Ingredients
- 1 lb Cavatappi pasta
- 4 cups cheddar cheese (shredded)
- 2 cups Gruyere cheese (shredded and divided in half)
- 1/2 cup Parmesan cheese (shredded)
- 10 tbsp butter (divide into 6 tbsp and 4 tbsp)
- 1/2 cup flour
- 3 cups milk
- 1 cup heavy cream (don’t have this? just use 1 cup milk and add 1 tbsp butter)
- 1.5 cups Panko bread crumbs
- 1/4 tsp paprika
Instructions
- Items needed: 4 quart baking dish, Pam spray
- Set your oven to 350F. Spray your baking dish.
- Items needed: water, pasta
- Cook your pasta for 7 minutes.
- Drain, add a splash of olive oil and let sit.
- You can do the next step while pasta is cooking to save some time.
- Items needed: 6 tbsp butter, flour, milk, heavy cream, cheddar cheese, 1 cup of the Gruyere cheese
- Melt the butter, whisk in flour slowly (constantly stirring as you do) for about 1 minute until slightly browned.
- Add milk and heavy cream slowly (constantly stirring as you do) until it starts to thicken. You’ll know this when you see a few bubbles.
- Add cheese slowly and stir until thicc with two C’s
- Items needed: cheese saucy goodness from Step 3, pasta
- Stir the pasta into the cheese mix until fully coated
- Place in coated baking dish
- Items needed: 4 tbsp butter, panko, Parmesan cheese, 1 cup Gruyere cheese, paprika
- Melt butter and turn off heat. Add Panko and Parmesan cheese to butter.
- Place on top of pasta.
- Sprinkle the Gruyere and paprika on top
- Items needed: oven, Mac & Cheese
- Loosely cover with tin foil and bake for 20 minutes
- Remove tin foil and bake for 5-10 more minutes
Think you can take a better picture? Send it our way and we’ll replace our crappy photo.