Baked Cavatappi Mac & Cheese
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Prep and preheat
5 minPreheat oven to 350°F. Lightly grease a 2-quart baking dish.
Cook the pasta
8 minBoil salted water and cook cavatappi about a minute less than package directions (roughly 7–8 minutes). Drain.
Make the roux
1 minMelt 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook, stirring, to remove the raw flour taste.
Build the cream sauce
4–5 minGradually whisk in heavy cream and milk. Cook, whisking often, until smooth and slightly thickened.
Season and add cheese
2–3 minAdd salt, pepper, garlic powder, onion powder and ground mustard. Stir in ½ cup cheddar and ½ cup Muenster a little at a time, reserving the remaining cheese for topping.
Combine
1 minFold drained cavatappi into the silky cheese sauce until coated.
Make the crunchy topping
2–3 minIn a small skillet melt the remaining 2 tbsp butter with 1 tbsp olive oil. Add panko and toast, stirring, until golden.
Bake
15–18 minPour mac and cheese into the baking dish. Top with remaining cheddar, Muenster and toasted panko. Bake uncovered at 350°F until hot, bubbly and golden.
A 2-quart baking dish is the right size. Cook pasta slightly less than al dente because it finishes in the oven.
For maximum creaminess, shred cheese from blocks. For an extra-rich version, replace the 1½ cups milk with cream.