THE Creamy Mac and Cheese Recipe | NeighborFood

Inspiration: NeighborFood

Ingredients

• 1 lb cavatappi
• 1/3 cup unsalted butter
• 1/3 cup all purpose flour
• 2 3/4 cups whole milk
• 3/4 teaspoon salt
• 1/2 teaspoon ground mustard powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 cups packed sharp aged cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Pecorino Romano cheese
• Salt and pepper, to taste

Directions

1. Cook the cavatappi noodles in a large pot of salted water according to package directions, draining them a minute before the "al dente" cooking time.
2. Heat the milk in the microwave or on the stove top until very hot but not boiling.
3. In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking constantly, until the mixture turns a light brown color, about 3-4 minutes. Reduce the heat to low.
4. Slowly start pouring in the milk and half and half, whisking constantly. The mixture will look very thick at first and will thin out as you whisk in the remainder of the milk.
5. Increase the heat back to medium and cook the mixture, whisking continuously, another 3-5 minutes or until thickened. The sauce should coat the back of the spoon. If you put a little bit on a spoon and run your finger through it, the line from your finger should remain.