Recipe courtesy of Tiffani Thiessen
Macaroni and Cheese
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 470
- Total Fat
- 30
- Saturated Fat
- 17
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 22
- Cholesterol
- 87
- Sodium
- 451
- Total: 1 hr 25 min (includes cooling time)
- Active: 30 min
Ingredients
4 tablespoons (1/2 stick) unsalted butter, plus for greasing the baking dish
8 ounces cavatappi pasta
3 tablespoons all-purpose flour
2 cups whole milk
2 1/2 teaspoons mustard powder
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
10 ounces extra-sharp Cheddar, coarsely grated (about 3 1/4 cups)
1 ounce grated Parmesan (about 1/4 cup)
1/2 cup ricotta
Directions
- Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with butter.
- Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook until just firm to the bite, 8 minutes. Drain and set aside.
- Melt the butter in a large, wide pot over medium-low heat. Make a roux by sprinkling the flour over the butter and whisking to incorporate. Cook, whisking, until golden, 5 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes.
- Add the mustard powder, salt and white pepper to the sauce and stir to incorporate. Add 8 ounces of the grated Cheddar and all of the Parmesan and ricotta, stirring until melted and fully blended. Remove from the heat.
- Add the drained cavatappi to the cheese sauce and stir well to coat. Transfer the mixture to the prepared baking dish and scatter the remaining 2 ounces Cheddar over the top.
- Bake until bubbling and the cheese on top has browned a bit, 25 to 30 minutes. Let cool for 15 minutes before serving.