Viral Mac & Cheese (Tini's Style) 🧀🔥
740kcal
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
- Shred: Shred all of your cheese blocks and mix them together.
- Divide: Divide the shredded cheese in half and place in two separate bowls.
- Boil: Boil the Cavatappi pasta for 8 minutes maximum (it will finish cooking in the oven).
- Seasoning Mix: In a small bowl, mix the salt, pepper, garlic powder, and smoked paprika.
- 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.
- Liquid: Stir in the evaporated milk and heavy cream. Add the rest of the seasonings and let it thicken slightly.
- Cheese Sauce: Mix in the Dijon mustard. Add the first half of the cheese blend little by little until fully melted.
- Combine: Add the cooked noodles to the cheese sauce and mix well.
- Layer: In an oven dish, add a small layer of Mac & Cheese, then a thin layer of the remaining shredded cheese.
- Top: Add the rest of the Mac & Cheese and cover the top with the final half of the cheese blend.
- Bake: Bake at 350°F for 25–30 minutes.
- Crust: Broil for the last 5 minutes to get that perfect golden crust.
- 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.