Directions
- 1Salt the water slightly because it's half water and half chicken broth.
- 2Once the water is boiling, add the cavatappi noodles.
- 3Shred fresh cheese (sharp cheddar, gouda, and Colby Jack) using a cheese grater.
- 4Once the noodles are cooked, drain them.
- 5Melt 2 tablespoons of butter in a deep pan for the roux.
- 6Add 1 tablespoon of flour to the melted butter and cook until it's a bit brown.
- 7Add 1 cup of heavy cream and seasonings (1 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon pepper) to the roux.
- 8Toast 1/2 cup of bread crumbs in a separate pan with some butter for topping.
- 9Gradually stir in half of the shredded cheese into the cheese sauce.
- 10Add 1 tablespoon of butter and 1/2 tablespoon of sour cream to the cooked noodles.
- 11Pour the cheese sauce over the noodles and mix well.
- 12Add the mac and cheese into a greased baking pan.
- 13Cover the mac and cheese with the remaining shredded cheese.
- 14Top with toasted bread crumbs, 1/2 teaspoon of parsley, and a dash of paprika.
- 15Bake in the oven at 350 degrees Fahrenheit for about 10 minutes, just to melt the cheese.
Ingredients
- 0.5 lb cavatappi pasta
- 3 tbsp butter
- 1 cup heavy cream
- 0.5 tbsp sour cream
- 1 tbsp flour
- 0.5 block sharp cheddar cheese, shredded
- 0.5 block gouda cheese, shredded
- 0.5 block colby & monterey Jack cheese, shredded
- 0.5 cup toasted Italian bread crumbs
- 1 tsp garlic powder
- 0.25 tsp paprika
- 0.5 tsp pepper
- 0.5 tsp parsley
Equipment
potcheese gratercutting boarddeep panwooden spoonfrying panbaking panoven
Tips
- Use cavatappi noodles for a fancy mac and cheese.
- Shred fresh cheese instead of using pre-shredded cheese.
- Make a roux to ensure the mac and cheese is creamy and not dry.
- Toast bread crumbs for added texture.
- Double the ingredients if making a whole pan.
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