Belle’s Three-Cheese Baked Mac and Cheese

One 9×13 inch dish · About 1 hour

Ingredients

• 1 lb cavatappi pasta
• 16 oz mozzarella, shredded
• 16 oz Colby Jack, shredded
• 8 oz sharp cheddar, shredded
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 can (12 oz) evaporated milk
• 2 cups heavy cream
• 1 tbsp Dijon mustard
• 1 tsp garlic powder, 1 tsp smoked paprika
• 1/2 tsp salt, 1/2 tsp black pepper

Equipment

• Large pot
• Colander
• 9×13 inch baking dish
• Large skillet
• Small bowl
• Whisk

Method

1. Heat the oven to 350°F. Grease a 9×13 inch dish. Cook the pasta in salted water until al dente, then drain.
2. Mix all three cheeses together and divide into two equal portions. In a small bowl, combine the garlic powder, paprika, salt and pepper.
3. Melt the butter in a large skillet over medium heat. Add the flour and half the seasoning and whisk constantly for 1–2 minutes, until bubbling.
4. Gradually whisk in the evaporated milk until smooth and starting to thicken. Add the cream, Dijon and the rest of the seasoning, and stir until thickened.
5. Turn the heat to low. Stir in one portion of the cheese a handful at a time, letting each melt. Fold in the pasta.
6. Spread half the pasta in the dish and sprinkle with half the remaining cheese. Repeat.
7. Bake 25–30 minutes until bubbly, then broil 1–2 minutes until golden. Watch it closely under the broiler.

Inspired by @tiniyounger’s famous mac and cheese.