The World's Best Mac and Cheese
A rich and creamy baked mac and cheese recipe featuring cavatappi pasta, a blend of three cheeses, and a flavorful seasoning mix, finished with a golden-brown cheesy topping.
Ingredients
- cavatappi pasta
- chicken bouillon powder
- sharp cheddar cheese
- Monterey Jack cheese
- Colby Jack cheese
- unsalted butter
- all-purpose flour
- garlic powder
- onion powder
- smoked paprika
- ground ginger
- Dijon mustard
- evaporated milk
- heavy cream
- fresh parsley
Method
- 1
Bring a large pot of water to a boil. Stir in the chicken bouillon powder until dissolved. Add the cavatappi pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
- 2
While the pasta is cooking, grate all three blocks of cheese (sharp cheddar, Monterey Jack, and Colby Jack) using a box grater. In a large bowl, toss the grated cheeses together to combine. Set aside half of the cheese mixture in a separate bowl for layering and topping.
- 3
In a small bowl, combine the garlic powder, onion powder, smoked paprika, and ground ginger. Mix well.
- 4
In a large, deep skillet or pot over medium heat, melt the butter. Once melted, add half of the seasoning mixture and cook, stirring constantly, for about 1-2 minutes until fragrant.
- 5
Sprinkle the flour over the melted butter and seasonings. Whisk continuously for about 1 minute to cook out the raw flour taste and form a roux.
- 6
Slowly pour in the evaporated milk while whisking constantly to prevent lumps. Once smooth, slowly whisk in the heavy cream.
- 7
Add the remaining seasoning mixture and the Dijon mustard to the sauce, whisking until fully incorporated.
- 8
Turn off the heat. Add half of the total grated cheese mixture to the skillet in handfuls, whisking after each addition until the cheese is completely melted and the sauce is smooth and velvety.
- 9
Add the cooked and drained cavatappi pasta to the cheese sauce. Stir with a spatula until all the pasta is evenly coated.
- 10
Preheat your oven to 375°F (190°C).
- 11
Spread half of the macaroni and cheese mixture into the bottom of a 9x13 inch baking pan, creating an even layer.
- 12
Sprinkle half of the reserved cheese (the portion you set aside earlier) evenly over the pasta.
- 13
Add the remaining macaroni and cheese on top of the cheese layer, spreading it out evenly.
- 14
Top with the final layer of reserved grated cheese, covering the entire surface.
- 15
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- 16
Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.
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