Ingredients
1 lb corkscrew/cavatappi pasta
1 lb mozzarella cheese
1 lb Colby Jack cheese
1/2 lb sharp cheddar cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
3 tbsp unsalted butter
3 tbsp all-purpose flour
12 oz evaporated milk (~1 can)
2 cups heavy cream
1 tbsp Dijon mustard
Instructions
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Preheat oven to 350°F (175°C). Cook pasta in salted water according to package directions. Drain and set aside.
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Shred cheeses and combine in a large bowl. Divide into two equal portions.
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Mix salt, pepper, garlic powder, and smoked paprika in a small bowl and set aside.
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Melt butter in a large pan over medium heat. Add half the seasoning mix, then stir in flour until bubbling and smooth.
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Gradually whisk in evaporated milk, followed by heavy cream, remaining seasoning mix, and Dijon mustard. Simmer until slightly thickened.
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Lower heat and add half the cheese, melting completely before adding more. Stir in pasta to coat evenly.
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Layer half of the mac and cheese in a casserole dish, sprinkle with half the remaining cheese, then add remaining mac and cheese and top with the last cheese portion.
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Bake for 25–30 minutes, then broil for 2 minutes for a golden crust. Let rest briefly before serving.
Notes
- Serves 10 as a side dish or 5–6 as a main dish.
- Can be made ahead and refrigerated for up to 3 days before baking.
- Use any pasta shape you prefer if corkscrews are not available.
- For extra flavor, garnish with fresh herbs like chives or parsley.
- Prep Time: 15 min
- Cook Time: 1 hr