Baked Mac and Cheese

By: Angelina Van Dyke

Ingredients

  • 1 lb cavatappi pasta

  • Salt (for pasta water)

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 3 tbsp salted butter

  • 3 tbsp all-purpose flour

  • 1 (12 oz) can evaporated milk

  • 2 cups heavy cream

  • 1 tbsp Dijon mustard

  • 4–6 cups shredded cheese, divided (cheddar, Colby Jack, Gruyère, or your choice)

Directions

  1. Cook the Pasta
    Bring a large pot of salted water to a boil. Cook the cavatappi until al dente according to package directions. Drain and set aside.

  2. Prepare the Seasoning
    In a small bowl, mix together the garlic powder, smoked paprika, coarse salt, and black pepper. Set aside.

  3. Make the Roux
    In a large skillet or pot over medium heat, melt the butter. Stir in half of the seasoning mix.
    Whisk in the flour and cook for 1–2 minutes, until bubbling and lightly golden.

  4. Build the Sauce
    Slowly pour in the evaporated milk, whisking constantly to avoid lumps. Cook until the sauce thickens and bubbles gently in the center.
    Stir in the heavy cream, remaining seasoning, and Dijon mustard. Continue whisking until smooth and thick.

  5. Add the Cheese
    Gradually add half of the shredded cheese, one handful at a time, stirring until fully melted before adding more.

  6. Combine with Pasta
    Fold the cooked pasta into the cheese sauce until evenly coated.

  7. Assemble for Baking
    Preheat oven to 375°F (190°C).
    Transfer the pasta mixture to a greased 9×13-inch baking dish. Top evenly with the remaining shredded cheese.

  8. Bake and Broil
    Bake uncovered for 30 minutes, until bubbly.
    Broil for 1–2 minutes at the end, just until the top is golden and lightly crisped (watch closely).

  9. Serve
    Let rest for a few minutes before serving.