Classic Creamy Macaroni Cheese

This macaroni and cheese recipe hits all the comfort food markers with its creamy, rich sauce and perfectly baked cheesy top. It uses a satisfying mix of Colby Jack, mozzarella, and sharp cheddar cheeses along with cavatappi pasta for that joyful twisty texture. Perfect for family gatherings or any night you want to turn simple ingredients into something special.

I whipped this up on a weekend when I wanted something hearty but fuss-free and it quickly became a favorite with everyone at the table.

Ingredients

• 16 ounces cavatappi pasta: known for its spiral shape that holds sauce well
• 16 ounces Colby Jack cheese: which melts smoothly and adds a mild richness
• 8 ounces mozzarella cheese: for stretchy, melty texture that binds everything
• 8 ounces sharp cheddar cheese: to give a tangy punch and sharp flavor
• 1 teaspoon smoked paprika: imparts a subtle smoky warmth choose a fresh jar for best aroma
• 1 teaspoon garlic powder: adds gentle savory notes important for well-rounded flavor
• 3 tablespoons salted butter: creates a glossy roux base crucial for thickening sauce evenly
• 1 can 12 ounces evaporated milk: adds creaminess without heaviness pick a quality brand
• 2 cups heavy cream: make the sauce luxuriously rich and smooth opt for fresh cream for the best result
• 1 tablespoon Dijon mustard: brings brightness and balance to the cheesy blend enhancing depth

Instructions

Preheat Oven and Prepare Dish:

Preheat your oven to 375 degrees Fahrenheit and grease a 9 by 13 casserole dish thoroughly with butter or cooking spray to prevent sticking.

Grate and Mix Cheeses:

Grate all the cheeses finely and combine them in a bowl. Set aside half of this mixture for layering later to make sure the cheese melts evenly on top.

Cook Pasta Al Dente:

Bring a large pot of salted water to a boil and cook the cavatappi pasta until just al dente meaning slightly firm to the bite usually about one minute less than package instructions recommend. Drain well.

Start the Sauce Base:

In a skillet over medium-low heat, melt the butter and add half the smoked paprika and garlic powder to toast gently for about a minute to release their flavors.

Make Roux and Add Dairy:

Sprinkle in flour stirring constantly to combine and cook for 1 to 2 minutes until it bubbles but does not brown. Slowly whisk in the evaporated milk and heavy cream until smooth and creamy bring to a low boil whisking frequently.

Melt Cheese and Incorporate Pasta:

Add half of the cheese mixture to the sauce and stir until melted and smooth. Mix in the cooked pasta until fully coated with the cheese sauce.

Layer in Casserole Dish:

Spread half of the macaroni and cheese mixture in the prepared casserole dish evenly and sprinkle half of the reserved cheese on top.

Add Second Layer and Top:

Add the remaining macaroni mixture followed by the rest of the cheese to ensure a cheesy top that browns beautifully.

Bake Until Golden:

Bake uncovered for about 30 minutes until bubbly and hot throughout. Optional broil for 3 to 4 minutes to achieve a crispy, golden crust on top.

The sharp cheddar is my favorite ingredient here because it cuts through the richness and adds a lovely tang. Every time I make this, it reminds me of my childhood Sundays when my mom would bake mac and cheese as a treat for the whole family to gather around.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat cover with foil and warm in a 350 degree oven until heated through to preserve the creamy texture. Avoid microwaving as it can make sauce separate or dry out.

Ingredient Swaps

Try swapping cavatappi for elbow macaroni or shells for similar texture. You can replace Colby Jack with Monterey Jack if you prefer a milder taste. Heavy cream can be reduced by half and replaced with whole milk for a lighter sauce but the result will be less rich.

Serving Ideas

Serve this macaroni and cheese alongside a crisp green salad or roasted vegetables to balance the meal. It also pairs wonderfully with barbecued meats or fried chicken for a classic comfort plate.

Enjoy this classic dish warm from the oven for maximum comfort and flavor. It's sure to be a new family favorite.

Frequently Asked Recipe Questions

→ What type of pasta is best for this dish?

Cavatappi pasta works beautifully here due to its spiral shape, which holds the cheese sauce well, ensuring every bite is flavorful.

→ Can I use other cheeses instead of Colby Jack, mozzarella, and cheddar?

Yes, Gruyere and Parmesan are excellent alternatives that add richness and complexity to the dish.

→ How can I get a crispy top layer?

After baking, broil the casserole for 3-4 minutes to create a delicious golden and crispy crust on top.

→ What role does dijon mustard play in the flavor?

Dijon mustard adds a subtle tang and depth, balancing the richness of the cheeses and creamy sauce.

→ Can I prepare this dish ahead of time?

Yes, assemble the layers and refrigerate before baking. Bake fresh before serving for best texture and flavor.