Tini's Mac and Cheese
Tini's mac and cheese. OBSESSED, but my gosh, that's a lotttt of cheese! I've wanted to try this forever and I'm so glad I did. It was unreal, and so big I had to share it with my neighbours. The original recipe uses cavatappi pasta, but in Australia San Remo has them as Curls, and they're SO good for holding all that sauce.
ingredients
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method
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Preheat your oven to 180°C.
Cook the San Remo Curls according to packet instructions until 3 minutes before al dente. Drain and set aside.
Combine the mozzarella, Colby Jack and cheddar in a large bowl. Divide the cheese mixture roughly in half and set aside.
In a small bowl, combine the garlic powder, smoked paprika, salt and pepper. Divide the seasoning mixture in half.
Melt the butter in a large pot or deep pan over medium heat. Add half of the seasoning mixture and the flour, stirring continuously for 2-3 minutes until a thick paste forms.
Slowly whisk in the evaporated milk until smooth. Add the thickened cream and remaining seasoning mixture, stirring until combined.
Add the Dijon mustard and keep whisking until the sauce begins to thicken slightly.
Gradually add HALF of the cheese mixture, one handful at a time, stirring until completely melted before adding more.
Add the cooked pasta and stir until every curl is coated in the cheesy sauce.
Add half of the pasta to your baking dish and top with half of the remaining cheese. Repeat with the rest of the pasta and finish with the remaining cheese on top.
Bake for 20 minutes, or until bubbling around the edges.
Leah's notes
Tini says ALWAYS shred your own cheese! Pre-shredded cheese doesn't melt as smoothly.
