Chef Tini’s Mac and Cheese (Smaller Serving)

Ingredients

  • 500g mozzarella cheese (block)
  • 500g Colby cheese
  • 500g mild cheddar yellow 
  • 400g cellentani Pasta 
  • 1 Tablespoon garlic powder
  • 1 Tablespoon smoked paprika
  • 1 Teaspoon cayenne pepper (optional) 
  • 1 teaspoon ground black pepper
  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 1 (340ml) can evaporated milk
  • 2 cups heavy cream
  • 3 tablespoon Dijon mustard

Method: 

  1. Preheat the oven to 350°F/ 180°C.
  2. Grate all blocks of cheese into a large mixing bowl, then toss together and transfer half to a separate bowl.
  3. Cook the cellentani Pasta in salted water until soft, drain and set aside. 
  4. While the pasta is cooking, combine the garlic powder, smoked paprika, and the ground black pepper in a small prep bowl and set aside.

5. Melt the  butter in a skillet, then add half the seasoning mix and stir.

6. Add the all-purpose flour and immediately whisk until the butter/flour mixture is bubbling.

7. Add the can of evaporated milk and whisk constantly. Once it begins to thicken and bubble in the middle of the pan, add the heavy cream, the remaining half of the seasoning, and Dijon mustard and whisk until thickened.

8. Add half of the shredded cheese to the skillet, a handful at a time, and stir until completely melted and thick.

9. Add the cooked pasta to the cheese sauce and stir to coat.

10. Transfer half the pasta mixture to a 33 x 23 cm baking pan and layer with a third of the remaining cheese. Add the rest of the mac and cheese on top then finish with the rest of the cheese.

11. Bake for 25 to 30 minutes, then broil the mac and cheese until a nice bubbly, golden brown layer forms on top.

12. Let settle for 10- 15 minutes then serve.