Ingredients
Cheese
- 1 pound mozzarella cheese (block, shredded)
- 1 pound Colby Jack cheese (shredded)
- 8 ounces sharp cheddar cheese (shredded, yellow preferred)
Pasta
- 1 pound cavatappi pasta
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
Sauce Base
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 (12 oz.) can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
Garnish
- Fresh chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the mac and cheese later.
- Shred Cheese: Shred the mozzarella, Colby Jack, and sharp cheddar cheeses into a large mixing bowl. Toss them together evenly, then transfer half of this mixture into a separate bowl for layering.
- Cook Pasta: Boil the cavatappi pasta in salted water according to package instructions until al dente. Drain the pasta thoroughly and set it aside.
- Prepare Seasoning Mix: In a small bowl, combine garlic powder, smoked paprika, coarse salt, and ground black pepper. Set this seasoning blend aside for later use in the sauce.
- Melt Butter and Add Seasoning: In a skillet, melt the salted butter over medium heat. Add half of the seasoning mixture and stir to incorporate the flavors into the butter.
- Create Roux: Sprinkle the all-purpose flour into the butter and seasoning mixture, whisking constantly for 1 to 2 minutes until the mixture bubbles and cooks through, forming a roux.
- Add Milk and Cream: Gradually whisk in the evaporated milk, stirring until the sauce begins to thicken and bubble. Then add the heavy cream, the remaining half of the seasoning mix, and Dijon mustard, whisking continuously until the sauce is smooth and thickened.
- Melt Cheese into Sauce: Add half of the shredded cheese to the skillet a handful at a time, stirring continuously until the cheese fully melts and the sauce becomes thick and creamy.
- Combine Pasta and Sauce: Add the cooked pasta into the cheese sauce and stir well to coat every piece uniformly.
- Assemble in Baking Dish: Pour half of the mac and cheese mixture into a 9×13-inch baking pan. Sprinkle one-third of the reserved cheese mixture over the pasta. Add the remaining mac and cheese on top, then finish by evenly distributing the remaining cheese over the dish.
- Bake and Broil: Bake the assembled dish in the preheated oven for 25 to 30 minutes. For a bubbly, golden brown top, broil for an additional 1 to 2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Remove the mac and cheese from the oven and garnish with freshly chopped parsley before serving.
Notes
- Using block mozzarella cheese is recommended as it’s easier to shred and melts better than soft packaged mozzarella balls.
- Cook the pasta to al dente to ensure it holds up well when baked.
- Keep an eye on the broiling step as the cheese topping can brown quickly.
- This recipe serves 12, making it ideal for family gatherings or potlucks.
- You can substitute cavatappi pasta with other sturdy pastas like elbow macaroni or penne if unavailable.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
