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Ultimate Baked Macaroni and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 100 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves approximately 8
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

Tini’s Macaroni and Cheese is a creamy, cheesy baked pasta dish featuring a blend of colby jack, mozzarella, and sharp cheddar cheeses. This viral recipe combines smoky paprika and garlic powder for added flavor, all layered in a casserole and baked to golden perfection.

Ingredients

Scale

Pasta

  • 16 oz cavatappi pasta

Cheese Blend

  • 16 oz colby jack cheese, grated
  • 8 oz mozzarella cheese, grated
  • 8 oz sharp cheddar cheese, grated

Seasonings

  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder

Other Ingredients

  • 3 tablespoons salted butter
  • 1 can (12 oz) evaporated milk
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish to prevent sticking.
  2. Grate and Mix Cheeses: Grate all the cheeses and combine them in a bowl. Reserve half of this cheese mixture aside to be used for layering later.
  3. Cook Pasta: Boil salted water and cook the cavatappi pasta until al dente, usually about 8-10 minutes. Drain and set aside.
  4. Make the Sauce Base: In a skillet over medium-low heat, melt the butter. Add half of the smoked paprika and garlic powder seasoning and stir to combine.
  5. Cook the Roux: Whisk in an appropriate amount of flour (estimated 3 tablespoons) and cook for 1-2 minutes until the mixture bubbles slightly without browning, creating a roux.
  6. Add Liquid Ingredients: Slowly pour in evaporated milk and heavy cream while continuously whisking to prevent lumps. Bring the mixture to a gentle low boil, allowing it to thicken slightly.
  7. Season the Sauce: Add the remaining smoked paprika and garlic powder along with the Dijon mustard, stirring to blend well.
  8. Combine Cheese and Pasta: Stir in half of the mixed cheeses into the sauce until melted and smooth. Then fold in the cooked pasta so it is evenly coated.
  9. Layer the Casserole: Spread half of the macaroni and cheese mixture into the prepared casserole dish. Sprinkle half of the reserved cheese mixture on top. Add the remaining macaroni mixture and finish with the remaining reserved cheese evenly spread on top.
  10. Bake: Bake in the preheated oven for about 30 minutes until bubbly and golden on top.
  11. Optional Broil: For an extra crispy topping, broil the casserole for an additional 3-4 minutes, watching carefully to avoid burning.

Notes

  • Use freshly grated cheese for better melting and flavor.
  • Cook pasta just until al dente as it will continue cooking in the oven.
  • If you prefer a thicker sauce, you can increase the amount of roux by adding more flour and butter.
  • Dijon mustard adds a subtle tang that balances the richness.
  • Broiling is optional but adds a nice crisp cheese crust.
  • Feel free to substitute cavatappi with elbow macaroni or another short pasta.

Nutrition

  • Serving Size: 1 cup (approx. 1/8 of recipe)
  • Calories: 520
  • Sugar: 3g
  • Sodium: 580mg
  • Fat: 33g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 115mg

Find it online: https://emilyquickdinners.com/ultimate-baked-macaroni-and-cheese-recipe/