Homemade Mac Cheese (Print-Friendly Version)
Cheddar cheese and cavatappi pasta come together with mustard and spices for a warm, comforting dish.
# Ingredients List:
→ Pasta
01 -
450 g cavatappi pasta
→ Dairy
02 -
227 g sharp cheddar cheese, split
03 -
113 g medium cheddar cheese
04 -
227 g American cheese
05 -
360 ml heavy cream
06 -
360 ml whole milk
07 -
60 g all-purpose flour
08 -
57 g unsalted butter
→ Seasonings
09 -
1 teaspoon black pepper
10 -
1 teaspoon salt
11 -
1 teaspoon garlic powder
12 -
1.5 teaspoons paprika
13 -
1 teaspoon Dijon mustard
# Detailed Cooking Steps:
01 -
Heat up a big pot of salted water until boiling. Toss in the cavatappi and cook until it’s just tender. Drain and set it aside.
02 -
Melt the butter in a large pan over medium heat. Whisk in the flour and cook it for about 2 minutes until smooth and no flour taste remains.
03 -
Add the cream and milk bit by bit, about 60 ml at a time, whisking all the while to keep lumps away. Cook this for a couple more minutes until it thickens nicely and can coat a spoon.
04 -
Stir in the Dijon mustard, paprika, garlic powder, salt, and pepper. Give it a taste and tweak the spices if you want.
05 -
Turn the heat down low. Add the American cheese chopped small, plus the medium cheddar and half the sharp cheddar, stirring until it’s all melted and smooth.
06 -
Fold the drained pasta into the cheesy sauce so it’s all covered evenly. Pour this into your baking dish and sprinkle the left over sharp cheddar on top.
07 -
Put it under a broiler for just a couple of minutes until the top melts and gets a little golden. Or bake it at 175°C for 12-15 minutes instead.
08 -
Dish it up right away for best creamy feel. You can add some dried parsley or sprinkle extra paprika if you like.
# Helpful Hints:
01 -
Cheese grated fresh melts better and gives the sauce a nicer texture.
02 -
Watch your seasoning and keep an eye on the broiler so it doesn’t burn.