Directions
- 1Grate mozzarella, Colby Jack, and sharp cheddar cheese.
- 2Salt your water and bring it to a boil.
- 3Add cavatappi pasta to the boiling water and cook for about seven minutes until super al dente.
- 4Drain your pasta and return it to the stove.
- 5Melt three tablespoons of butter in the pot.
- 6Prepare the spice blend: mixture of garlic powder, smoked paprika, salt, and pepper.
- 7Add half of the spice mixture to the melted butter before adding the flour.
- 8Add three tablespoons of flour and cook it down to form a roux.
- 9Pour in one can of evaporated milk and whisk until incorporated.
- 10Add two cups of heavy cream and bring to a simmer.
- 11Stir in some Dijon mustard and the rest of your seasoning mix.
- 12Add half of the grated cheese (mozzarella, Colby Jack, and sharp cheddar) to the sauce.
- 13Add the cooked pasta to the cheese sauce and turn off the heat.
- 14Layer half of the pasta mixture in a baking dish.
- 15Sprinkle half of the remaining cheese over the pasta layer.
- 16Add the rest of the pasta mixture on top.
- 17Top with the remaining cheese.
- 18Bake in the oven at 350 degrees Fahrenheit for about 25 minutes.
Ingredients
- 0.83 pounds Mozzarella cheese
- 0.83 pounds Colby Jack cheese
- 0.83 pounds Sharp cheddar cheese
- 1 box Cavatappi pasta
- 3 tablespoons Butter
- 1 tablespoon Garlic powder
- 1 tablespoon Smoked paprika
- Salt
- Pepper
- 3 tablespoons All-purpose flour
- 1 can Evaporated milk
- 2 cups Heavy cream
- Dijon mustard
Equipment
GraterPotColanderWhiskBaking dishOven
Tips
- Use cavatappi pasta to absorb more creamy sauce.
- Cook pasta super al dente, about seven minutes.
- Incorporate the spice blend into the roux, not just at the end.
- Layer the cheese and pasta for even distribution.
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