Description
With a mix of cheddar, mozzarella and Monterrey jack cheeses, this Baked Mac and Cheese is a wonderfully rich and satisfying side dish.
Ingredients
- 1 pound pasta (I use cavatappi)
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 and 1/2 cups whole milk
- 1 and 1/2 cups shredded cheddar cheese
- 1 and 1/2 cups shredded mozzarella cheese
- 1 and 1/2 cups shredded Monterey jack cheese
Instructions
- In a large pot, cook pasta to al dente according to package directions. Drain and set aside.
- Preheat the oven to 350°F.
- In a small bowl, whisk together the flour, garlic powder, salt and pepper.
- In a large bowl, stir together the shredded cheeses.
- Reserve 1 and 1/2 cups of the combined shredded cheeses to top the dish with before baking.
- In the same pot you boiled the pasta in, melt the butter over medium heat and then whisk in the flour mixture, a little at a time, continuously whisking until the mixture is thick and starts to turn light brown, about a minute. Slowly whisk in the milk and continue to whisk until the mixture starts to thicken, about 3 minutes.
- Turn the heat to low and add 3 cups of the combined shredded cheeses, stirring until melted.
- Stir in the cooked pasta until thoroughly coated.
- Spray a 9×13-inch baking dish with non-stick cooking spray and transfer the pasta mixture to the baking dish.
- Top pasta with the reserved 1 and 1/2 combined shredded cheeses.
- Place the baking dish in the heated oven and bake for 25-30 minutes or until the cheese on top is melted, browning and starting to crisp in spots.