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Mac and Cheese

Ingredients

  • 16 oz. or 500g cavatappi or pasta curls
  • 4 tbsp or 60g butter
  • 4 tbsp or 35g flour
  • 550ml or 2 1/3 cups milk
  • 1 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 115g or 4 oz. cream cheese, ripped into smaller pieces
  • 225g or 8 oz. extra sharp cheddar cheese, shredded
  • 115g or 4 oz. mozzarella cheese, shredded
  • Reserved pasta water

Method

  1. Bring a large pot of salted water to a boil, boil pasta ('16oz or 500g`) to al dente according to package instructions. Drain pasta and reserve at least 1 cup of pasta water.
  2. While pasta is draining, in the same saucepan, melt butter (4 tbsp or 60g) over medium heat then add flour (4 tbsp or 35g). Cook 1 minute whisking constantly.
  3. Slowly pour in milk (550 ml), 100ml at a time, until the liquid is fully absorbed by the roux. Add in mustard ( 1 tsp) and garlic powder (1/4 tsp). Increase heat slightly, then bring mixture to a gentle simmer whisking constantly.
  4. Reduce heat to low add in cream cheese (115g or 4oz) and whisk until melted. Whisk in cheddar ('225g or 8oz) and mozzerella (`115g or 4oz) half at a time until fully melted. Season sauce with salt to taste.
  5. Add drained pasta to cheese sauce and add pasta water as needed to thin out the sauce. Serve immediately.

Notes

  • Don't use pre-shredded cheese or the sauce might end up grainy and gritty. Shred it yourself for a nice smooth sauce.
  • You can sub mustard for 1/2 tsp of mustard powder if you like.
  • Don't rinse the pasta. It adds starches and helps thicken up the sauce and keeps the sauce clinging to the pasta.
  • Want a crunchy topping? Try sautéing panko bread crumbs in a skillet in a little melted butter or olive oil until golden brown. Sprinkle over individual servings so it stays crisp.