Diary of a Chef · Just Chefn Around

Tini's Mac & Cheese

1 hour · 10 servings

By Diary of a Chef

Ingredients

• 1 lb cavatappi pasta
• 16 oz mozzarella cheese (block)
• 16 oz Colby Jack cheese (block)
• 8 oz sharp cheddar cheese (block)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 (12 oz) can evaporated milk
• 2 cups heavy cream
• 1 tbsp Dijon mustard

Instructions

1. 1Boil the pasta

   Cook cavatappi in the boiling water per package directions until al dente. Drain well.

2. 2Start the roux

   Melt butter in a heavy-bottomed pan over medium-high heat. Whisk in the flour until it forms a smooth paste — no dry flour pockets.

3. 3Build the cheese sauce

   Whisk in the evaporated milk until the sauce begins to bubble. Reduce heat to medium-low; slowly whisk in the heavy cream. Whisk in Dijon and the seasoning blend. Add the sauce half of the cheese one handful at a time, whisking each addition until fully melted before the next.

4. 4Fold pasta and layer

   Fold the cooked pasta into the sauce. Layer in the greased dish: half the mac, a layer of the remaining cheese, remaining mac, remaining cheese on top.

5. 5Bake at 350°F

   Bake at 350°F until bubbly, 25 to 30 minutes (timer set for 27). Edges should look molten and the center hot through.

6. 6Broil the top

   Switch to the broiler. Broil about 2 minutes until the top is golden — watch the entire time; it goes from perfect to burnt fast.