Ingredients
Scale
- Pasta: 16 oz cavatappi pasta
- Cheese Sauce:
- 2 cups shredded mozzarella
- 2 cups shredded Colby Jack
- 2 cups shredded sharp cheddar
- Liquid Base:
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- Seasonings:
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Topping:
- 1/2 cup breadcrumbs
- 1/4 cup shredded cheddar for topping
- Garnish:
- 2 tbsp freshly chopped parsley
Instructions
- Prepare Pasta: Boil the cavatappi pasta in salted water until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a large saucepan, melt 4 tbsp butter over medium heat.
- Whisk in 4 tbsp flour to form a roux and cook for 1-2 minutes.
- Slowly whisk in evaporated milk and heavy cream, stirring constantly until thickened.
- Gradually add mozzarella, Colby Jack, and sharp cheddar, stirring until melted and smooth.
- Season with garlic powder, smoked paprika, Dijon mustard, salt, and pepper.
- Combine and Bake:
- Preheat oven to 375°F (190°C).
- Mix the cooked pasta with the cheese sauce and transfer to a greased baking dish.
- Sprinkle breadcrumbs and cheddar on top.
- Bake for 20-25 minutes or until golden and bubbly.
- Garnish and Serve: Remove from the oven, garnish with parsley, and serve hot.
Notes
- Use freshly grated cheese for the smoothest sauce.
- For added flavor, mix crispy bacon or caramelized onions into the pasta.
- To make gluten-free, use gluten-free pasta and replace the roux with a cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: Tinis Mac and Cheese, creamy mac and cheese, three-cheese pasta, baked mac and cheese, comfort food recipe, gourmet mac and cheese