Mac & Cheese with Mashed Potatoes
Directions
- 1Preheat oven to 375°F and grease a 9x13 baking dish.
- 2Cook cavatappi pasta until al dente.
- 3In a bowl, mix mozzarella cheese, Colby Jack cheese, and sharp cheddar.
- 4Combine garlic powder, smoked paprika, coarse salt, and ground black pepper.
- 5Melt salted butter in a skillet, add half the seasoning, and all-purpose flour, stirring until paste-like.
- 6Gradually whisk in Carnation evaporated milk and heavy cream.
- 7Stir in Dijon mustard and then half the cheese until melted.
- 8Mix in cavatappi and layer in the dish, alternating with the remaining cheese.
- 9Peel and cube russet potatoes, then boil in salted water until fork-tender.
- 10Simmer Carnation evaporated milk with garlic, rosemary, and thyme over low heat.
- 11Mash the potatoes, mix in butter, and strain the milk mixture into the potatoes.
- 12Season with salt.
- 13Spread the mashed potatoes over the mac & cheese.
- 14Bake uncovered for 45 minutes until golden brown.
- 15Cool for 10-15 minutes, then top with chopped chives.
Ingredients
- 1.5 tablespoons butter
- 0.5 half seasoning (salt, pepper, garlic powder, smoked paprika)
- 1.5 tablespoons all-purpose flour
- 0.5 can Carnation evaporated milk
- 0.5 tablespoon Dijon mustard
- 1 cups heavy cream
- 0.5 pound Colby Jack cheese
- 0.5 pound mozzarella cheese
- 4 ounces cheddar cheese
- 0.5 pound cavatappi pasta
- 2 russet potatoes
- 0.5 stick butter
- 0.5 cup Carnation evaporated milk
- 0.5 handful rosemary
- 0.5 handful thyme
- 2 cloves garlic
- 0.5 heavy pinch salt
- 0.5 heavy pinch pepper
- 0.5 handful chives
Equipment
9x13 baking dishskilletwhiskfine-mesh sieve