Description
This creamy, rich mac and cheese is made with a perfect blend of sharp cheddar, American cheese, and heavy cream. The secret to its creamy texture is the homemade roux, and the pasta is coated in a smooth cheese sauce before being topped with extra cheese and broiled to perfection. A comforting classic with the added flavor of paprika and garlic.
Ingredients
Scale
- 1 lb Cavatappi pasta (or elbow, penne, or farfalle)
- 4 tablespoons butter
- 1/4 cup flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 8 ounces sharp cheddar cheese, freshly grated
- 8 ounces American cheese (Boar’s Head, from the deli)
- 4 ounces medium cheddar cheese, freshly grated
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard (or 2 teaspoons, optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Roux: While the pasta water is heating, melt butter in a large saucepan over medium heat. Whisk in flour and cook for about 2 minutes until it forms a smooth paste (this prevents the sauce from tasting like raw flour).
- 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 the mixture thickens and coats the back of a spoon.
- Season the Sauce: Stir in paprika, garlic powder, salt, and pepper. Adjust seasonings to taste.
- Melt the Cheese: Reduce the heat to low. Gradually add Boar’s Head American cheese (cut into small pieces), 4 ounces of medium cheddar, and 4 ounces of sharp cheddar (reserve the remaining 4 ounces for topping), stirring constantly until fully melted and smooth. Make sure the heat stays low to avoid the cheese separating.
- Combine with Pasta: Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into a baking dish.
- Top with Cheese and Broil: Sprinkle with the remaining 4 ounces of cheddar cheese. Set the oven to broil and broil for 2-3 minutes until the cheese is melted and bubbly. Alternatively, bake at 350°F for 12-15 minutes until the cheese is golden and melted.
- Serve: Serve immediately for the creamiest texture. Optional: sprinkle with dried parsley or additional paprika for garnish.
Notes
- Freshly Grated Cheese: I highly recommend using freshly grated cheese from a block instead of pre-packaged shredded cheese. Pre-shredded cheese is coated with anti-caking agents, which prevent it from melting as well.
- Boar’s Head American Cheese: I find Boar’s Head American cheese in the deli section. I ask for about 1/2 lb and ensure they don’t cut me short. It’s better to have a little extra cheese than not enough. Cut the cheese into small pieces before adding it to the roux.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish, Comfort Food
- Method: Stovetop
- Cuisine: American