Description

Tini’s Macaroni and Cheese is a creamy, cheesy baked pasta dish that combines a flavorful blend of colby jack, mozzarella, and sharp cheddar cheeses with smoky paprika and garlic powder. This comforting casserole features tender cavatappi pasta enveloped in a rich, creamy sauce made from evaporated milk, heavy cream, and a touch of Dijon mustard for depth. Baked to golden perfection with a bubbly cheesy crust, this recipe serves about 8 and is perfect for gatherings or cozy family dinners.

Ingredients

Scale

Pasta

16 oz cavatappi pasta

Cheeses

16 oz colby jack cheese, grated
8 oz mozzarella cheese, grated
8 oz sharp cheddar cheese, grated

Seasonings and Butter

1 teaspoon smoked paprika
1 teaspoon garlic powder
3 tablespoons salted butter

Liquids and Others

1 can (12 oz) evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard

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Instructions

Preheat and Prepare Dish. Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish thoroughly to prevent sticking.
Grate and Mix Cheeses. Grate all the cheeses—colby jack, mozzarella, and sharp cheddar—and combine them in a bowl. Reserve half of this mixture for layering in the casserole later.
Cook Pasta. Bring a large pot of salted water to a boil and cook the cavatappi pasta until al dente, typically about 8-10 minutes. Drain the pasta thoroughly and set aside.
Make Cheese Sauce Base. In a skillet over medium-low heat, melt the salted butter. Add half of the smoked paprika and garlic powder to the butter. Whisk in an appropriate amount of flour (the recipe doesn’t mention flour quantity, but typically 3 tablespoons are used to thicken), and cook it for 1-2 minutes until it bubbles and the raw flour scent disappears.
Add Liquids and Seasonings. Gradually whisk in the evaporated milk and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a low boil, then add the remaining smoked paprika, garlic powder, and Dijon mustard, stirring to combine.
Melt Cheese and Combine with Pasta. Stir in half of the mixed cheeses into the sauce until fully melted and smooth. Then fold in the cooked pasta, making sure it’s evenly coated.
Assemble the Casserole. Spread half of the macaroni and cheese mixture into the prepared casserole dish. Sprinkle with half of the reserved cheese. Layer the remaining macaroni mixture on top, then finish with the leftover cheese on the very top for a cheesy crust.
Bake. Bake the casserole in the preheated oven for about 30 minutes, until bubbly and golden brown around the edges.
Broil (Optional). For an extra crispy and browned top, broil the casserole for an additional 3-4 minutes, watching carefully to prevent burning.
Serve. Allow to cool slightly before serving to let the sauce thicken and set.

Notes

Use freshly grated cheese for better melting quality and flavor.
Adjust seasoning according to your taste preference; smoked paprika can be substituted with regular paprika if unavailable.
If you prefer a thicker cheese sauce, adding flour is assumed though not specified; 3 tablespoons of all-purpose flour works well.
Do not overcook the pasta to avoid a mushy texture after baking.
This dish can be prepared ahead of time and refrigerated; increase baking time slightly if baking straight from the refrigerator.
Broiling is optional but adds a nice golden crust and enhances texture.

Nutrition

Serving Size: 1 cup (approximate)
Calories: 450
Sugar: 3g
Sodium: 550mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 34g
Fiber: 2g
Protein: 20g
Cholesterol: 90mg