Pair this rich, cheesy dish with a refreshing drink to balance out the flavors. A sparkling apple cider adds a touch of sweetness that complements the smoky paprika. Or go for a tall glass of homemade lemonade with just a hint of mint—it’s the perfect palate cleanser. For something warm, a mug of spiced herbal tea makes a cozy companion.

Storing and reheating tips

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk to keep the pasta creamy, then warm it up in the oven at 325°F or in the microwave in 30-second intervals. Freezing is also an option—just skip the baking step and freeze the assembled mac and cheese for up to 2 months.

Scaling the recipe

Cooking for a smaller crowd? Halve the ingredients and bake in an 8×8-inch dish. Feeding a large group? Double the recipe and divide it between two baking dishes. Just keep in mind that baking times may vary slightly with different quantities.

What if something goes wrong?

• Sauce too thick? Add a splash of warm milk and stir until it loosens up.
• Cheese not melting smoothly? Make sure you’re using freshly grated cheese and add it slowly to the sauce.
• Top too brown? Keep a close eye while broiling—it only takes a minute or two to achieve that golden crust.

Ready to dig in?

This mac and cheese recipe is the definition of comfort food. Whether you stick to the classic version or try one of the variations, I know you’ll love it as much as I do. Don’t be afraid to make it your own—experiment with flavors, play with textures, and most importantly, enjoy the process (and the cheesy goodness that comes with it).

FAQs

1. Can I make this ahead of time?
Yes! Assemble the dish, cover, and refrigerate it unbaked for up to 24 hours. Bake it straight from the fridge, adding an extra 5-10 minutes to the cooking time.

2. Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts more smoothly. Pre-shredded cheese often has additives that prevent clumping but can make the sauce slightly grainy.

3. What other pasta shapes work well?
Elbow macaroni, penne, or rotini are great substitutes if you can’t find cavatappi.

4. Can I skip the broiling step?
Absolutely! The broiling step is just for extra color and texture, but it’s optional.

5. Is it okay to freeze leftovers?
Yes, you can freeze leftover mac and cheese for up to 2 months. Let it thaw overnight in the fridge before reheating.

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