Baked Mac n Cheese
Updated: Oct 4
This baked mac and cheese has everything you want: a rich, creamy sauce made with three cheeses and a crispy, golden layer of cheese on top. The pepper jack adds a little extra flavor that sets it apart from a traditional baked mac and cheese while still keeping it classic and comforting.
Ingredients
1lb block of pepper jack cheese, shredded
1lb block of sharp cheddar cheese, shredded
8oz block of mozzarella cheese, shredded
1 lb cavatappi pasta
1 tsp garlic powder
1/2 tsp sweet paprika
1 tsp onion powder
1 tsp freshly cracked black pepper
3 tbsp salted butter
3 tbsp all-purpose flour
1 (12 oz) can evaporated milk
2 cups heavy cream
Instructions
Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
Cook the pasta according to the package directions. Drain and set aside.
In a large bowl, combine the pepper jack, cheddar, and mozzarella. Divide the cheese mixture in half. Set one half aside for layering.
In a small bowl, combine the garlic powder, onion powder, paprika, and black pepper.
Melt the butter in a large skillet or saucepan over medium heat. Add the seasoning mixture and flour. Whisk continuously for about 2 minutes, until smooth.
Slowly whisk in the evaporated milk, followed by the heavy cream. Continue cooking, whisking frequently, until the sauce is smooth and slightly thickened.
Reduce the heat to low. Gradually add half of the shredded cheese mixture, a handful at a time, whisking until completely melted and smooth before adding more.
Add the cooked cavatappi and stir until the pasta is evenly coated in the cheese sauce.
Spread half of the macaroni mixture into the prepared baking dish. Sprinkle with half of the reserved shredded cheese. Add the remaining macaroni and finish with the remaining cheese.
Bake for 25–30 minutes, or until hot and bubbly and the cheese is completely melted.
Broil for about 2 minutes, or until the top is golden brown. Watch closely to prevent burning.
Let rest for 5–10 minutes before serving.
Comments