Golden Baked Mac and Cheese

Steps

1. 1.

   Heat the Oven and Cook the Pasta

   Preheat the oven to 190°C / 375°F. Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the cavatappi for 2 minutes less than the package time for al dente. Drain well and set aside without rinsing.

2. 2.

   Grate and Combine the Cheeses

   Grate the cheddar, mozzarella, and Gruyère cheeses, then toss them together in a bowl until evenly mixed. Set aside about 150 g of the cheese mixture for topping.

3. 3.

   Make the Roux

   In a large saucepan or Dutch oven, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes until the mixture smells faintly toasty and looks like wet sand. Do not let it brown.

4. 4.

   Build the Cheese Sauce

   Slowly whisk in the evaporated milk, then the whole milk and heavy cream, until smooth. Cook for 4 to 6 minutes, stirring often, until the sauce thickens enough to coat a spoon. Remove the pan from the heat. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and black pepper. Add the larger portion of cheese a handful at a time, stirring until fully melted before adding more.

5. 5.

   Fold in the Pasta

   Tip the drained cavatappi into the cheese sauce and fold until every piece is thoroughly coated. Taste and add a pinch more salt if needed. Transfer to a 23 × 33 cm (9 × 13-inch) baking dish and scatter the reserved cheese evenly over the top. Dust with a pinch of smoked paprika.

6. 6.

   Bake Until Golden

   Bake for 18 to 22 minutes, until the edges are bubbling and the top is patched with gold. For deeper color, switch to the broiler for 1 to 2 minutes at the end, watching closely.

7. 7.

   Rest and Serve

   Let the dish stand for 10 minutes before scooping. The sauce thickens as it cools slightly, creating a better cheese pull. Serve hot.