Cheesy Mac - Pasta Recipe

Preheat oven to 475°F (245°C) if using a conventional oven, or prepare wood-fired oven/stone so it reaches approximately 700–800°F (370–425°C) surface temperature for a quick blister and browning. Bring a large pot of water to a rolling boil and add 1 tablespoon salt.

Cook 12 oz cavatappi in the boiling salted water according to package directions, timing to finish slightly under al dente (typically 8–10 minutes) because it will bake briefly. Reserve 3/4 cup of pasta cooking water, then drain pasta and return to pot. Stir in 1 tablespoon butter to keep pasta glossy while you finish the sauce.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes to cook the raw flour taste, creating a blond roux.

Gradually whisk in 2 cups whole milk and 1 cup heavy cream in a slow stream to avoid lumps. Continue whisking until the mixture thickens and simmers, about 4–6 minutes.

Stir in 1 teaspoon granulated garlic (or 1 clove minced and pre-sweated), 1 teaspoon Dijon mustard, 3 teaspoons salt, 1 teaspoon freshly ground black pepper and 1 teaspoon freshly grated nutmeg. Taste and adjust seasoning carefully—the cheese will add saltiness.

Reduce heat to low and whisk in 3 oz grated Parmesan until melted and smooth. If using shredded cheddar for extra richness, stir it in now and melt until smooth. If the sauce becomes too thick, whisk in reserved pasta water 1–2 tablespoons at a time to loosen to a saucy consistency that will cling to the cavatappi.

Add the drained cavatappi to the finished white sauce and gently fold until every piece is coated. Stir in 8 oz diced fresh mozzarella and (optional) 4 oz shredded cheddar so the cheeses begin to melt into the hot sauce.

Transfer the cheesy pasta to an ovenproof baking dish or pizza pan in a single even layer. Sprinkle the top with the remaining 1 oz grated Parmesan. If you like a crunchy topping, scatter 1 cup toasted panko over the top (see next step).

If using panko: heat 1 tablespoon olive oil in a small skillet over medium heat, add 1 cup panko and toast, stirring, until golden, 2–3 minutes. Remove from heat and sprinkle over the pasta.

For wood-fired oven: place the baking dish or pan in the hot oven or on the stone and bake for 2–5 minutes, watching closely, until mozzarella blisters and caramelizes and the top is bubbling and golden. For conventional oven: bake at 475°F (245°C) for 8–12 minutes until the top is browned and cheese is bubbling. If you want more blistering, finish under a very hot broiler for 1–2 minutes, watching constantly to avoid burning.

Remove from oven and let rest 3–5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley for color and serve hot.