Imported from TikTok

Fail-Proof Baked Mac and Cheese

Name: Fail-Proof Baked Mac and Cheese
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb White cheddar cheese (Grated or shredded); 1 lb Monterey Jack cheese (Grated or shredded); 0.5 lb Gruyère cheese (Grated or shredded); 4 oz White American cheese (5 slices; optional); 6 oz Mozzarella cheese (Cubed); 3 tbsp All-purpose flour; 3 tbsp Salted butter; 2 tsp Sodium citrate (Only if not using American cheese); 2 cups Heavy whipping cream (Scalded; transcript says warm); 12 oz Evaporated milk; 1 tsp Mustard powder; 1.5 tsp Onion powder; 1.5 tsp Garlic powder; 1 tsp Smoked paprika; Salt (To taste); Black pepper (To taste); 0.25 tsp Nutmeg; 0.67 cup Reserved pasta water (Reserve from cooking the pasta); 10 cloves Roasted garlic (Optional); 1 lb Cavatappi pasta (Cook 2 minutes less than al dente); Parsley (For garnish); Parmigiano Reggiano (Grated, for garnish)

Recipe by @thatsavagekitchen @thatsavagekitchen · TikTok

Imported by Gavin Lee on SeeMeCook

A rich baked cavatappi mac and cheese with white cheddar, Monterey Jack, Gruyère, and mozzarella in a seasoned, creamy sauce. The source uses American cheese for emulsification, or sodium citrate as an alternative, and finishes the dish under the broiler until the top is browned and crusty.

8 servings65 minAmerican

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Ingredients

1 lb White cheddar cheese (Grated or shredded)
1 lb Monterey Jack cheese (Grated or shredded)
0.5 lb Gruyère cheese (Grated or shredded)
4 oz White American cheese (5 slices; optional)
6 oz Mozzarella cheese (Cubed)
3 tbsp All-purpose flour
3 tbsp Salted butter
2 tsp Sodium citrate (Only if not using American cheese)
2 cups Heavy whipping cream (Scalded; transcript says warm)
12 oz Evaporated milk
1 tsp Mustard powder
1.5 tsp Onion powder
1.5 tsp Garlic powder
1 tsp Smoked paprika
Salt (To taste)
Black pepper (To taste)
0.25 tsp Nutmeg
0.67 cup Reserved pasta water (Reserve from cooking the pasta)
10 cloves Roasted garlic (Optional)
1 lb Cavatappi pasta (Cook 2 minutes less than al dente)
Parsley (For garnish)
Parmigiano Reggiano (Grated, for garnish)

Steps

1
Grate or shred the white cheddar, Monterey Jack, and Gruyère. Cube the mozzarella and set it aside for later.
2
Cook the cavatappi in salted water, stopping 2 minutes before it reaches al dente. Reserve 2/3 cup of the pasta water, then drain the pasta.
3
Melt the salted butter in a saucepan. Add the flour and mix until well combined to make the roux.
4
Add the mustard powder, onion powder, garlic powder, and smoked paprika to the roux. Stir to combine and let the seasonings bloom.
5
Pour in the evaporated milk and stir it into the roux.
6
Add the scalded, warm heavy cream and stir to combine.
7
Turn off the heat. Add half of the cheeses a little at a time, incorporating each addition into the sauce. Add some of the reserved pasta water as you go, until the sauce looks smooth and cohesive.
8
Stir in the roasted garlic, if using.
9
Season the sauce with nutmeg, salt, and black pepper to taste.
10
Add the cooked cavatappi to the sauce and mix to coat the noodles.
11
Fold in the cubed mozzarella.
12
Preheat the oven to 375°F (190°C). In a baking pan, arrange the mixture in alternating layers of noodles and cheese, stacking the layers like Tetris.
13
Bake for 20 minutes, then broil until the top is browned, crusty, and cheesy.
14
Garnish with parsley and grated Parmigiano Reggiano before serving.

Notes

The source lists white American cheese as optional and sodium citrate only if not using American cheese; use one emulsifier option. The transcript does not specify a baking dish size or how the listed cheeses are divided between the sauce and layers, so follow the described noodle-and-cheese layering without a precise allocation.