Holiday Baked Cavatappi Mac and Cheese

Ingredients

• 1 lb Cavatappi pasta (For make-ahead preparation the source says to boil for 7 minutes rather than 8.)
• Salt (Salt the pasta water generously, “like the ocean”; additional salt is included in the seasoning mix to taste.)
• 1 lb Mozzarella (Shred; divide half for the cheese sauce and half for layering.)
• 1 lb Colby Jack cheese (Shred your own cheese.)
• 8 oz Cheddar cheese (Shred.)
• Smoked paprika (Use lots, to taste; mix with the other seasonings and divide the seasoning mixture in half.)
• Garlic powder (To taste; mix with the other seasonings and divide the seasoning mixture in half.)
• Black pepper (To taste; mix with the other seasonings and divide the seasoning mixture in half.)
• 3 tbsp Butter (About 3 tablespoons.)
• 3 tbsp All-purpose flour
• 1 can Evaporated milk (One can; source does not state can size. Do not use condensed milk.)
• 2 cups Heavy cream
• 1 tbsp Dijon mustard (About 1 tablespoon.)
• Milk (Optional, to thin the cheese sauce if it is too thick; amount not specified.)
• Chives (For topping; amount not specified.)

Steps

1. 1

   Bring a large pot of water to a boil. Salt it generously, as the creator describes, “like the ocean.”

2. 2

   Add the cavatappi and boil for about 8 minutes. If making the mac and cheese the night before, boil the pasta for 7 minutes instead. Drain the pasta.

3. 3

   Shred the mozzarella, Colby Jack, and cheddar. Divide the mozzarella in half, setting one half aside for layering and the other half with the cheeses for the sauce. Keep the remaining cheese for layering.

4. 4

   Mix the salt, smoked paprika, garlic powder, and pepper together. Divide the seasoning mixture in half; the source leaves the seasoning amounts to taste and recommends plenty of smoked paprika.

5. 5

   Set a pan over low heat and add the butter. Let it melt.

6. 6

   Add half of the seasoning mixture to the melted butter and cook for about 30 seconds, stirring, to toast the seasonings and infuse the butter.

7. 7

   Add the flour and whisk it into the seasoned butter to make a roux. Keep the heat low and cook for 3–5 minutes.

8. 8

   Slowly pour in the evaporated milk while whisking continuously, adding it gradually so the mixture stays smooth and free of lumps.

9. 9

   With the heat at low to medium, gradually whisk in the heavy cream, adding it a little at a time until incorporated.

10. 10

    Stir in the remaining seasoning mixture, then whisk in the Dijon mustard.

11. 11

    Make sure the heat is low. Add the shredded cheese for the sauce a little at a time, whisking until each addition melts before adding more. The sauce should become silky and smooth. If it is too thick, thin it with milk as needed.

12. 12

    Add the drained cavatappi to the cheese sauce. Fold with a spatula until the pasta is evenly coated.

13. 13

    Spoon half of the pasta mixture into a baking dish. Mix the reserved cheese for layering together and scatter half over the pasta.

14. 14

    Add the remaining pasta mixture to the dish, then top it with the remaining cheese.

15. 15

    Bake at 350°F (175°C) for 20–25 minutes, then broil for about 2 minutes, until the top has a crust.

16. 16

    Finish with chives on top and serve. The creator describes the finished mac and cheese as creamy inside with a crust on the outside.

Notes

The transcript does not specify the evaporated milk can size or quantities for the seasonings, milk used for thinning, or chives. The make-ahead note specifies a 7-minute pasta boil the night before, but gives no further storage or reheating instructions.

Nutrition per serving

• main
• holiday
• baked
• comfort food
• pasta
• vegetarian