Imported from the web

Tini's Mac and Cheese

Name: Tini's Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 lb Corkscrew noodles; 1 lb Mozzarella (Shredded); 1 lb Colby Jack cheese (Shredded); 0.5 lb Sharp cheddar cheese (Shredded); 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.5 tsp Smoked paprika; 0.25 tsp Salt; 0.25 tsp Black pepper; 3 tbsp Butter; 3 tbsp Flour; 12 oz Evaporated milk (1 can); 2 cups Heavy cream; 0.5 tbsp Dijon mustard; Fresh chives (Chopped, for garnish; amount not stated)

Imported by Marie on SeeMeCook

A rich, creamy baked macaroni and cheese made with mozzarella, Colby Jack, and sharp cheddar in a seasoned roux-based sauce. Layers of pasta and cheese bake until melted, with an optional broiled golden top.

12 servings45 minAmerican

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Ingredients

1 lb Corkscrew noodles
1 lb Mozzarella (Shredded)
1 lb Colby Jack cheese (Shredded)
0.5 lb Sharp cheddar cheese (Shredded)
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Smoked paprika
0.25 tsp Salt
0.25 tsp Black pepper
3 tbsp Butter
3 tbsp Flour
12 oz Evaporated milk (1 can)
2 cups Heavy cream
0.5 tbsp Dijon mustard
Fresh chives (Chopped, for garnish; amount not stated)

Steps

1
Cook the corkscrew noodles according to the package instructions. Drain and set aside.
2
Preheat the oven to 350°F (175°C).
3
Shred the mozzarella, Colby Jack, and sharp cheddar. Mix the cheeses together in a bowl, then divide the mixture into two portions.
4
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika. Divide the seasoning mixture in half.
5
In a large pan over medium heat, melt the butter to begin the roux. Keep the heat at medium or lower so the roux does not burn and the cheese sauce remains smooth.
6
Stir half of the seasoning into the melted butter.
7
Add the flour and stir to form the roux.
8
Gradually whisk in the evaporated milk, whisking vigorously to prevent lumps. Cook until the mixture thickens and begins to boil.
9
Add the heavy cream and the remaining seasoning, stirring to combine.
10
Stir in the Dijon mustard. Continue cooking until the sauce thickens further.
11
Slowly add the shredded cheese, a little at a time, stirring until it is fully melted into the sauce.
12
Add the cooked pasta to the cheese sauce and mix until evenly coated.
13
Grease a baking dish. Add half of the pasta mixture, then layer on half of the reserved shredded cheese.
14
Add the remaining pasta mixture and top with the remaining shredded cheese.
15
Bake at 350°F (175°C) for 25–30 minutes, or until the top is fully melted.
16
For a crispy, golden crust, broil for an additional 2 minutes.
17
Remove from the oven, garnish with chopped fresh chives, and serve warm.

Notes

For make-ahead preparation, assemble through the layering step, cover tightly with foil, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time when baking chilled; add the final cheese layer just before baking for the crispiest topping. Refrigerate leftovers airtight for 3–4 days. Reheat covered at 325°F for 15–20 minutes, adding 1–2 tablespoons milk per cup of pasta; microwave individual portions at 50% power, stirring every 30–40 seconds. To freeze, cool completely, wrap tightly or use a freezer-safe container, and freeze up to 2 months; thaw overnight in the refrigerator and reheat covered at 350°F until hot and bubbly, adding cream or milk if needed. The source lists fresh chives as a garnish but gives no amount.