60 minutes
A rich and creamy baked macaroni dish made with sharp Cheddar, Velveeta, and Pecorino Romano cheeses.
to taste
0 lb
cups
cups
cups
Sharp Yellow Cheddar, coarsely grated
cups
Velveeta, torn into pieces
0 oz
Pecorino Romano, coarsely grated
cups
Dry Mustard Powder
teaspoons
teaspoons
pinches
to taste
1. Preheat Oven and Cook Pasta
Preheat your oven to 350 degrees. Bring a large pot of salted water to a boil. Add the cavatappi and cook according to the package instructions until just past al dente. Drain the pasta using a colander and set it aside.
2. Prepare Roux
In the same pot, melt the unsalted butter over medium heat. Once the butter stops spurting and quiets down (about 2 to 3 minutes), add the all-purpose flour. Stir constantly with a whisk for another minute to cook the flour.
3. Make Cheese Sauce
Gradually whisk in the whole milk and bring the mixture to a simmer. Reduce the heat and let it simmer for 2 to 5 minutes until the sauce thickens enough to coat the back of a spoon lightly. Remove the pot from the heat and add the sharp Cheddar, Velveeta, and Pecorino Romano. Also, mix in the dry mustard powder, onion powder, ground cayenne, salt, and freshly ground black pepper. Stir until the cheeses are fully melted and the sauce is smooth.
4. Combine Pasta and Cheese Sauce
Combine the drained pasta with the cheese sauce, and adjust the seasoning with extra salt and black pepper if needed. Transfer this mixture to a 9-by-13-inch baking dish, spreading it out evenly.
5. Bake
Place the dish in the preheated oven and bake for 15 to 20 minutes, until the edges are bubbling. Serve immediately.
Incorporate sun-dried tomatoes, basil, mozzarella, topped with breadcrumb and Parmesan mix.
Incorporate cooked bacon, diced ham, shredded chicken, or lobster.
Use truffle oil or chopped truffle, topped with truffle salt.
Mix in shrimp, crabmeat, or scallops and top with Old Bay seasoning.
Include blanched broccoli, sautéed spinach, roasted red peppers, or caramelized onions.
Choose a mix of sharp cheddar for flavor depth, creamy Gruyère for meltability, and Parmesan for a salty, umami kick. Freshly grate your cheese for better melting and flavor.
For a smooth béchamel, cook flour and butter without browning, whisk in warm milk gradually to avoid lumps, and cook until it coats the back of a spoon before adding cheese.
Undercook pasta by 1-2 minutes for an al dente texture that holds sauce better and avoids mushiness after baking.
Use the best quality cheeses, pasta, and milk available to ensure the dish's quality shines through.
Properly salt pasta water, and season béchamel with salt, pepper, and a hint of nutmeg to enhance flavors without overpowering.
Comments (0)