White Mac And Cheese (Print Version)
Silky white cheese sauce hugs pasta, baked until the topping is golden and crunchy.
# Ingredients:
→ Pasta & Sauce
01 -
1 pound of Cavatappi pasta, cooked until just tender.
02 -
4 tablespoons of unsalted butter.
03 -
4 tablespoons of plain flour.
04 -
2 cups of whole-fat milk.
05 -
2 cups of heavy whipping cream.
06 -
1 cup of freshly shredded white cheddar cheese.
07 -
1 cup of mozzarella, shredded by hand.
08 -
1 cup of hand-shredded Monterey Jack cheese.
09 -
½ cup of grated Parmesan cheese.
10 -
Salt to your liking.
11 -
A dash of pepper to taste.
12 -
1 tablespoon of garlic powder.
→ Crispy Breadcrumbs
13 -
½ cup of breadcrumbs tossed in Italian seasoning.
14 -
2 tablespoons of melted butter.
# Steps:
01 -
Turn on your oven and heat it to 375°F (190°C).
02 -
Melt the butter in a large skillet on medium-high heat, then whisk in the flour. Keep stirring for a couple of minutes.
03 -
Slowly add the milk and heavy cream, whisking the whole time to avoid lumps.
04 -
Toss in some salt, pepper, and garlic powder. Let it gently bubble for 3-5 minutes, stirring now and then, until it thickens a little. Remember, the cheese will bring in extra saltiness.
05 -
Add the white cheddar, mozzarella, Monterey Jack, and Parmesan gradually. Stir until they’re fully melted and blended in.
06 -
Take your cooked pasta and stir it into the cheesy mixture. Coat it evenly, then spread the mix into a baking dish.
07 -
In a small bowl, mix together the breadcrumbs and melted butter. Spread this over the pasta layer evenly.
08 -
Put the baking dish on the middle rack and bake for about 20-25 minutes. The top should look golden and the edges should be bubbling.
09 -
Take it out of the oven and let it cool for 5-10 minutes before serving while still warm.
# Notes and Tips:
01 -
If you want smooth melting, shred your own cheese by hand. Store-bought pre-shredded ones might not melt well due to additives.