Cheesy Tini’s Mac & Cheese – Craving a cheesy, comforting dish that’ll make everyone at the table smile? Look no further than Cheesy Tini’s Mac & Cheese. This dish is the most wonderful mixture of creamy, cheesy goodness. Assembled with mozzarella, Colby jack, and cheddar. With a perfectly baked golden top and tender, flavorful cavatappi pasta, it’s a crowd-pleaser for any occasion. Whether you’re serving it as a main course or a side dish, Cheesy Tini’s Mac & Cheese will quickly become a family favorite.
The first time I made Cheesy Tini’s Mac & Cheese, I was looking for something that would satisfy my husband and my picky little one. They both love cheese (who doesn’t?), so I knew I had to make something extra cheesy and delicious. I combined three types of cheese and baked it until the top was golden brown, and the house smelled like heaven! As soon as they took their first bites, I knew this recipe was a winner. It’s currently a staple in our abode, incredibly for home feasts and unforgettable ventures.
What makes this Cheesy Tini’s Mac & Cheese truly stand out?
What makes Cheesy Tini’s Mac & Cheese stand out is the luxurious blend of mozzarella, Colby jack, and cheddar cheeses. The medley of these cheeses builds a decadent and smooth sauce. That blankets every morsel of cavatappi pasta. With a glimmer of Dijon mustard and a tinge of smoked paprika, the dish has coatings of taste that go above the typical mac and cheese. It’s the ideal equilibrium of creamy, savory, and slightly smoky, with a crispy baked topping that’s absolutely captivating. Plus, it’s straightforward to prepare and perfect for providing a crowd.
What You Need To Make This Cheesy Tini’s Mac & Cheese Recipe?
Cavatappi Pasta: The spiral shape of cavatappi is ideal for glimpsing all that gooey cheese sauce in every morsel. Plus, its delightful texture makes it a family choice.
Mozzarella, Colby Jack, and Cheddar Cheeses: These three cheeses assemble a dreamy blend of creamy, stretchy, and sharp tastes that make the greatest mac and cheese.
Evaporated Milk and Heavy Cream: These two work together to deliver the sauce a decadent, velvety texture without making it too heavy. The evaporated milk adds creaminess while enabling the sauce to stick to the pasta.
Dijon Mustard: This little extra brings a tangy note to the dish that enriches the flavors of the cheese and negates the richness perfectly.
Spices (Garlic Powder, Smoked Paprika, Salt, Pepper): These spices add a layer of chasm to the dish, delivering a subtle smoky, garlicky tang that complements the cheese beautifully.
Steps To Make Cheesy Tini’s Mac & Cheese:
Step 1: Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish—this will be your cheesy masterpiece’s home. Cook the cavatappi pasta according to the package instructions and set it aside while you prepare the cheese sauce.
Step 2: In a large mixing bowl, combine the mozzarella, Colby jack, and cheddar cheeses, then set half of it aside for the cheesy layers later on. Now, soften the butter in a big pot over medium heat. Once melted, stir in the flour and a mix of garlic powder, smoked paprika, salt, and pepper. Cook this mixture for a minute or two until it forms a paste (the roux) and smells heavenly.
Step 3: Slowly pour in the evaporated milk, whisking constantly to avoid lumps, then gradually add the heavy cream and Dijon mustard. Stir until the sauce thickens slightly, then slowly fold in half of the cheese mixture, a handful at a time, letting it melt and blend into the sauce.
Step 4: Gently fold the cooked pasta into the creamy cheese sauce, making sure each piece is coated in all that cheesy goodness. Pour half of the pasta mixture into your prepared baking dish, then sprinkle a layer of the reserved cheese over it. Repeat with the remaining pasta and cheese. Bake for 25-30 minutes, or until the top is beautifully golden and bubbly. Allow it to chill for 5 minutes before scooping in!
Tip:
For an extra level of cheesiness, reserve a bit more of the cheese mixture for a final sprinkle right before serving. Also, if you like your mac and cheese extra crispy on top, broil it for the last 1-2 minutes of baking. Keep an eye on it to ensure it doesn’t burn—just a light golden crisp is all you need. If you’re feeling adventurous, add some cooked bacon bits or breadcrumbs to the top before baking for added texture and flavor. The key to the ideal mac and cheese. Is uncovering the ratio between creaminess and crunch!
Frequently Asked Questions:
Can I make this ahead of time?
Yes! You can prepare the entire dish up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, just pop it in the oven.
Can I use other types of pasta?
Absolutely! Elbow macaroni, penne, or even shells work great with this recipe if you don’t have cavatappi on hand.
How can I make this recipe vegetarian?
The recipe is naturally vegetarian, but if you want to add a little extra veggie flavor, you can toss in some sautéed spinach or mushrooms before baking.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Tini’s Mac & Cheese
Ingredients
- 1 pound cavatappi pasta cooked
- 1 pound mozzarella cheese grated
- 1 pound Colby jack cheese grated
- 8 ounces Cheddar cheese grated
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp butter
- 3 tbsp flour
- 1 12 ounces can evaporated milk
- 2 cups heavy cream
- 1 tbsp Dijon mustard
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large bowl, mix all the grated cheeses together. Set aside half of the cheese blend in a different bowl.
- Blend the garlic powder, smoked paprika, salt, and black pepper together in a small bowl. Divide the spice mix in half and set one portion aside.
- In a big pot, soften the butter over medium heat. Once melted, add the flour and half of the spice blend. Stir constantly and cook for about 1-2 minutes until the mixture is slightly browned and smooth.
- Gradually pour in the evaporated milk, whisking continuously to ensure a lump-free sauce. Slowly add the heavy cream, the rest of the spice mix, and Dijon mustard, stirring until well incorporated. Gradually add half of the cheese mixture, stirring until it melts completely into the sauce.
- Fold the cooked pasta into the creamy cheese sauce, making sure it's evenly coated. Transfer half of the pasta and sauce mixture to your prepared baking dish, then sprinkle half of the reserved cheese on top. Add the remainder of the pasta mix and top with the remaining cheese.
- Bake for 25-30 minutes, or until the cheese on top is bubbly and has a light golden crust.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
