Hearty Baked Harvest Cheeses with Noodles

Ingredients

• 1 lb cavatappi pasta (cooked in salted, boiling water for 7 minutes)
• 1 lb extra sharp cheddar (freshly shredded)
• 1 lb mozzarella (freshly shredded)
• 1 lb smoked gouda (freshly shredded)
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp garlic granules (or powder)
• 0.5 tbsp paprika (smoked preferred; optionally add 1-2 drops of liquid smoke if using regular paprika)
• 4 tbsp flour
• 4 tbsp butter
• 12 oz evaporated milk (1 can)
• 2 cup whole milk
• fresh oregano (garnish, optional)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Cook the pasta in salted, boiling water for 7 minutes until slightly underdone; it will finish cooking in the oven. Set aside.

3. 3

   Freshly shred the cheddar, mozzarella, and smoked gouda. Do not use pre-shredded cheese as the anti-clumping coating can make the sauce grainy.

4. 4

   Mix the shredded cheeses together in a bowl and divide the mixture into two equal halves. Set aside.

5. 5

   In a small bowl, combine the salt, pepper, garlic granules, and paprika. Set aside.

6. 6

   In a large sauté pan over medium heat, melt the butter. Add half of the spice mixture and cook for about 30 seconds until fragrant.

7. 7

   Add the flour to the butter and spices. Cook for 2 minutes, stirring continuously to form a roux.

8. 8

   Add the evaporated milk a little at a time, whisking or stirring to ensure the mixture is fully combined and smooth before adding more.

9. 9

   Add the whole milk a little at a time, again ensuring it is fully incorporated before adding more. Cook on medium heat for 2-3 minutes.

10. 10

    Turn the heat to low. Slowly add one half of the shredded cheese mixture, a little at a time, ensuring the cheese fully melts before adding the next handful. Stir in the remaining half of the spice mixture.

11. 11

    Mix the cooked pasta into the cheese sauce until well coated.

12. 12

    In a large baking dish, spread half of the pasta and cheese sauce mixture. Sprinkle half of the remaining shredded cheese (one quarter of the original total) over the layer.

13. 13

    Add the remaining pasta and cheese mixture, then top the entire dish with the final portion of shredded cheese.

14. 14

    Bake the macaroni and cheese for 25 minutes.

15. 15

    Broil for an additional 2-3 minutes, or until the cheese on top begins to brown and become crispy.

16. 16

    Top with fresh oregano and serve hot.

Notes

Do not buy pre-shredded cheese; the coating used to prevent clumping will make the sauce grainy. Smoked paprika is highly recommended for the flavor profile, but liquid smoke can be used as a substitute.

Nutrition per serving

• Main Course
• Side Dish
• Appetizer
• Macaroni and Cheese
• Baked
• Comfort Food
• Fantasy Inspired
• Vegetarian