Extra Cheesy Baked Mac and Cheese

Ingredients

• 8 oz sharp cheddar cheese (shredded)
• 8 oz Colby Jack cheese (shredded)
• 8 oz mozzarella cheese (shredded)
• 6 oz Gruyère cheese (shredded)
• 4 oz pepper jack cheese (shredded)
• 16 oz Cavatappi pasta (dry)
• 3 tbsp salted butter (plus extra for greasing skillet)
• 3 tbsp all purpose flour
• 2 cup evaporated milk
• 2 cup heavy cream
• 8 oz cream cheese (softened)
• 1 tsp salt (or to taste)
• 1 tsp black pepper
• 1 tsp paprika
• 0.5 tsp ground mustard
• paprika (for topping)
• fresh parsley (for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Shred the sharp cheddar, Colby Jack, mozzarella, Gruyère, and pepper jack cheeses. Combine them into one large bowl to create your cheese blend and set aside.

3. 3

   Bring a large pot of salted water to a boil.

4. 4

   Add the cavatappi pasta to the boiling water and cook for 6 minutes, which should be just under al dente. Drain in a colander, then return the pasta to the pot.

5. 5

   In an enamel cast iron skillet over medium heat, melt 3 tablespoons of salted butter.

6. 6

   Sprinkle in the flour and whisk continuously for 1 to 2 minutes to create a roux.

7. 7

   Add the salt, black pepper, 1 tsp paprika, and ground mustard to the roux, whisking until smooth.

8. 8

   Slowly pour in the evaporated milk while whisking continuously.

9. 9

   Slowly pour in the heavy cream and continue whisking until the mixture is fully combined.

10. 10

    Add the softened cream cheese and whisk until it is completely melted and the sauce is smooth.

11. 11

    Turn off the heat and add 3 ½ cups of the shredded cheese blend to the sauce. Stir until the cheese is melted and the sauce is creamy. Reserve the remaining cheese blend for layering.

12. 12

    Pour the cheese sauce over the cooked pasta and mix until every noodle is evenly coated.

13. 13

    Carefully wipe out the cast iron skillet used for the sauce, then lightly butter the inside surfaces.

14. 14

    Add half of the mac and cheese mixture to the skillet and spread it evenly. Sprinkle with half of the reserved shredded cheese blend.

15. 15

    Repeat with the remaining mac and cheese mixture, then top with the rest of the shredded cheese. Lightly sprinkle extra paprika over the top for color.

16. 16

    Bake for 25 to 30 minutes, or until the cheese is bubbly and the edges are golden brown.

17. 17

    Remove from the oven and let the dish rest for 5 minutes to allow the sauce to set slightly.

18. 18

    Garnish with fresh parsley and serve hot.

Notes

The author notes that this recipe reheats very well and won't get gritty or separate as long as it isn't overcooked initially. For a holiday version, the author suggests adding eggs for a 'stiffer' texture, but this specific version is designed to be extra creamy for cookouts.

Nutrition per serving

• mac and cheese
• main dish
• side dish
• baked
• cheesy
• cookout
• holiday recipes
• comfort food