Creamy Macaroni Cheese Classic (Printable Version)

Baked cavatappi pasta with a rich blend of Colby Jack, mozzarella, and cheddar cheeses, topped with a golden crust.

# Ingredients Required:

→ Pasta

01 - 454 g cavatappi pasta

→ Cheeses

02 - 454 g Colby Jack cheese
03 - 227 g mozzarella cheese
04 - 227 g sharp cheddar cheese

→ Seasonings

05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder

→ Dairy & Butter

07 - 43 g salted butter
08 - 1 can (340 g) evaporated milk
09 - 473 ml heavy cream

→ Condiments

10 - 1 tablespoon Dijon mustard

# Guide to Cooking:

01 - Preheat oven to 190°C and grease a 23×33 cm casserole dish.
02 - Grate all cheeses and mix together in a bowl, reserving half for layering.
03 - Boil salted water and cook cavatappi until al dente, then drain thoroughly.
04 - In a skillet over medium-low heat, melt butter and stir in half of the smoked paprika and garlic powder.
05 - Whisk in flour and cook mixture for 1-2 minutes until bubbling.
06 - Gradually add evaporated milk and heavy cream while whisking until smooth; bring to a gentle boil.
07 - Stir in half of the cheese mixture until melted, then fold in cooked pasta evenly.
08 - Layer half of the macaroni mixture in the casserole dish, sprinkle with half of the reserved cheese.
09 - Add remaining macaroni mixture and finish with the leftover cheese on top.
10 - Bake for approximately 30 minutes until golden and bubbly; optionally broil for 3-4 minutes to create a crispy crust.

# Extra Suggestions:

01 - For enhanced depth, substitute Gruyère and Parmesan cheese in place of the standard blend.
02 - Season smoked paprika and garlic powder to taste for desired spice levels.
03 - Broiling at the end yields a golden, crunchy top layer.

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