Description
A creamy, cheesy mac and cheese that elevates comfort food to new heights, featuring a blend of mozzarella, Colby jack, and cheddar.
Ingredients
Scale
- 1 pound cavatappi pasta
- 1 pound mozzarella cheese, grated
- 1 pound Colby jack cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter, unsalted
- 3 tablespoons all-purpose flour
- 12 ounces evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the mozzarella, Colby jack, and cheddar cheese and set aside.
- Cook the cavatappi pasta in salted boiling water according to package instructions. Drain and set aside.
- Combine garlic powder, smoked paprika, salt, and pepper in a small bowl.
- Make the roux by melting butter in a large saucepan over medium heat. Add flour and stir continuously for about 2 minutes.
- Whisk in the evaporated milk and heavy cream until smooth, then add Dijon mustard and cook until thickened, about 5-7 minutes.
- Stir in half of the mixed cheeses until melted.
- Mix the cooked pasta with the cheese sauce in a large mixing bowl.
- Layer half of the macaroni mixture in a greased baking dish, then add a layer of cheese, followed by the remaining macaroni mixture and top with the rest of the cheese.
- Bake for 25-30 minutes until golden brown and bubbly.
Notes
Make sure your butter is at room temperature for easy melting. If leftovers are present, store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg