Tini's Mac and Cheese (Classic or Vegan)
Tini's viral baked mac and cheese, made classic or vegan with a few simple swaps. Creamy, cheesy and easy to make, it's a crowd-pleaser for everyone, perfect for holidays, game days and weeknight dinners.
Ingredients
- 1 pound Cavatappi Pasta
- 1 bag Shredded Cheddar Cheese (dairy or vegan)
- 1 bag Shredded Colby Jack Cheese (dairy or vegan)
- 1 bag Shredded Mozzarella Cheese (dairy or vegan)
- 1 tsp Garlic Powder
- 1 tsp Paprika
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- 3 tbsp Butter (dairy or vegan)
- 3 tbsp Flour
- 1.5 cups Soy Milk (or one 12 oz can evaporated milk for classic)
- 2 cups Full Fat Coconut Milk (or heavy cream for classic)
- 1 tbsp Dijon Mustard
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
- Combine all three shredded cheeses in a bowl, then move half into a second bowl. Set both aside.
- Stir together the garlic powder, smoked paprika, salt and pepper in a small bowl.
- Cook the cavatappi in salted water: about 6 minutes (al dente) if making ahead, or 8 minutes if eating right away. Drain and set aside.
- Melt the butter in a large skillet over medium-low heat. Add HALF of the seasoning and stir for about 30 seconds. Add the flour and stir until it becomes a paste, about 2 to 3 minutes.
- Whisk in the coconut milk (or heavy cream) for a couple of minutes until smooth. Reduce the heat to low, then add the soy milk (or evaporated milk), the rest of the seasoning and the Dijon, and stir to combine.
- Add ONE bowl of cheese to the sauce a handful at a time, letting each handful melt before adding more. Save the second bowl for layering.
- Stir in the pasta until it's fully coated in the cheese sauce.
- Add half of the pasta to the baking dish, then half of the remaining cheese. Repeat with the rest of the pasta and cheese.
- If making ahead, stop here. Cover and refrigerate until you're ready to bake.
- Bake until the cheese is melted and bubbly, about 25 to 30 minutes.
- Broil until the top is golden brown, about 2 minutes. Enjoy immediately!
Notes
Classic (non-vegan): Use butter, one 12 oz can of evaporated milk, heavy cream, and dairy cheddar, Colby Jack and mozzarella. Shred the cheese from the block for the smoothest sauce.
Vegan: Use vegan butter, soy milk, full-fat coconut milk and any vegan shreds that melt well. I use Violife.
Tini's full cheese amount: I use exactly half of the cheese used in the original. For it her way, use 16 oz mozzarella, 16 oz Colby Jack and 8 oz cheddar.