Cheesy Mac - Pasta Recipe

Cook pasta

Bring a medium pot of salted water to a rolling boil (use about 1 tsp salt per 4 cups water). Add 1 cup cavatappi and cook until just shy of al dente (follow package for timing, typically 7–9 minutes); drain and reserve 1/4 cup pasta cooking water.

Prepare topping (optional)

If using breadcrumbs, toss 1/4 cup dry breadcrumbs with 1 tsp olive oil and a pinch of salt and pepper. Set aside.

Assemble macaroni

Return the drained pasta to the pot off the heat. Add 1 tbs butter and 1 cup of the house white sauce (see sauce section) and fold to coat evenly. If the sauce is too thick, add up to 2 tbs reserved pasta water to loosen. Stir in 1 cup torn/shredded fresh mozzarella and 1/2 cup grated Parmesan until cheese is evenly distributed. Taste and add up to 1/2 tsp additional salt and a pinch more pepper if needed. Transfer the cheesy pasta to an ovenproof dish or shallow skillet suitable for wood-firing or broiling.

Top for finishing

Scatter the prepared breadcrumbs evenly over the top (optional). Dot with any remaining small bits of mozzarella on top to create melting pockets.

Wood-fire or broil finish

Place the assembled dish in a very hot wood-fired oven (or under the broiler) to brown and blister the top for 4–7 minutes. Watch closely: you want bubbly sauce, browned edges, and some char on the mozzarella but no large burnt spots. Remove when the top is golden-brown and bubbling.

Let rest 2–3 minutes before serving so sauce sets slightly.

Make roux

In a small heavy-bottomed saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1–1½ minutes until the raw flour smell cooks out but the roux does not brown.

Add milk and seasonings

Slowly whisk in 1 cup whole milk, a little at a time to avoid lumps. Continue whisking and bring the mixture to a gentle simmer. Add 1 tsp minced garlic, 1/2 tsp Dijon mustard, 1/8 tsp freshly grated nutmeg, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes). If the sauce becomes too thick, thin with up to 1–2 tbs additional milk or reserved pasta water.

Finish sauce with cheese

Remove the sauce from the heat and stir in 1/4 cup grated Parmesan until melted and smooth. Taste and adjust seasoning. The finished house white sauce should be creamy, slightly seasoned, and ready to combine with the pasta.