Baked Mac n Cheese

The gooey, cheesy pasta is perfectly balanced by a crispy, golden topping that adds the perfect crunch in every bite. This baked mac and cheese stands out because it’s packed with flavor, unlike many recipes that skip the seasonings—garlic, paprika, and pepper give it a bold, savory kick.

Ingredients

1 pound mozzarella cheese Get a block from the deli; it's harder, cheaper, and easier to shred than the softer packaged balls.
1 pound Colby Jack or pepper jack cheese
8 ounces sharp cheddar cheese
1 pound cavatappi pasta
1 tsp garlic powder
1 tsp paprika
1/2 tsp ground black pepper
3 TB salted butter
3 TB all-purpose flour
1 (12 oz.) can evaporated milk
2 cups heavy cream

Instructions

Preheat the oven to 350°F and grease a 9x13-inch baking dish.
Cook the cavatappi according to the package instructions. Drain and set aside.
In a bowl, combine all three shredded cheeses, then divide the mixture in half. Set one portion aside for layering later.
In a small bowl, mix the garlic powder, paprika, and pepper. Divide the seasoning mixture in half and set one portion aside.
In a large skillet over medium heat, melt the butter. Once melted, whisk in half of the seasoning mixture and the flour, stirring continuously until it forms a smooth paste, about 3 to 5 minutes.
Slowly whisk in the evaporated milk until thickened, then add the heavy cream and the remaining seasoning mixture, stirring until fully combined. Whisk in the Dijon mustard until the sauce thickens.
Gradually add half of the cheese mixture, stirring until fully melted before adding more.
Add the cooked pasta to the skillet, stirring until it's evenly coated in the creamy cheese sauce.
Spread half of the macaroni mixture into the prepared baking dish, then top with half of the reserved shredded cheese. Repeat with the remaining macaroni and cheese.
Bake for 25 to 30 minutes, until the cheese is melted and bubbly.
Finish by broiling for about 2 minutes, or until the top is golden brown—watch closely to prevent burning.