Description
This easy homemade mac and cheese recipe is the ultimate comfort food, combining creamy, cheesy sauce with perfectly cooked cavatappi pasta. Made with a blend of sharp cheddar, American cheese, and medium cheddar, it delivers rich flavor and a velvety texture. Ready in just 30 minutes, it's perfect for a cozy weeknight dinner or a crowd-pleasing side dish.
Ingredients
Pasta
- 1 lb Cavatappi Pasta (or elbow, penne, farfalle)
Sauce
- 4 Tablespoons Butter
- 1/4 cup Flour
- 1 1/2 cups Whole Milk
- 1 1/2 cups Heavy Cream
Cheese
- 8 ounces Sharp Cheddar (freshly grated, divided)
- 8 ounces American Cheese (Boar's Head from the deli, cut into small pieces)
- 4 ounces Medium Cheddar Cheese (freshly grated)
Seasonings
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 1/2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Dijon Mustard (may use 2 teaspoons)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. Generously salt the water to infuse flavor. Drain and set aside.
- Make the Roux: While the pasta water heats, melt butter over medium heat in a large saucepan. Whisk in the flour and cook about 2 minutes to form a smooth paste, preventing a raw flour taste.
- Add Dairy: Slowly pour in the heavy cream and whole milk, about 1/4 cup at a time, whisking constantly to avoid lumps. Cook for 2-3 minutes until thickened and coating the back of a spoon.
- Season the Sauce: Stir in the Dijon mustard, paprika, garlic powder, salt, and pepper. Adjust seasonings to taste.
- Melt the Cheese: Reduce heat to low. Gradually add the American cheese pieces, then 4 ounces of medium cheddar and 4 ounces sharp cheddar, stirring constantly until smooth and fully melted. Add cheese in small increments and keep heat low. Whisk after each addition.
- Combine with Pasta: Add cooked pasta to the cheese sauce and stir to coat evenly. Transfer mixture to a baking dish. Sprinkle with the remaining 4 ounces of sharp cheddar cheese on top. Broil for 2-3 minutes until cheese melts or bake at 350°F for 12-15 minutes.
- Serve: Serve immediately for the creamiest texture. Optionally, garnish with dried parsley or extra paprika.
Notes
- Use freshly grated cheese for best melt and flavor.
- Broiling gives a nicely browned cheesy top but watch carefully to prevent burning.
- For extra flavor, you can add a pinch of nutmeg to the sauce.
- Try different pasta shapes like elbow macaroni or penne if cavatappi is unavailable.
- Leftovers can be reheated gently on the stove or in the oven with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
