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Tini’s Viral Lasagna

Tini's viral lasagna is a hearty, cheesy, and flavorful dish that's perfect for family dinners or special occasions. This lasagna features layers of rich meat sauce, creamy béchamel, and a blend of cheeses, all nestled between tender lasagna noodles.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • For the Pasta:
  • 1 lb 454g cavatappi pasta (or elbow macaroni)
  • Salt for boiling water
  • For the Cheese Sauce:
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups evaporated milk
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Dijon mustard
  • Salt & pepper to taste
  • Cheese Blend:
  • 1½ cups sharp cheddar cheese shredded
  • 1½ cups Colby Jack cheese shredded
  • 1 cup mozzarella cheese shredded
  • plus extra for topping

Method
 

  1. Boil the Pasta
  2. Bring a large pot of salted water to a boil. Cook cavatappi pasta until al dente, according to package instructions. Drain and set aside.
  3. Make the Roux
  4. In a large saucepan, melt butter over medium heat. Once melted, whisk in flour and cook for 1–2 minutes, stirring constantly, until it forms a smooth paste (roux).
  5. Add Cream & Seasonings
  6. Slowly whisk in evaporated milk and heavy cream until smooth. Let simmer on low heat for 2–3 minutes, then stir in garlic powder, paprika, Dijon mustard, salt, and pepper.
  7. Melt in the Cheese
  8. Add shredded cheddar, Colby Jack, and mozzarella a handful at a time. Stir until completely melted and the sauce is smooth and creamy.
  9. Combine Pasta & Sauce
  10. Fold cooked pasta into the cheese sauce until fully coated. Pour into a buttered 9x13 baking dish.
  11. Top & Bake
  12. Sprinkle extra shredded cheese on top. Bake at 375°F (190°C) for 15–20 minutes, or until the top is golden and bubbly.
  13. Serve & Enjoy
  14. Let it cool slightly before serving. Optional: garnish with chopped parsley or crushed red pepper for extra flair.

Notes

  • Shred Your Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. To achieve the creamiest texture, please consider using block cheese and shredding it yourself.
  • Pasta Options: Cavatappi is ideal because it holds sauce well, but elbow macaroni, shells, or rotini also work great.
  • Spice It Up: Add a pinch of cayenne or chopped jalapeños if you like heat. For extra flavour, you can also stir in cooked bacon or roasted garlic.
  • Make-Ahead Tip: Assemble the dish in advance and refrigerate (covered) for up to 24 hours. Let it come to room temperature before baking.
  • Extra Crispy Top: Broil the mac and cheese for 2–3 minutes at the end for a browned, bubbly finish, but watch it closely!