Tini's Mac and Cheese
By Rebecca Hubbell · sugarandsoul.co
1 hrServes 12
A creamy baked mac and cheese with three cheeses, smoked paprika, and a golden broiled top.
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| prepPreheat oven to 350°F / 175°C | |||||||||
| 450 g mozzarella cheese, shredded (first half for sauce) | Shred cheeses, divide into two bowls | Stir in first cheese portion until melted | Stir in cooked pasta to coat | Layer half pasta, third of remaining cheese, rest of pasta, top with cheese | Bake 350°F / 175°C, 25–30 min | Broil 1–2 min until golden brown | Garnish with fresh parsley | ||
| 450 g Colby Jack cheese, shredded (first half for sauce) | |||||||||
| 225 g sharp cheddar cheese, shredded (first half for sauce) | |||||||||
| 450 g cavatappi pasta | Cook pasta al dente, drain | ||||||||
| ½ teaspoon garlic powder (for butter roux) | Melt butter, stir in first spice portion | Whisk in flour, cook 1–2 min until bubbling | Whisk in evaporated milk, cream, remaining spices & mustard until thickened | ||||||
| ½ teaspoon smoked paprika (for butter roux) | |||||||||
| ½ teaspoon coarse salt (for butter roux) | |||||||||
| ground black pepper (for butter roux) | |||||||||
| 45 g salted butter | |||||||||
| 25 g all-purpose flour | |||||||||
| 1 (12 oz. / 355 ml) can evaporated milk | |||||||||
| 480 ml heavy cream | |||||||||
| 1 tablespoon Dijon mustard | |||||||||
| ½ teaspoon garlic powder (for cream sauce) | |||||||||
| ½ teaspoon smoked paprika (for cream sauce) | |||||||||
| ½ teaspoon coarse salt (for cream sauce) | |||||||||
| ground black pepper (for cream sauce) | |||||||||
| 450 g mozzarella cheese, shredded (second half for layering) | |||||||||
| 450 g Colby Jack cheese, shredded (second half for layering) | |||||||||
| 225 g sharp cheddar cheese, shredded (second half for layering) | |||||||||
| fresh chopped parsley (for garnish) | |||||||||
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