Mac-n-cheese Recipe

Boil the Pasta

Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the cavatappi pasta. Cook according to package instructions until al dente, about 8–10 minutes.

Drain the Pasta

Drain the pasta in a colander and set aside. Do not rinse.

Create the Roux

In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture becomes golden and bubbly.

Add the Milk

Slowly whisk in the milk, making sure to eliminate any lumps. Continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes.

Incorporate the Cheese

Reduce the heat to low. Stir in the shredded cheddar and grated Parmesan cheese until completely melted and smooth. Season with salt, black pepper, and ground mustard if using.

Add the cooked cavatappi pasta to the cheese sauce and stir until the pasta is fully coated. Cook for another 1–2 minutes on low to ensure the pasta is heated through and infused with the cheese flavor.

If desired, transfer the mac and cheese to a baking dish. Sprinkle the top evenly with the additional Parmesan and cheddar cheese. Broil for 2–3 minutes, or until the top is golden and bubbly. Watch closely to avoid burning.