Cavatappi pasta
1 pound
Meals
Creamy baked macaroni and cheese.
A three-cheese baked pasta based on Tini Younger’s published method.
- Makes
- 8–10 servings
- Hands-on
- 30 minutes
- Total time
- 1 hour 10 minutes
- Effort
- Easy
GET WHAT YOU NEED
Your shopping list
For 8–10 servings.
Low-moisture mozzarella
16 ounces
Colby Jack cheese
16 ounces
Cheddar cheese
8 ounces
Unsalted butter
3 tablespoons, plus 1 teaspoon for dish
Smoked paprika
1 teaspoon
Kosher salt
3/4 teaspoon, plus pasta-water seasoning
Garlic powder
1/2 teaspoon
Black pepper
1/2 teaspoon
All-purpose flour
3 tablespoons
Evaporated milk
12-ounce can
Heavy cream
2 cups
Dijon mustard
1 tablespoon
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Tools & supplies
9 × 13-inch baking dish
Holds the layered pasta.
Pot, large skillet and whisk
Cook pasta and smooth sauce.
Box grater
Grate the cheeses before cooking.
STEP BY STEP
Make it
Prepare
Heat oven to 350°F; butter the dish. Cook pasta just to al dente and drain. Grate and combine cheeses; divide in half.
Start sauce
Melt butter over medium heat. Stir in spices for 30 seconds, then flour for 3–5 minutes.
Add dairy
Gradually whisk in evaporated milk until thickened, about 5 minutes. Add cream and mustard.
Melt cheese
Lower heat. Add half the cheese gradually, stirring smooth. Fold in pasta.
Layer and bake
Layer half the pasta, half the reserved cheese, then repeat. Bake 25–30 minutes until bubbling.
Good to know
- Grating blocks yourself helps the cheese melt evenly.
- Low heat during cheese addition reduces the chance of a grainy sauce.
- Refrigerate perishable leftovers promptly.
SAVE THE MAKING
Prefer it ready-made?
Compare these finished options with making your own.
Prepared macaroni and cheese
A heat-and-serve alternative to making the sauce.
Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.
Sources & further reading
Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.
- Tini Younger via Good Morning America — Ingredient amounts and method