Tini's Macaroni and Cheese Viral (Printer-Friendly Version)

Ultra creamy macaroni with rich cheese layers, golden topping, and easy make-ahead prep for crowd-pleasing gatherings.

# Required Ingredients:

→ Pasta

01 - 400 g elbow macaroni or other short pasta

→ Cheese

02 - 200 g sharp cheddar cheese, hand-shredded
03 - 150 g colby jack cheese, hand-shredded
04 - 150 g mozzarella cheese, block form, hand-shredded

→ Dairy

05 - 60 g unsalted butter
06 - 250 ml heavy cream
07 - 350 ml evaporated milk

→ Seasonings

08 - 1 teaspoon paprika
09 - 1 teaspoon garlic powder
10 - 1 tablespoon dijon mustard
11 - 1 teaspoon fine sea salt
12 - 0.5 teaspoon freshly ground black pepper

→ Other

13 - 30 g all-purpose flour

# Step-by-Step Instructions:

01 - Grate all cheeses by hand and combine in a large bowl. Divide cheese mixture evenly into two portions.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente. Drain and set aside.
03 - In a large saucepan, melt unsalted butter over medium heat. Stir in flour and half of the seasonings. Cook, whisking constantly, for 2 minutes until a fragrant paste forms.
04 - Gradually pour in evaporated milk and heavy cream, stirring until smooth. Whisk in remaining seasonings and dijon mustard. Cook over medium heat, bringing just to a low boil until thickened.
05 - Add half the shredded cheese mixture to the sauce in small portions. Stir with a spatula until fully melted and incorporated, resulting in a smooth, creamy sauce.
06 - Fold the drained pasta thoroughly into the cheese sauce, ensuring all noodles are evenly coated.
07 - Brush a 23 x 33 cm casserole dish with butter. Transfer half of the macaroni mixture into the dish. Sprinkle with half of the remaining cheese. Add the remaining macaroni, then top with the final layer of shredded cheese.
08 - Preheat oven to 180°C (160°C fan). Bake for 25–30 minutes until golden and bubbling.
09 - If desired, broil under high heat for 2–3 minutes for a bubbling, browned crust. Serve hot.

# Handy Cooking Tips:

01 - For best results, shred cheese by hand as pre-shredded options contain anti-caking agents that affect melting quality.
02 - Use a block of mozzarella rather than fresh mozzarella balls for ideal texture and melt.
03 - Corkscrew pasta, shells, or cavatappi are suitable alternatives to elbows for a unique twist.
04 - Pasta should be cooked just to al dente to avoid becoming overly soft after baking.

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