Mac N’ Cheese Recipe

Cavatelli

1. 1

   Cook the pasta

   Bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz cavatelli and cook according to package instructions until just shy of al dente (usually 1–2 minutes less than package time) — about 6–8 minutes for dried, less if fresh. Stir occasionally to prevent sticking. Reserve 1 cup of the starchy pasta cooking water, then drain the cavatelli and set aside.

2. 2

   Make the roux

   In the same large pot or a separate wide saucepan, melt 3 tablespoons unsalted butter over medium heat. Once melted and foaming, add 3 tablespoons all-purpose flour. Whisk constantly for 1–2 minutes until the mixture becomes slightly golden and raw-flour smell cooks out (do not let it brown).

3. 3

   Create the béchamel base

   Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a thin stream to avoid lumps. Continue to whisk and bring to a gentle simmer over medium-low heat. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

4. 4

   Season the sauce

   Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, and a pinch of freshly grated nutmeg. Taste and add salt to preference. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water a little at a time to reach desired consistency.

5. 5

   Finish with cheeses

   Remove the sauce from heat. Add 2 ounces softened cream cheese and whisk until smooth. Gradually stir in 3 cups sharp cheddar and 1 cup mild cheddar, a handful at a time, until fully melted and silky. Keep stirring to avoid graininess. If the sauce tightens, add another splash of reserved pasta water or a tablespoon of cream to loosen it.

6. 6

   Combine pasta and sauce

   Return the drained cavatelli to the pot with the cheese sauce (or add the sauce to the pasta in the empty pasta pot). Toss gently but thoroughly to coat every piece; warm together over the lowest heat for 1–2 minutes so the pasta absorbs some sauce. If needed, loosen with additional reserved pasta water, 1 tablespoon at a time, until creamy and glossy.

7. 7

   Add optional mix-ins

   If using bacon, stir in 4 chopped cooked bacon slices until distributed. If using jalapeños, stir in 2 tablespoons sliced jalapeños to taste. Mix-ins are free additions — add one, both, or neither.

8. 8

   Serve

   Divide mac n’ cheese among 4 warmed bowls or plates. Finish with an optional sprinkle of extra grated cheddar, a few cracks of black pepper, or a few jalapeño slices for garnish. Serve immediately while creamy.