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Tini's Mac and Cheese
By Rebecca Hubbell · sugarandsoul.co
12 people
1 hr
A creamy baked mac and cheese with three cheeses layered with pasta and a mustard-spiked sauce, finished under the broiler.
| prepPreheat oven to 350°F / 175°C | |||||||||
| 1 pound / 450 g mozzarella cheese, shredded (for sauce) | Stir in first cheese half until melted | Stir in cooked pasta | Layer half pasta mixture, third of remaining cheese, rest of pasta, top with remaining cheese in 9×13 pan | Bake 350°F / 175°C, 25–30 min | Broil 1–2 min until golden brown | Garnish with parsley | |||
| 1 pound / 450 g Colby Jack cheese, shredded (for sauce) | |||||||||
| 8 oz / 225 g sharp cheddar cheese, shredded (for sauce) | |||||||||
| 1 pound / 450 g cavatappi pasta | Cook pasta al dente, drain | ||||||||
| 1 teaspoon garlic powder (for roux) | Melt butter with half the spice mix | Whisk in flour, cook 1–2 min | Whisk in milk, cream, remaining spices & mustard | ||||||
| 1 teaspoon smoked paprika (for roux) | |||||||||
| 1 teaspoon coarse salt (for roux) | |||||||||
| ½ teaspoon ground black pepper (for roux) | |||||||||
| 3 tablespoons / 45 g salted butter | |||||||||
| 3 tablespoons / 25 g all-purpose flour | |||||||||
| 1 (12 oz / 355 ml) can evaporated milk | |||||||||
| 2 cups / 480 ml heavy cream | |||||||||
| 1 tablespoon Dijon mustard | |||||||||
| 1 pound / 450 g mozzarella cheese, shredded (for layering) | |||||||||
| 1 pound / 450 g Colby Jack cheese, shredded (for layering) | |||||||||
| 8 oz / 225 g sharp cheddar cheese, shredded (for layering) | |||||||||
| fresh chopped parsley (for garnish) | |||||||||
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