Tini Mac and Cheese (Print Version)

Indulgent cavatappi pasta with three cheeses in a creamy roux-based sauce, baked to golden perfection with a crispy top.

# Ingredients:

→ Pasta

01 - 1 lb corkscrew or cavatappi pasta

→ Cheese

02 - 1 lb mozzarella cheese, shredded
03 - 1 lb colby jack cheese, shredded
04 - 1/2 lb sharp cheddar cheese, shredded

→ Sauce Base

05 - 3 tbsp unsalted butter
06 - 3 tbsp all-purpose flour
07 - 12 oz evaporated milk (1 can)
08 - 2 cups heavy cream
09 - 1 tbsp Dijon mustard

→ Seasonings

10 - 1/4 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/2 tsp garlic powder
13 - 1/2 tsp smoked paprika

# Instructions:

01 - Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and set aside.
02 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and golden.
03 - Slowly add evaporated milk and heavy cream, whisking constantly to avoid lumps. Stir in Dijon mustard and season with salt, pepper, garlic powder, and smoked paprika. Allow the sauce to simmer for a few minutes until thickened.
04 - Gradually add the shredded mozzarella, colby jack, and sharp cheddar to the sauce, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy.
05 - Add the cooked pasta to the cheese sauce and toss gently to combine. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
06 - Preheat the oven to 350°F (175°C). Transfer the pasta mixture into a greased casserole dish. Top with additional shredded cheese, if desired. Bake for 25-30 minutes or until bubbly and golden brown on top.
07 - For an extra crispy top, turn on the broiler for the last 2 minutes of baking, watching carefully to avoid burning.
08 - Garnish with freshly chopped parsley or chives and serve hot.

# Notes:

01 - For best results, shred your own cheese rather than using pre-packaged shredded cheese which contains anti-caking agents that can affect the smoothness of the sauce.
02 - This mac and cheese can be assembled ahead of time and refrigerated before baking. Add 10-15 minutes to the baking time if cooking from cold.

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