Imported from TikTok

Creamy Baked Four-Cheese Mac and Cheese

Name: Creamy Baked Four-Cheese Mac and Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb Cavatappi pasta; 8 oz Smoked Gouda (Freshly shredded; smoked Gouda is specified.); 8 oz Mild cheddar (Freshly shredded.); 8 oz Colby Jack cheese (Freshly shredded.); 8 oz Mozzarella (Freshly shredded.); 0.5 cup Butter (1 stick.); 0.5 cup All-purpose flour; 1 cup Heavy cream; 2 cup Half-and-half; Knorr chicken bouillon (For seasoning the pasta water; amount not specified.); Tony Chachere’s seasoning (To taste; used to season the butter/roux.); Smoked paprika (Amount not specified; for sprinkling over the top.); Dried parsley (Amount not specified; sprinkle over the top (also described as parsley flakes).)

Recipe by @thatsdamngood_ @thatsdamngood_ · TikTok

Imported by Fireblazz on SeeMeCook

Cavatappi is coated in a velvety roux-based sauce made with smoked Gouda, mild cheddar, Colby Jack, and mozzarella, then layered with extra cheese and baked until bubbly. The creator describes this as the creamy version of baked macaroni and cheese.

8 servings70 minAmerican

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Ingredients

1 lb Cavatappi pasta
8 oz Smoked Gouda (Freshly shredded; smoked Gouda is specified.)
8 oz Mild cheddar (Freshly shredded.)
8 oz Colby Jack cheese (Freshly shredded.)
8 oz Mozzarella (Freshly shredded.)
0.5 cup Butter (1 stick.)
0.5 cup All-purpose flour
1 cup Heavy cream
2 cup Half-and-half
Knorr chicken bouillon (For seasoning the pasta water; amount not specified.)
Tony Chachere’s seasoning (To taste; used to season the butter/roux.)
Smoked paprika (Amount not specified; for sprinkling over the top.)
Dried parsley (Amount not specified; sprinkle over the top (also described as parsley flakes).)

Steps

1
Freshly shred the smoked Gouda, mild cheddar, Colby Jack, and mozzarella, then mix the cheeses together. Reserve some of the shredded mixture for layering and topping.
2
Bring a large pot of water to a boil and season the water with Knorr chicken bouillon.
3
Add the cavatappi to the boiling water. Cook until al dente, then drain.
4
Melt the butter in a pot. Season it with Tony’s seasoning.
5
Add the flour to the melted butter and stir continuously until the flour cooks out and forms a roux.
6
Add the heavy cream and half-and-half to the roux. Stir until combined, then bring the mixture to a light boil.
7
Turn off the heat. Gradually add the shredded cheese mixture, stirring until the sauce is smooth, creamy, and velvety.
8
Taste the cheese sauce and adjust the seasoning if needed.
9
Add the drained cavatappi to the sauce and mix until the noodles are thoroughly coated.
10
Transfer half of the macaroni mixture to a baking dish. Add a layer of reserved shredded cheese, then add the remaining macaroni.
11
Finish with more reserved shredded cheese on top. Sprinkle with smoked paprika and dried parsley.
12
Bake at 375°F (190°C) for 35–40 minutes, until golden, bubbly, and crispy on top.
13
Let the baked mac and cheese rest for 10 minutes before serving.

Notes

The source gives no specific amounts for bouillon, Tony’s seasoning, smoked paprika, or dried parsley. The description specifies 35–40 minutes of baking and a 10-minute rest; the spoken transcript says about 40 minutes.