Description

Tini’s Viral Mac and Cheese is a rich and creamy baked pasta dish featuring a blend of mozzarella, Colby Jack, and sharp cheddar cheeses. Cooked al dente and enveloped in a luscious cheese sauce made with evaporated milk, heavy cream, and spices, this comforting classic is baked to bubbly perfection and topped with a golden crust. Garnished with fresh chives or parsley, it’s a guaranteed crowd-pleaser perfect for family dinners or gatherings.

Ingredients

Scale

Pasta

1 lb (450 g) cavatappi or elbow macaroni

Cheese Mixture

1 lb (450 g) mozzarella cheese, freshly shredded
1 lb (450 g) Colby Jack cheese, freshly shredded
½ lb (225 g) sharp cheddar cheese, freshly shredded

Cheese Sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
1 (12 oz) can evaporated milk
2 cups heavy cream
1 tbsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
Salt and freshly ground black pepper, to taste

Garnish (Optional)

Fresh chives or parsley, chopped

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the cavatappi or elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.
Prepare Cheese Mixture: In a large bowl, combine the shredded mozzarella, Colby Jack, and sharp cheddar cheeses. Divide the mixture in half; one half will be used for the cheese sauce and the other half for topping the casserole.
Make Roux: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook, whisking constantly, for 1-2 minutes to form a roux without browning it.
Add Dairy: Slowly whisk in the evaporated milk followed by the heavy cream. Continue to whisk and bring the mixture to a gentle simmer. Cook until the sauce thickens, about 5-7 minutes.
Season Sauce: Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper. Adjust seasoning to taste.
Incorporate Cheese: Add half of the shredded cheese mixture to the thickened sauce. Stir continuously until the cheese is completely melted and the sauce is smooth.
Combine Pasta and Sauce: Pour the cheese sauce over the cooked pasta and stir gently to coat all the pasta evenly with sauce.
Assemble in Baking Dish: Lightly grease a 9×13-inch baking dish. Spread half of the pasta and cheese sauce mixture evenly in the dish. Sprinkle half of the remaining shredded cheese on top. Repeat the layering with the remaining pasta mixture and cheese.
Bake: Preheat the oven to 350°F (175°C). Bake the mac and cheese for 25-30 minutes, or until it is bubbly around the edges. For a golden crust, broil for an additional 2-3 minutes watching carefully to prevent burning.
Rest and Serve: Remove from oven and let the mac and cheese rest for a few minutes. Garnish with freshly chopped chives or parsley if desired. Serve warm and enjoy.

Notes

Use freshly shredded cheese for best melting and texture; pre-shredded cheese often contains anti-caking agents that can affect sauce smoothness.
For a lighter version, substitute half-and-half or whole milk for heavy cream, but expect a less creamy sauce.
Feel free to add cooked bacon, jalapeños, or caramelized onions for extra flavor.
Make ahead tip: Assemble but do not bake, cover with foil and refrigerate up to 24 hours. Bake as directed, adding a few extra minutes if baking cold.
When broiling for crust, watch closely to prevent burning; oven broilers vary in intensity.