Tini Mac and Cheese: Creamy Three-Cheese Pasta Bake with Cavatappi (Print version)
A rich Tini Mac and Cheese pasta bake with cavatappi, three shredded cheeses, a smooth roux-based sauce, and a golden baked top.
# Ingredients:
For the pasta
01 -
1 lb (450 g) cavatappi pasta
02 -
1 tablespoon kosher salt, for the pasta water
For the cheese blend
03 -
1 lb (450 g) low-moisture mozzarella cheese, freshly shredded
04 -
1 lb (450 g) Colby Jack cheese, freshly shredded
05 -
8 oz (225 g) sharp cheddar cheese, freshly shredded
For the sauce
06 -
3 tablespoons (42 g) unsalted butter
07 -
3 tablespoons (24 g) all-purpose flour
08 -
1 can (12 oz or 354 ml) evaporated milk
09 -
2 cups (480 ml) heavy cream, room temperature
10 -
1 tablespoon Dijon mustard
11 -
1 teaspoon garlic powder
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon chicken bouillon powder, optional
14 -
1/2 teaspoon white or black pepper
15 -
1/2 teaspoon kosher salt, plus more to taste
# Instructions:
01 -
Shred the mozzarella, Colby Jack, and sharp cheddar from blocks. Toss them together, then divide the cheese mixture into two equal portions.
02 -
Bring a large pot of salted water to a boil. Cook the cavatappi until just al dente, usually 1 minute less than the package time, then drain well.
03 -
Heat the oven to 375 F. In a large heavy pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth and lightly nutty.
04 -
Slowly whisk in the evaporated milk until smooth. Add the heavy cream and whisk until the sauce is hot, lightly thickened, and just starting to bubble.
05 -
Lower the heat to medium-low. Add half of the shredded cheese mixture by small handfuls, whisking until each handful melts before adding more.
06 -
Whisk in Dijon mustard, garlic powder, smoked paprika, bouillon powder if using, pepper, and salt. Fold in the drained cavatappi until every piece is coated.
07 -
Spread half the pasta in a greased 9x13-inch baking dish. Sprinkle with half of the reserved shredded cheese, add the remaining pasta, then top with the last cheese.
08 -
Bake for 20-25 minutes until bubbling with browned spots on top. Broil for 1-2 minutes if needed, watching closely. Rest for 10 minutes before serving.
# Good to know:
01 -
For the smoothest sauce, shred block cheese by hand or with a food processor.
02 -
Room-temperature cream blends into the roux more easily than cold cream.
03 -
Resting after baking helps the sauce settle without turning dry.