Mac & Cheese Recipe
Creamy 3 Cheese Sauce w/ Cavatappi Pasta
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Ingredients
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Pasta
Cheese Sauce
Topping (optional)
Method
Pasta
Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1 lb cavatappi and cook until 1–2 minutes shy of package instructions for al dente (usually 8–9 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Cheese Sauce
Make a roux
In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 1 tablespoon all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the mixture turns a pale golden color.
Add dairy
Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking to prevent lumps. Increase heat to medium-high and bring just to a gentle simmer, whisking frequently, until the mixture thickens slightly, about 3–5 minutes.
Finish with cheeses
Reduce heat to low. Add 2 ounces softened cream cheese and whisk until smooth. Gradually stir in 1.5 cups grated sharp cheddar, 3/4 cup grated Gruyère, and 1/2 cup freshly grated Parmesan, adding a handful at a time and stirring until each addition melts before adding the next. If the sauce becomes too thick, whisk in up to 1/2 cup reserved pasta cooking water, a few tablespoons at a time, until you reach a creamy consistency.
Combine pasta and sauce
Add the drained cavatappi to the cheese sauce and gently fold to coat evenly. If needed, add additional reserved pasta water to loosen the sauce so it clings to the pasta. Cook together over low heat for 1–2 minutes to marry flavors. Taste and adjust salt and pepper.
Topping (optional) and Finish
If you want a baked, crunchy top: preheat oven to 400°F (200°C). Transfer the mac & cheese to a shallow 9 x 13-inch baking dish (or equivalent).
In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 1 tablespoon chopped parsley, and 2 tablespoons extra grated Parmesan. Sprinkle evenly over the pasta.
Bake uncovered for 12–15 minutes, until topping is golden and sauce is bubbling at the edges. For extra browning, broil 1–2 minutes, watching closely to prevent burning.
If not baking, simply spoon the finished mac & cheese into a serving dish, garnish with extra Parmesan and parsley.