Ultimate Mac & Cheese
My son Brian would eat this Mac & Cheese every day if I made it, he simply can’t get enough. I use Cavatappi pasta for this dish and highly recommend it. It’s a creamy and savory dish that can even be an elegant entree or side dish for a dinner party!
1 pound Cavatappi pasta
2 teaspoons kosher salt
1 quart whole milk
½ cup heavy cream
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1 cup Gruyere cheese, grated
½ cup Havarti cheese, grated
1 cup sharp cheddar cheese, grated
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
6 slices fresh white bread
¼ cup Parmesan cheese, grated
3 tablespoons melted butter
Preheat the oven to 375 degrees.
In a large pot fill ¾ full of water and bring to a boil, add the salt and Cavatappi and cook as directed.
Next, heat the milk and heavy cream in a small saucepan over low heat, then remove from the heat. In a separate pot, melt 6 tablespoons of butter on low heat and add the flour slowly using a whisk and cook for 1-2 minutes. While whisking, add the hot milk mixture and cook until thick and smooth, about 2-3 minutes. Remove from the heat and add the Gruyere, Havarti , Cheddar, salt, pepper, and nutmeg. Add the cooked pasta and stir until combined. Pour into a large baking dish or individual baking dishes.
In a food processor using a blade attachment chop the bread for 10-15 seconds then place in a bowl. Add the Parmesan cheese and toss. Next add the melted butter and combine with the fresh bread crumb mixture then sprinkle on top of the pasta.
Bake for 30 to 35 minutes until lightly brown on the top.