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Tini’s Mac And Cheese Recipe

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Discover Tini’s mac and cheese recipe—a creamy, baked masterpiece with cavatappi pasta, mozzarella, sharp cheddar, and a hint of smoked paprika.

  • Total Time: 1 hour
  • Yield: 6-8 1x

Ingredients

Scale
  • 1 pound mozzarella cheese (made with non-animal rennet)
  • 8 ounces sharp cheddar (yellow preferred, made with plant-based rennet)
  • 1 pound cavatappi pasta
  • 1 teaspoon smoked paprika
  • 1 teaspoon coarse salt
  • ½ teaspoon black pepper
  • 3 tablespoons salted butter
  • 3 tablespoons flour
  • 1 (12 oz.) can evaporated milk
  • 2 cups heavy cream
  • 1 tablespoon mustard
  • Fresh chopped parsley for garnish

Instructions

  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!

Notes

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.

  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Lunch

Find it online: https://recipevibe.com/tinis-mac-and-cheese-recipe/