Classic Mac Recipe
white cheddar sauce, cavatappi, bread crumbs; Mix-Ins $2 each: pulled chicken, bacon, mushrooms, housemade chorizo, ham, caramelized onions, andouille sausage
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Ingredients
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Pasta
White Cheddar Sauce
Topping
Mix-ins (optional, $2 each)
Garnish
Method
Pasta
- 1
Cook the pasta
Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Cook 450 g cavatappi until just shy of al dente (about 1–2 minutes less than package instructions). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
White Cheddar Sauce
- 2
Make a roux
In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Add 0.333 cup all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture is bubbly and smells slightly toasty (do not brown).
- 3
Add dairy and seasonings
Gradually whisk in 3 cups whole milk and 0.5 cup heavy cream, pouring slowly and whisking constantly to avoid lumps. Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 0.5 tsp garlic powder, and 1 tsp ground black pepper. Bring the mixture to a simmer, whisking, and cook until it thickens enough to coat the back of a spoon, about 4–6 minutes.
- 4
Finish with cheddar
Reduce heat to low. Remove the sauce from direct heat and add 4 cups shredded white cheddar in small handfuls, stirring gently after each addition until fully melted and smooth. If the sauce is too thick, whisk in up to 1 cup reserved pasta water a few tablespoons at a time to reach a silky, saucy consistency. Taste and add 1 tsp salt or adjust to taste.
Mix-ins (optional)
- 5
Prepare meat mix-ins
If adding proteins, heat a large skillet over medium-high heat and cook as needed: bacon — cook until crisp then drain and chop (about 8–10 min); house chorizo — cook and crumble until browned (6–8 min); andouille sausage — slice and brown (3–4 min); pulled chicken and diced ham — warm through in skillet (2–3 min). Drain any excess fat and set aside.
- 6
- 7
- 8
Combine optional mix-ins
If you are using one or more mix-ins, have them warmed and ready. Measure approximately 1 cup of each selected mix-in; they will be stirred into the finished mac before baking.
Assembly & Bake
- 9
Combine pasta and sauce
Return the drained cavatappi to the empty (still-warm) pasta pot or a large mixing bowl. Pour the white cheddar sauce over the pasta and gently fold to coat evenly. If the sauce seems tight, add a splash of the reserved pasta water to loosen. Stir in any chosen mix-ins (up to 1 cup each), distributing them evenly.
- 10
Transfer to baking dish
Preheat oven to 190°C (375°F). Transfer the sauced pasta mixture to a 9x13-inch (or similarly sized) ovenproof baking dish, smoothing the top. Sprinkle 0.5 cup extra shredded white cheddar evenly over the surface (this helps the topping adhere).
Topping
- 11
Prepare breadcrumb topping
In a small bowl, combine 1 cup panko breadcrumbs, 2 tbsp melted unsalted butter, 0.25 cup grated Parmesan, and 0.25 tsp smoked paprika. Mix until the crumbs are evenly moistened.
- 12
Bake and crisp topping
Evenly sprinkle the breadcrumb mixture over the mac and cheese. Bake in the preheated oven for 15–20 minutes, until the casserole is bubbly and heated through. For a golden, crisp top, switch the oven to broil for the last 1–3 minutes—watch closely to avoid burning—until breadcrumbs are deep golden.
Finish & Garnish
- 13
Rest and garnish
Remove the baking dish from the oven and let rest 3–5 minutes. Sprinkle 2 tbsp chopped fresh parsley and finish with ground black pepper to taste. Serve hot.
