Description
This Easy Mac and Cheese recipe features a creamy, cheesy sauce made from sharp cheddar, American, and medium cheddar cheeses, combined with perfectly cooked cavatappi pasta. The sauce is crafted with a classic roux base enriched with heavy cream and whole milk, and seasoned with paprika, garlic powder, Dijon mustard, salt, and pepper. Finished under the broiler for a bubbly, golden cheese topping, this comforting dish is perfect for a quick weeknight dinner or a cozy meal anytime.
Ingredients
Scale
Pasta
- 1 lb Cavatappi Pasta (or elbow, penne, farfalle)
Sauce
- 4 Tablespoons Butter
- 1/4 cup Flour
- 1 1/2 cups Whole Milk
- 1 1/2 cups Heavy Cream
- 8 ounces Sharp Cheddar (freshly grated, divided)
- 8 ounces American Cheese (Boar’s Head from the deli, cut into small pieces)
- 4 ounces Medium Cheddar Cheese (freshly grated)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 1/2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Dijon Mustard (optional up to 2 teaspoons)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Generously salt the water to add flavor. Drain pasta and set aside.
- Make the Roux: While the pasta water is heating, melt butter in a large saucepan over medium heat. Whisk in the flour and cook for about 2 minutes until it forms a smooth paste, ensuring no raw flour taste in the sauce.
- Add Dairy: Slowly pour heavy cream and whole milk into the roux, about 1/4 cup at a time, whisking constantly to prevent lumps. Continue cooking for 2-3 minutes until the sauce thickens and coats the back of a spoon.
- Season the Sauce: Stir in Dijon mustard, paprika, garlic powder, salt, and pepper. Taste and adjust seasonings as needed.
- Melt the Cheese: Reduce heat to low. Gradually add the American cheese, medium cheddar, and half the sharp cheddar, stirring constantly until the cheese is fully melted and the sauce is smooth. Add cheese in small increments and whisk thoroughly after each addition.
- Combine with Pasta: Add the cooked pasta to the cheese sauce and stir well to coat evenly. Transfer the mixture into a baking dish. Sprinkle the remaining sharp cheddar cheese on top.
- Broil or Bake: Preheat your oven’s broiler and broil the mac and cheese for 2-3 minutes until the cheese topping is melted and bubbly. Alternatively, bake at 350°F (175°C) for 12-15 minutes until heated through and the cheese is melted.
- Serve: Serve immediately to enjoy the creamiest texture. Optionally garnish with dried parsley or additional paprika for color and flavor.
Notes
- Generously salting the pasta water infuses flavor into the pasta itself, enhancing the overall dish.
- Be sure to whisk the roux thoroughly to avoid lumps and ensure a smooth cheese sauce.
- Using a mix of cheeses adds complexity and depth of flavor to the sauce.
- Broiling at the end creates a perfect bubbly and golden cheese crust; watch carefully to avoid burning.
- This mac and cheese is best served fresh for optimal creaminess but can be stored and reheated gently.
- For a gluten-free version, substitute the flour with a gluten-free flour blend suitable for thickening sauces.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, easy mac and cheese, cavatappi pasta, cheesy pasta, comfort food, baked mac and cheese
