Description
This creamy, decadent mac and cheese is made with a combination of sharp cheddar, medium cheddar, and American cheese for a smooth, rich sauce. Perfect for weeknights or as a side dish for a special meal, this easy mac and cheese is guaranteed to be a hit!
Ingredients
- 1 lb Cavatappi pasta (or elbow, penne, farfalle)
- 4 Tablespoons Butter
- 1/4 cup Flour
- 1 1/2 cups Whole Milk
- 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 Medium Cheddar Cheese (freshly grated)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 1/2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Dijon Mustard (optional: 2 teaspoons)
Instructions
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside. -
Make the Roux:
While pasta water is heating, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 2 minutes until it forms a smooth paste to prevent the 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 paprika, garlic powder, salt, and pepper. Adjust the seasoning to taste. -
Melt the Cheese:
Reduce heat to low. Gradually add the Boar’s Head American cheese (cut into small pieces), medium cheddar, and sharp cheddar (reserving 4 ounces for topping). Stir constantly until fully melted and smooth. Add cheese in small increments, ensuring the heat remains low, and whisk after each addition. -
Combine with Pasta:
Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into a baking dish and sprinkle the remaining 4 ounces of sharp cheddar cheese on top. -
Broil or Bake:
Set the oven to broil and broil for 2-3 minutes until the cheese is melted and bubbly. Alternatively, bake at 350°F for 12-15 minutes. -
Serve:
Serve immediately for the creamiest texture. Garnish with dried parsley or additional paprika if desired.
Notes
- Freshly grated cheese from a block is essential for this recipe. Pre-packaged shredded cheese is coated with anti-caking agents, which prevent it from melting as smoothly as freshly grated cheese.
- For the best results, buy Boar’s Head American Cheese from the deli. Ask for 1/2 lb, ensuring you get a little more rather than less. Cut it into small pieces before adding to the roux and milk mixture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
- Method: Stovetop, Broil/Bake
- Cuisine: American