Baked Cavatappi Mac and Cheese
Cavatappi pasta folded into a creamy evaporated milk and heavy cream sauce with Colby Jack, mozzarella, and sharp cheddar, then layered and baked until bubbling.
Equipment
- 9x13 Baking Dish
- Large pot
- Large skillet
- Whisk
- Box grater
Ingredients
Main Ingredients
- 16 oz cavatappi pasta
- 16 oz Colby Jack cheese freshly grated
- 8 oz mozzarella cheese freshly grated
- 8 oz sharp cheddar cheese freshly grated
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 12 oz evaporated milk 1 can
- 2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika divided
- 1 tsp garlic powder divided
Instructions
Cooking
- Preheat. Heat the oven to 375 degrees F and grease a 9x13 dish. Pasta. Boil cavatappi in lightly salted water 8 to 9 minutes, 1 minute short of tender, and drain.
- Roux. Melt the butter over medium low heat, whisk in the flour with half the paprika and garlic powder, and cook 1 to 2 minutes until bubbly.
- Sauce. Whisk in the evaporated milk and cream, simmer 3 to 4 minutes until slightly thick, then whisk in the Dijon.
- Cheese. Off the heat, stir in half of the mixed cheeses until smooth, then fold in the pasta.
- Layer. Fill the dish in two layers with the remaining cheese between the layers and on top.
- Bake. Bake 25 to 30 minutes until bubbling, broil 2 to 3 minutes if desired, and rest 5 minutes.
Notes
Substitutions: Use elbow macaroni or shells, and swap Monterey Jack or fontina for part of the Colby Jack.
Tips: Grate cheese from blocks, undercook the pasta by 1 minute, and add cheese off the heat.
Storage: Refrigerate covered for 3 to 4 days and reheat to 165 degrees F with a splash of milk. Do not freeze.