Description

Tini’s Macaroni and Cheese is a rich, creamy, and cheesy baked pasta dish that combines a blend of three flavorful cheeses with a hint of smoked paprika and garlic powder. This viral recipe features cavatappi pasta enveloped in a luscious cheese sauce made with evaporated milk, heavy cream, and a touch of dijon mustard, then baked to golden perfection for a comforting and irresistible meal perfect for family gatherings or cozy dinners.

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

Sauce Ingredients

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

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish to prevent sticking and make cleaning easier after baking.
Grate and Mix Cheeses: Grate the colby jack, mozzarella, and sharp cheddar cheeses and mix them in a bowl. Reserve half of this mixture for layering in the casserole later.
Cook Pasta: Boil salted water in a large pot and cook the cavatappi pasta until al dente, about 7-9 minutes. Drain the pasta well and set aside.
Melt Butter and Add Seasonings: In a skillet over medium-low heat, melt the salted butter and add half of the smoked paprika and garlic powder, stirring to combine the flavors.
Make Roux and Add Milk: Whisk in an appropriate amount of flour (estimated 3 tablespoons) with the butter to form a roux and cook for 1-2 minutes until bubbling and fragrant.
Add Evaporated Milk and Cream: Gradually whisk in the evaporated milk and heavy cream, stirring continuously until the mixture is smooth and begins to simmer, bringing it to a low boil.
Finish Sauce: Stir in the remaining smoked paprika, garlic powder, and dijon mustard into the sauce for a balanced flavor profile.
Add Cheese and Pasta: Add half of the cheese mixture into the sauce and stir until melted and smooth. Then fold in the cooked cavatappi pasta until evenly coated with the cheese sauce.
Layer Macaroni Mixture: Spread half of the macaroni and cheese mixture into the prepared casserole dish. Sprinkle half of the reserved cheese mixture on top to add extra cheesiness.
Top and Bake: Add the remaining macaroni mixture over the cheese layer, then finish by sprinkling the leftover cheese evenly on top.
Bake: Bake the casserole in the preheated oven for about 30 minutes, until bubbly and golden on the edges.
Optional Broil: For a crispy top, broil the dish for an additional 3-4 minutes, watching carefully to prevent burning. Remove from oven and let cool slightly before serving.

Notes

Using a blend of cheeses provides a rich and complex flavor; sharp cheddar adds tang, mozzarella gives stretch, and colby jack adds creaminess.
Cooking pasta al dente ensures it holds its shape and doesn’t become mushy after baking.
If you want a stronger smoky flavor, consider increasing the smoked paprika slightly.
The dijon mustard adds subtle acidity that balances the richness of the cheese sauce.
Broiling at the end gives a beautifully browned, crispy cheesy crust—watch closely to avoid burning.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Nutrition

Serving Size: 1 cup (about 1/8th of recipe)
Calories: 520
Sugar: 3 g
Sodium: 600 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 110 mg