Easy Homemade Mac and Cheese
User Reviews
5
Easy Homemade Mac and Cheese
Description
The recipe begins with cooking cavatappi pasta to al dente, ensuring it holds sauce well. Meanwhile, a roux is made by melting butter and whisking in flour, cooking out the raw flour taste. Heavy cream and whole milk are gradually incorporated to form a thickened base. Flavorings like Dijon mustard, paprika, garlic powder, salt, and pepper are added to give depth to the sauce. Then, the mixture is reduced to low heat while freshly grated Boar's Head American cheese and sharp and medium cheddar cheeses are gently melted in, resulting in a smooth and creamy sauce.
The use of freshly grated cheese is emphasized to avoid coating that hinders melting, and the combination of different cheeses contributes to body and sharpness in the flavor. The dish pairs well as a hearty main or side and can be complemented with vegetables or proteins. The macaroni's shape helps trap the cheese sauce, making each bite flavorful.
For best results, freshly grate cheese from blocks rather than using pre-packaged shredded cheese, which often contains anti-caking agents that affect melt and texture.
Ingredients
- 1 lb cavatappi pasta (or elbow, penne, farfalle)
- 4 Tablespoons butter
- 1/4 cup flour
- 1 1/2 cups milk whole
- 1 1/2 cups heavy cream
- 8 ounces sharp cheddar cheese freshly grated
- 8 ounces American cheese Boar's Head from the deli
- 4 ounces cheddar cheese freshly grated, medium
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard (may use 2 teaspoons)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. I suggest generously salting the water to infuse flavor into the pasta. Drain and set aside.
- Make the Roux: While pasta water is heating up, in a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until it forms a smooth paste. This step prevents your sauce from tasting like raw flour.
- Add Dairy: Slowly pour in the heavy cream and whole milk, about 1/4 cup at a time, while whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens and coats the back of a spoon.
- Season the Sauce: Stir in the dijon mustard, paprika, garlic powder, salt, and pepper. Adjust the seasonings to your taste.
- Melt the Cheese: Reduce the heat to low. Gradually add the Boar's Head American cheese (cut into small pieces), 4 ounces of medium cheddar, and 4 ounces sharp cheddar (reserving the other 4 ounces for topping), stirring constantly until fully melted and smooth. Add in small increments and make sure the heat is set to low. Whisk after each addition.
- Combine with Pasta: Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into baking dish. Sprinkle with the remaining 4 ounces of cheddar cheese. Set the oven to broil setting and broil for 2-3 minutes until the cheese is melted or bake at 350 for about 12-15 minutes.
- Serve: Serve immediately for the creamiest texture. If desired, sprinkle with dried parsley or additional paprika on top for garnish.
Notes
- Use freshly grated cheeses from blocks for a creamy, smooth sauce; avoid pre-packaged shredded cheese as it contains anti-caking agents.
- Boar's Head American Cheese from the deli adds a great melt and flavor; request half a pound and cut into small pieces before use.
- Generously salt the pasta cooking water to season the pasta internally.
- Adjust seasoning after adding cheese to fine-tune flavor balance.
User Reviews
Overall Rating
5
You'll Also Love
