Ingredients

1 box Cavatappi Pasta
1 lb mozzarella block
10 oz Colby Jack block
6 oz sharp cheddar
8 oz smoked gouda
5 oz gruyere
3 tbsp buter
16 oz evaporated milk
2 cups heavy ceam
1 tbsp Dijon mustard
Salt
Pepper
1 tsp smoked paprika
1 tsp garlic powder

Instructions

1.Start by shredding all of the cheese
2.Divide the cheese in half and place in separate bowls
3.Boil the pasta for 8 minutes max
4.Mix all of the seasonings together (salt, pepper, garlic powder, smoked paprika)
5.On low heat, melt the butter with HALF of the seasonings
6.Then add the flour and be sure to fully cook it off and mix so that the Mac n cheese isn’t grainy
7.Add 1 can of evaporated milk and mix
8.Add the heavy cream and mix in the rest of the seasonings. Let it chicken a little bit
9.Add in the dijon mustard and mix
10.Then add the cheese little by little until fully melted
11.Add in the noodles and mix well.
12.In an oven dish, add a small bottom layer of the Mac n cheese
13.Add a thin layer of cheese on top
14.Then add the rest of the Mac n cheese
15.Cover the top with the rest of the cheese
16.Bake at 350° for 25-30 minutes.
17.Broil for the last 5 minutes to give it a nice crust.
18.Top with chives of parsley and enjoy!!

Viral Mac & Cheese (Tini's Style) 🧀🔥

740kcal
Prep 20 minutes
Cook 30 minutes
The creamiest, cheesiest Mac & Cheese you'll ever make! Based on Tini’s famous viral recipe but with a custom blend of 5 premium cheeses. Perfectly crusted on top and gooey in the middle.
Servings 6 people
Course Main Course, Side Dish
Cuisine American

Ingredients

  • 1 lb Mozzarella block
  • 10 oz block Colby Jack
  • 6 oz block Sharp Cheddar
  • 8 oz block Smoked Gouda
  • 5 oz block Gruyere
  • 1 box Cavatappi Pasta
  • 3 tbsp Butter
  • 16 oz Evaporated Milk (1 can)
  • 2 cups Heavy Cream
  • 1 tbsp Dijon Mustard
  • 1 tsp Garlic Powder, Salt, and Pepper to taste

Method

  1. Shred: Shred all of your cheese blocks and mix them together.
  2. Divide: Divide the shredded cheese in half and place in two separate bowls.
  3. Boil: Boil the Cavatappi pasta for 8 minutes maximum (it will finish cooking in the oven).
  4. Seasoning Mix: In a small bowl, mix the salt, pepper, garlic powder, and smoked paprika.
  5. Roux: On low heat, melt the butter with half of the seasonings. Add a bit of flour and cook it off well to ensure the sauce isn't grainy.
  6. Liquid: Stir in the evaporated milk and heavy cream. Add the rest of the seasonings and let it thicken slightly.
  7. Cheese Sauce: Mix in the Dijon mustard. Add the first half of the cheese blend little by little until fully melted.
  8. Combine: Add the cooked noodles to the cheese sauce and mix well.
  9. Layer: In an oven dish, add a small layer of Mac & Cheese, then a thin layer of the remaining shredded cheese.
  10. Top: Add the rest of the Mac & Cheese and cover the top with the final half of the cheese blend.
  11. Bake: Bake at 350°F for 25–30 minutes.
  12. Crust: Broil for the last 5 minutes to get that perfect golden crust.
  13. Serve: Top with fresh chives or parsley.

Nutrition

Serving1bowlCalories740kcalCarbohydrates46gProtein32gFat48gSaturated Fat29gCholesterol145mgSodium820mgFiber2gSugar5gVitamin A1800IUCalcium750mgIron1.8mg

Notes

  • Freshly Shredded: Always shred your own cheese blocks! Pre-shredded cheese is coated in starch and won't melt nearly as smoothly.
  • Pasta Choice: Cavatappi is the best choice because its spiral shape holds onto the thick cheese sauce perfectly.
  • Don't Overboil: Make sure to boil for only 8 minutes so the pasta stays "al dente" before going into the oven.

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