Directions
- 1Boil cavatappi noodles in a pot filled with salted water.
- 2Grate the sharp cheddar, Colby Jack, and mozzarella cheeses. Make sure to hand grate all cheeses for the best result.
- 3Toss all the grated cheeses together to combine.
- 4Separate half of the combined cheese into a small bowl, as it will be used for layering.
- 5Combine salt, pepper, garlic powder, and smoked paprika for the seasoning mixture.
- 6In a pan, melt 3 tablespoons of unsalted butter.
- 7Add half of the seasoning mixture to the melted butter and stir.
- 8Add 3 tablespoons of flour to the pan and whisk to create a roux.
- 9Pour in the evaporated milk while whisking.
- 10Add the heavy cream while whisking.
- 11Add the remaining seasoning mixture and 1 tablespoon of Dijon mustard to the sauce.
- 12Turn off the heat or set it to low, then gradually add the cheese to the sauce, whisking well until creamy and melted.
- 13Add the boiled noodles to the cheesy sauce and mix well until fully coated.
- 14Pour half of the mac and cheese into a baking pan and spread it out.
- 15Layer half of the separated cheese on top of the mac and cheese in the pan.
- 16Add the remaining mac and cheese to the pan and spread it out.
- 17Top with the rest of the cheese.
- 18Bake in the oven for 25 to 30 minutes, then broil for the last 5 minutes to get a crunchy exterior and a velvety, buttery, gooey center.
Ingredients
- 1 lb cavatappi noodles
- 1 lb mozzarella cheese
- 1 lb Colby Jack cheese
- 0.5 lb sharp cheddar cheese
- 0.25 tsp salt
- 0.25 tsp pepper
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 3 tbsp unsalted butter
- 3 tbsp flour
- 16 oz evaporated milk
- 2 cups heavy cream
- 1 tbsp Dijon mustard
Equipment
potgratersmall bowlpanwhiskbaking panwooden spoonoven
Tips
- Hand grate all your cheeses for the best result. It can be tiring so consider investing in a hand-rotating grater.
- Use smoked paprika for a nice depth of flavor.
- For the roux, ensure the temperature is right and whisk everything well, using full-fat ingredients.
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