This baked mac and cheese combines cavatappi pasta with a trio of cheeses—mozzarella, Colby jack, and cheddar—bound in a creamy béchamel-style sauce made with evaporated milk and heavy cream. Layered in a baking dish and finished with a quick broil, it delivers a golden, bubbling top with a rich, velvety interior.
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Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch baking dish.
Cook cavatappi according to package instructions. Drain and set aside.
Combine all 3 shredded cheeses in a bowl and divide half into another bowl. Set aside.
Combine garlic powder, smoked paprika, salt, and pepper in a small bowl. Divide in half and set aside.
Melt butter in a large skillet over medium heat. Once melted, add half of the seasoning mixture and flour. Stir until the mixture becomes paste-like, about 3-5 minutes.
Add evaporated milk and whisk until thick. Add heavy cream and the rest of the seasoning mixture and mix until combined. Whisk in Dijon mustard until thick.
Slowly add in half the cheese, allowing it to melt before adding more.
Stir in cavatappi until coated with cheese sauce.
Add a layer of cavatappi and then a layer of shredded cheese to the prepared baking dish. Repeat layers.
Bake in preheated oven until cheese is melted and bubbly, about 25-30 minutes.
Finish by broiling until top is golden brown, about 2 minutes.
Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 4 days; reheat at 350°F for 15-20 minutes, covered, until warmed through.
9 x 13 inch baking dish · large skillet · whisk
Yes, cavatappi works well because of its ridges and hollow center, but elbow macaroni, penne, or rigatoni are good substitutes that will still hold the cheese sauce.
Bake at 350°F for 25-30 minutes until the cheese is melted and bubbly, then broil for about 2 minutes to brown the top.
Yes, assemble the dish, cover, and refrigerate up to 24 hours. Bake from cold, adding 5-10 minutes to the baking time, then broil as directed.
Whisk in a splash of heavy cream or evaporated milk until you reach the desired consistency before mixing in the pasta.
You can swap in sharp cheddar, gruyère, or fontina, but avoid pre-shredded cheese with anti-caking agents, which can make the sauce grainy.
