Description
Tini’s Viral Mac and Cheese is a creamy, cheesy baked pasta dish that combines a blend of mozzarella, Colby Jack, and sharp cheddar cheeses in a rich, flavorful sauce. The dish is layered and baked until bubbly with a golden crust, making it a comforting and irresistible classic favorite.
Ingredients
Scale
Pasta
- 1 lb (450 g) cavatappi or elbow macaroni
Cheese
- 1 lb (450 g) mozzarella cheese, freshly shredded
- 1 lb (450 g) Colby Jack cheese, freshly shredded
- ½ lb (225 g) sharp cheddar cheese, freshly shredded
Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 (12 oz) can evaporated milk
- 2 cups heavy cream
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
Garnish (Optional)
- Fresh chives or parsley, chopped
Instructions
- Cook Pasta: Cook the macaroni in salted boiling water until al dente. Drain the pasta thoroughly and set it aside.
- Prepare Cheese: Combine mozzarella, Colby Jack, and sharp cheddar cheeses in a bowl. Divide the mixture in half—one half will be used for the cheese sauce and the other for topping the pasta layers.
- Make Roux: Melt the unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux without browning.
- Add Liquids: Gradually whisk in the evaporated milk followed by the heavy cream. Continue to cook and whisk until the mixture thickens into a creamy sauce.
- Season Sauce: Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper to enhance the flavor profile of the cheese sauce.
- Add Cheese to Sauce: Add half of the cheese mixture into the sauce and stir continuously until the cheese has melted completely and the sauce is smooth.
- Combine Pasta and Sauce: Mix the cheesy sauce thoroughly with the cooked pasta, making sure every piece is well coated.
- Layer in Baking Dish: Lightly grease a 9×13-inch baking dish. Layer half of the cheesy pasta mixture into the dish, then sprinkle half of the remaining cheese on top. Repeat this layering once more to complete the dish.
- Bake: Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes until the casserole is bubbly throughout. For a golden crust, optionally broil the top for an additional 2 to 3 minutes.
- Rest and Serve: Allow the baked mac and cheese to rest for a few minutes after baking. Garnish with chopped fresh chives or parsley if desired, then serve warm.
Notes
- Use freshly shredded cheese for better melting and flavor.
- Make sure to not overcook the pasta; al dente helps prevent mushy texture after baking.
- You can substitute evaporated milk with whole milk for a lighter version but expect a slightly different texture.
- Broiling at the end is optional but recommended to get a crispy, golden top layer.
- Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
