Tini’s Cavatappi Macaroni and Cheese Recipe

Introduction

Tini’s Macaroni and Cheese is a rich, creamy twist on a classic comfort food. Combining three cheeses with a smoky, garlicky flavor, this baked pasta dish is perfect for family dinners or special occasions.

Ingredients

• 16 oz cavatappi pasta
• 16 oz colby jack cheese
• 8 oz mozzarella cheese
• 8 oz sharp cheddar cheese
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 3 tablespoons salted butter
• 1 can (12 oz) evaporated milk
• 2 cups heavy cream
• 1 tablespoon dijon mustard

Instructions

1. Step 1: Preheat your oven to 375°F and grease a 9×13 casserole dish.
2. Step 2: Grate all cheeses and mix them in a bowl, reserving half for layering.
3. Step 3: Cook the cavatappi pasta in salted boiling water until al dente, then drain.
4. Step 4: In a skillet over medium-low heat, melt butter and add half the seasoning (smoked paprika and garlic powder).
5. Step 5: Whisk in flour and cook for about 1-2 minutes until bubbling.
6. Step 6: Gradually add evaporated milk and heavy cream while whisking until smooth; bring to a low boil. Then add the remaining spices and dijon mustard.
7. Step 7: Stir in half of the mixed cheeses until melted, then mix in the cooked pasta.
8. Step 8: Layer half of the macaroni mixture in the casserole dish and sprinkle with half of the remaining cheese.
9. Step 9: Add the rest of the macaroni mixture on top and finish with the leftover cheese.
10. Step 10: Bake for about 30 minutes, broiling for an additional 3-4 minutes if desired to brown the top.

Tips & Variations

• For extra crunch, sprinkle breadcrumbs on top before baking.
• Swap out cavatappi for elbow macaroni or penne if needed.
• Mix in cooked bacon or sautéed vegetables for added flavor and texture.
• Use smoked gouda or gruyere for a different cheese profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of milk while reheating can help maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Yes, you can substitute regular milk, but using evaporated milk adds a richer, creamier texture to the sauce.

Is it possible to make this recipe ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours before baking.

Tini’s Cavatappi Macaroni and Cheese Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

Tini’s Macaroni and Cheese is a rich, creamy, and flavorful baked pasta dish combining three types of cheese with a smoky and garlicky spice blend. Layers of al dente cavatappi pasta and melted cheese are baked to golden perfection, making it a comforting and indulgent classic perfect for family dinners or special occasions.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 16 oz cavatappi pasta

Cheese

• 16 oz colby jack cheese, grated
• 8 oz mozzarella cheese, grated
• 8 oz sharp cheddar cheese, grated

Seasonings & Pantry

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 3 tablespoons salted butter
• 1 can (12 oz) evaporated milk
• 2 cups heavy cream
• 1 tablespoon dijon mustard
• 2 tablespoons all-purpose flour (implied from step 5 for thickening sauce)

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish to prevent sticking and ensure easy serving.
2. Grate Cheeses and Mix: Grate all the cheeses—Colby Jack, mozzarella, and sharp cheddar. Combine them in a bowl and set aside, reserving half for layering in the casserole dish later.
3. Cook Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta until al dente according to package instructions, usually about 7-9 minutes. Drain and set aside.
4. Melt Butter and Add Seasonings: In a skillet over medium-low heat, melt the butter. Add half of the smoked paprika and garlic powder to the butter and stir to combine and release aromatics.
5. Make Roux: Whisk in the flour (about 2 tablespoons) into the butter-spice mixture and cook for 1-2 minutes until it bubbles and develops a slightly toasted aroma, ensuring the flour cooks through.
6. Add Milk and Cream: Gradually pour in the evaporated milk and heavy cream while continuously whisking to create a smooth sauce. Bring the mixture to a gentle boil, stirring often to prevent burning.
7. Add Remaining Seasonings and Mustard: Stir in the remaining smoked paprika and garlic powder along with the dijon mustard to deepen the flavor profile of the sauce.
8. Melt Cheese into Sauce and Combine with Pasta: Add half of the mixed cheeses to the sauce and stir until completely melted and smooth. Then fold in the cooked pasta ensuring it’s fully coated in the cheese sauce.
9. Assemble in Casserole Dish: Spread half of the macaroni and cheese mixture into the prepared casserole dish. Sprinkle half of the reserved grated cheese over this layer. Add the remaining macaroni mixture on top, followed by the rest of the cheese for a golden crust.
10. Bake and Broil: Bake uncovered at 375°F for about 30 minutes until the top is bubbly and lightly browned. Optionally, broil for 3-4 minutes at the end to achieve a crispier, golden cheese crust. Remove from oven and cool slightly before serving.

Notes

• Use freshly grated cheese for better melting and creamier texture.
• Adjust cooking time depending on your oven — keep an eye during broiling to avoid burning the cheese.
• If you prefer a sharper flavor, increase the amount of sharp cheddar.
• For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
• Leftovers reheat well in the oven or microwave, adding a splash of milk to restore creaminess if needed.

Keywords: macaroni and cheese, baked mac and cheese, creamy pasta, comfort food, three-cheese pasta, Tini’s recipe