Ingredients
Cheeses
- 1 pound mozzarella cheese (block, shredded)
- 1 pound Colby Jack cheese (shredded)
- 8 ounces sharp cheddar cheese (yellow preferred, shredded)
Pasta
- 1 pound cavatappi pasta
Spices
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
Cream Sauce
- 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 (175°C) to prepare for baking the mac and cheese later.
- Shred Cheeses: Shred 1 pound mozzarella, 1 pound Colby Jack, and 8 ounces sharp cheddar cheese. Toss together and divide the mixture in half, placing half aside in a separate bowl.
- Cook Pasta: Boil 1 pound of cavatappi pasta in salted water according to the package directions until al dente. Drain the pasta well and set it aside.
- Mix Spices: In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon coarse salt, and ½ teaspoon ground black pepper. Set this seasoning mix aside.
- Make Roux: In a skillet, melt 3 tablespoons salted butter over medium heat. Add half of the seasoning mix and stir to combine. Then add 3 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is bubbling and cooked through.
- Add Liquids: Slowly whisk in 1 (12 oz.) can evaporated milk. Continue whisking until the sauce thickens and bubbles in the center of the pan. Then add 2 cups heavy cream, the remaining seasoning mix, and 1 tablespoon Dijon mustard. Whisk constantly until the sauce thickens to a creamy consistency.
- Melt Cheese into Sauce: Gradually add half of the shredded cheese to the sauce a handful at a time, stirring until each portion fully melts and the sauce is smooth and thick.
- Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce and stir well to coat all the noodles evenly.
- Assemble in Baking Pan: Transfer half of the mac and cheese mixture into a 9×13-inch baking pan. Sprinkle a third of the remaining cheese on top as a layer. Add the rest of the mac and cheese mixture on top, then finish by layering the remaining cheese evenly all over.
- Bake and Broil: Bake the assembled mac and cheese at 350°F for 25 to 30 minutes until bubbly. Then broil for 1 to 2 minutes to get a golden, slightly crispy top layer. Watch closely to prevent burning.
- Garnish and Serve: Remove from oven, garnish with fresh chopped parsley, and serve hot for a decadent mac and cheese experience.
Notes
- Using block cheese provides better texture and melts more evenly than pre-shredded cheese.
- Adjust spices to taste—smoked paprika adds a subtle smoky flavor, but can be reduced if preferred.
- Ensure pasta is cooked al dente to prevent it from becoming mushy after baking.
- Broiling at the end is key to achieve the golden brown, bubbly cheese crust.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course, Side Dish
- Method: Baking
- Cuisine: American
