Description

Rich, creamy, and irresistibly cheesy, The Ultimate Creamy Mac & Cheese Extravaganza is everything you love about comfort food with an elevated twist. With a luxurious blend of mozzarella, Colby Jack, and sharp cheddar, paired with velvety sauce and perfectly cooked cavatappi pasta, this dish will steal the show at dinner. Whether served as a main course or a side, it’s a recipe everyone will rave about.

Ingredients

Cheese Blend:

1 pound mozzarella cheese, shredded (for creaminess and gooey texture)
1 pound Colby Jack cheese, shredded (for mild, creamy flavor)
8 ounces sharp yellow cheddar cheese, shredded (for tangy richness)

Pasta:

1 pound cavatappi pasta (its corkscrew shape holds the sauce perfectly)

Seasonings:

1 teaspoon garlic powder (adds a savory depth of flavor)
1 teaspoon smoked paprika (provides a subtle smoky taste)
1 teaspoon coarse salt (enhances overall flavor)
½ teaspoon black pepper (adds a hint of spice)

Sauce:

3 tablespoons salted butter (creates the roux for thickening)
3 tablespoons all-purpose flour (thickens the sauce)
1 (12-ounce) can evaporated milk (adds creaminess and richness)
2 cups heavy cream (makes the sauce velvety smooth)

Garnish:

1 tablespoon fresh parsley, chopped (adds color and a fresh finishing touch)

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Instructions

1. Cook the Pasta:

Bring a large pot of salted water to a boil.
Add the cavatappi pasta and cook until al dente, following package instructions.
Drain the pasta and set it aside.

2. Grate the Cheeses:

While the pasta cooks, shred the mozzarella, Colby Jack, and sharp cheddar cheeses.
Keep the shredded cheeses in separate piles for easy incorporation into the sauce.

3. Make the Sauce Base:

In a large saucepan, melt the butter over medium heat.
Whisk in the flour to create a roux and cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the evaporated milk, whisking continuously to avoid lumps.

4. Create the Creamy Sauce:

Slowly add the heavy cream while whisking until the sauce is smooth and slightly thickened.
Stir in garlic powder, smoked paprika, salt, and black pepper. Adjust the seasonings to taste.

5. Melt the Cheese:

Lower the heat to medium-low to prevent the sauce from curdling.
Add the shredded sharp cheddar first, stirring until fully melted.
Follow with the Colby Jack and mozzarella, stirring after each addition until the sauce is smooth and creamy.

6. Combine Pasta and Sauce:

Add the cooked cavatappi pasta to the saucepan with the cheese sauce.
Gently stir until every piece of pasta is coated in the rich, velvety sauce.

7. Optional Baking Step:

If you prefer a golden, bubbly top, transfer the mac and cheese to a greased baking dish.
Sprinkle extra shredded cheese on top and bake at 375°F (190°C) for 10–15 minutes, or until the top is golden brown and bubbly.

8. Garnish and Serve:

Remove from the oven and sprinkle with freshly chopped parsley for a pop of freshness.
Serve immediately and enjoy the ultimate cheesy delight!

Notes

Customize the Cheeses: Feel free to swap in other cheeses like Gouda, Gruyère, or Monterey Jack for a unique flavor profile.
Baking Optional: If you’re short on time, skip the baking step and serve directly from the stovetop.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk to maintain creaminess.
Freezing: You can freeze unbaked mac and cheese for up to 3 months. Thaw overnight in the fridge and bake as instructed.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American