Sunday Best Mac and Cheese
Rich, creamy baked cavatappi with American cheese, mozzarella, sharp cheddar, a subtle smoky flavor, and a golden cheese topping. A celebration side dish that is best served freshly baked.
Servings: 12 side servings
Calories: 386kcal
Equipment
- 1 9x13-inch baking dish safe for broiling
Ingredients
- 16 ounces cavatappi dry
- 8 ounces deli-sliced American cheese torn into pieces
- 2 cups freshly shredded mozzarella divided: 1 ½ cups sauce and ½ cup topping
- 1 cup freshly shredded sharp cheddar divided: ½ cup sauce and ½ cup topping
- 3 cups whole milk plus up to ¼ cup more only if needed
- 4 tablespoons salted butter
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon ground mustard
- ½ teaspoon liquid smoke
- 1 teaspoon salt adjusted to taste
- ½ teaspoon black pepper
- Garlic salt optional light sprinkle for topping
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish that is safe for broiling. Shred the mozzarella and cheddar before starting the roux. Reserve ½ cup of each for the topping. Tear the American cheese into pieces and measure the remaining ingredients.
- Cook the cavatappi according to package directions for al dente. Drain.
- Melt the butter in a large saucepan or deep skillet over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
- Gradually whisk in 3 cups whole milk until smooth. Cook, whisking often, until lightly thickened and just coating a spoon. Stir in the garlic powder, onion powder, ground mustard, liquid smoke, salt, and pepper.
- Reduce the heat to low. Gradually stir in the American cheese, 1 ½ cups mozzarella, and ½ cup cheddar until melted and smooth. Do not boil. Taste and adjust the salt if needed.
- Check the warm sauce before adding pasta: it should coat a spoon but pour off in a thick ribbon. If too thick, add whole milk 1 tablespoon at a time, up to ¼ cup total. If too thin, stir briefly over low heat, then remove from heat and reassess; do not boil or add raw flour.
- Fold the drained cavatappi into the sauce, then spread in the prepared baking dish. Top with the reserved ½ cup mozzarella and ½ cup cheddar. Add a very light sprinkle of garlic salt, if desired.
- Bake uncovered at 350°F for 15 minutes. Broil for about 2 minutes, watching constantly, until the topping is melted and golden in spots. Stop sooner if it browns quickly. Serve promptly.
Notes
Best freshly served: the pasta absorbs sauce as it sits, and leftovers will not have the same creamy texture.
Nutrition
Calories: 386kcal | Carbohydrates: 35g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 744mg | Potassium: 231mg | Fiber: 1g | Sugar: 5g | Vitamin A: 615IU | Vitamin C: 0.03mg | Calcium: 444mg | Iron: 1mg
