Directions
- 1Boil water and cook the pasta until al dente.
- 2Shred all two and a half pounds of cheese.
- 3Melt three tablespoons of butter in a pan.
- 4Add one teaspoon each of salt, smoked paprika, garlic powder, and pepper to the melted butter and stir.
- 5Sprinkle in three tablespoons of flour and mix thoroughly, cooking it until it turns a light brown.
- 6Slowly add the evaporated milk while whisking.
- 7Add the Dijon mustard and whisk it in.
- 8Add the heavy cream, a fourth of a cup at a time, whisking constantly.
- 9Start adding in half of the shredded cheese, continuing to stir to avoid clumps.
- 10Once the cheese sauce is smooth, add in the cooked pasta.
- 11Put half of the pasta into a baking dish with a layer of cheese on top.
- 12Add the rest of the pasta, followed by a final layer of the remaining cheese.
- 13Bake at 350°F for 25 minutes, then broil for 1-2 minutes until golden brown.
Ingredients
- 1 pound Cavatappi pasta
- 16 ounces Mozzarella cheese
- 8 ounces Sharp cheddar cheese
- 16 ounces Colby Jack cheese
- 8 ounces Smoked Gouda cheese
- 2 cups Heavy whipping cream
- 3 tablespoons All-purpose flour
- 1 can Evaporated milk
- 1 bottle Dijon mustard
- 3 tablespoons Butter
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
Equipment
PotCheese graterPanWhiskBaking dishOven
Tips
- When adding the flour, turn the heat down to low to avoid overcooking and browning.
- Whisk constantly when adding liquids and cheese to prevent clumps.
- If you're not into this much cheese, cut down on a couple of blocks.
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