Hey everyone! Today, I’m excited to share a family favorite. When I say favourite, I really do mean FAVOURITE. Mac and cheese happens to be my daughters ultimate comfort food, and coincidence or not, she went through a phase where she liked saying “easy peasy mac and cheesy” over and over again. Likely something she picked up at school. That’s why I am calling this recipe-easy peasy mac and cheesy. Unfortunately mac and cheese is one of those things I didn’t grow up eating so I had to google a recipe. So far we have been hooked on Tini’s viral mac and cheese recipe. So today, I’ll spill the beans on how we’ve enoyed making it in our own kitchen. Feel free to follow along with our version, or if you’re curious about Tini’s original viral video, I’ve included the link for you to explore. Let’s get cooking!

Ingredients:

1 lb pasta (cavatappi or elbow pasta)
1 lb sharp cheddar cheese
1 lb colby jack cheese, mozzarella, or a blend of cheeses
1/4 tsp salt
1 tsp garlic powder
1/2 tsp smoked paprika
3 tbsp unsalted butter
3 tbsp all-purpose flour
12 oz evaporated milk (approximately 1 can)
2 cups heavy cream or whipping cream
1 tbsp Dijon Mustard

Notes:

I usually use only two different types of cheese when I make this recipe. Tini recommends three. You can do it either way, but I never have three different types of cheese at home. Also, cheese is a pretty expensive ingredient so I stick to buying two different types only. You can do it my way, or Tini’s way whichever way you prefer. Tini also uses 2 and 1/2 pounds of cheese, whereas I have been using 2lbs only. Either way it works!

Instructions:

Preparation: Preheat your oven to 350°F (175°C).
Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Grate Cheeses: While the pasta is cooking, grate the sharp cheddar cheese and colby jack cheese (or mozzarella or cheese blend). Combine them together. Set aside.
Make Cheese Sauce: In a large saucepan, melt the butter over medium heat. Once melted whisk in the flour to create a roux. Cook the roux for 1-2 minutes to cook the flour.
Add evaporated Milk and Cream: Gradually pour in the evaporated milk and heavy cream, whisking constantly to prevent lumps from forming. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
Seasoning: Stir in the salt, garlic powder, smoked paprika, and Dijon mustard, combining well with the sauce.
Add Cheese: Gradually add HALF of the cheese, by the handful. Stir until the cheese is melted before adding more so that you get a smooth and creamy sauce

8. Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce, stir until the pasta is evenly coated with the cheesy sauce

9. Layer the Mac and Cheese: In an oven safe dish, layer the pasta. Add 1/2 of the mac and cheese and spread it out in an even layer. Then cover it with half of the remaining cheese. Top it with the rest of the mac and cheese cover with a layer of all remaining cheese. Make sure all layers are spread out evenly.

10. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.

easy peasy mac and cheese with crispy top of melted cheese.

11. Broil: Broil for the last 2 minutes so your mac and cheese gets a nice golden brown crust.

12. Serve: Remove from the oven and let it cool slightly before serving. Garnish with additional shredded chopped parsley, like I did, or some chives like Tini does, if desired. Serve hot and enjoy the creamy, cheesy goodness of Easy Peasy Mac and Cheesy!

How to Serve and/or Pairings:

Serving Suggestions: Serve this delicious mac and cheese as a main dish or as a side dish alongside your favorite proteins like grilled chicken, steak, or roasted vegetables.
Pairings: Pair with a crisp green salad dressed with vinaigrette for a refreshing contrast to the rich and creamy mac and cheese.

Storage Instructions:

Refrigeration: Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days.

Common Substitutions:

Pasta: Feel free to use your favorite shortcut pasta shape in place of cavatappi or elbow pasta.
Cheese: Experiment with different cheese varieties such as Gouda, fontina, or gruyere for unique flavor profiles.

Troubleshooting:

Sauce Too Thick: If the cheese sauce becomes too thick, simply add a splash of milk or cream and whisk until smooth.
Sauce Too Thin: If the sauce is too thin, continue cooking over low heat, stirring constantly, until it thickens to your desired consistency.
Cheese Not Melting: Make sure to gradually add the cheese to the sauce and stir constantly to prevent clumping. If needed, lower the heat to ensure the cheese melts evenly. Its also a good idea to not use cheese that already comes shredded. Those usually are harder to melt than the ones you have to shred it yourself.

Ingredients

1 lb pasta cavatappi or elbow pasta
1 lb sharp cheddar cheese
1 lb colby jack cheese mozzarella, or a blend of cheeses
1/4 tsp salt
1 tsp garlic powder
1/2 tsp smoked paprika
3 tbsp unsalted butter
3 tbsp all-purpose flour
12 oz evaporated milk approximately 1 can
2 cups heavy cream or whipping cream
1 tbsp Dijon Mustard

Instructions

Preparation: Preheat your oven to 350°F (175°C).
Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Grate Cheeses: While the pasta is cooking, grate the sharp cheddar cheese and colby jack cheese (or mozzarella or cheese blend). Combine them together. Set aside.
Make Cheese Sauce: In a large saucepan, melt the butter over medium heat. Once melted whisk in the flour to create a roux. Cook the roux for 1-2 minutes to cook the flour.
Add evaporated Milk and Cream: Gradually pour in the evaporated milk and heavy cream, whisking constantly to prevent lumps from forming. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
Seasoning: Stir in the salt, garlic powder, smoked paprika, and Dijon mustard, combining well with the sauce.
Add Cheese: Gradually add HALF of the cheese, by the handful. Stir until the cheese is melted before adding more so that you get a smooth and creamy sauce
Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce, stir until the pasta is evenly coated with the cheesy sauce
Layer the Mac and Cheese: In an oven safe dish, layer the pasta. Add 1/2 of the mac and cheese and spread it out in an even layer. Then cover it with half of the remaining cheese. Top it with the rest of the mac and cheese cover with a layer of all remaining cheese. Make sure all layers are spread out evenly.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
Broil: Broil for the last 2 minutes so your mac and cheese gets a nice golden brown crust.
Serve: Remove from the oven and let it cool slightly before serving. Garnish with additional shredded chopped parsley, like I did, or some chives like Tini does, if desired. Serve hot and enjoy the creamy, cheesy goodness of Easy Peasy Mac and Cheesy!

Notes

Please note that calories provided are only an estimate

FAQ:

Can I use pre-shredded cheese? While pre-shredded cheese can be convenient, freshly grated cheese will melt more smoothly and result in a creamier texture.
Can I make this ahead of time? Absolutely! Prepare the mac and cheese up to the point of baking, then cover and refrigerate until ready to bake. Allow it to come to room temperature before baking as directed.
Can I omit the mustard? The Dijon mustard adds a subtle tanginess to the sauce, but you can omit it if you prefer.