Instructions

Step 1: Preheat your oven to 375°F and grease a 9×13 casserole dish. Boil the cavatappi pasta in salted water until al dente, then drain and set aside.

Step 2: Grate the colby jack, mozzarella, and sharp cheddar cheeses. Combine them in a bowl and reserve half for topping later.

Step 3: In a skillet over medium-low heat, melt the butter and add half of the garlic powder and smoked paprika. Whisk in flour to make a roux, cooking for 1-2 minutes until bubbling gently.

Step 4: Slowly whisk in the evaporated milk and heavy cream to avoid lumps. Bring the sauce to a low boil, then stir in the remaining garlic powder, smoked paprika, and Dijon mustard.

Step 5: Add half of the cheese mixture to the sauce and stir until melted. Fold in the cooked pasta until coated evenly.

Step 6: In the prepared casserole dish, layer half of the cheesy pasta mixture, sprinkle half of the reserved cheese on top, then add the remaining pasta mixture. Finish with the leftover cheese spread evenly.

Step 7: Bake at 375°F for 30 minutes. For a golden crust, broil for 3-4 minutes until bubbling and crisp on top. Let cool slightly before serving.

Tips & Variations

Use elbow macaroni, shells, or penne if you don’t have cavatappi; adjust cooking times accordingly.

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Add cooked bacon, shredded chicken, or steamed broccoli before baking for extra protein or veggies.

Sprinkle with crushed red pepper flakes or drizzle with hot sauce for a spicy kick.

Top with crunchy breadcrumbs before baking for added texture.

Storage

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To freeze, place in a freezer-safe container and freeze for up to 2 months; thaw overnight in the fridge before reheating. Reheat in the oven at 350°F until warmed through for best texture, or microwave in short bursts, stirring occasionally.

FAQs

Can I use different types of pasta for Baked Mac & Cheese?

Absolutely! While cavatappi works great for catching sauce, elbow macaroni, shells, or penne are excellent substitutes. Just be sure to cook the pasta until al dente.

Is it possible to make this recipe gluten-free?

Yes. Replace the all-purpose flour with a gluten-free flour blend when making the roux, and verify all other ingredients are gluten-free. The sauce will remain creamy and delicious.