Ingredients:

  • 1 lb Cavatappi pasta
  • 2 tbsp Salt
  • 1 lb Sharp Cheddar cheese, hand-shredded
  • 1 lb Colby Jack cheese, hand-shredded
  • 8 oz Mozzarella cheese, hand-shredded
  • 0.5 cup Freshly grated Parmesan cheese
  • 0.5 cup Unsalted butter
  • 0.5 cup All-purpose flour
  • 2 cups Whole milk
  • 2 cups Heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 0.5 tsp Cayenne pepper
  • 0.5 tsp Black pepper

Instructions:

  1. Hand-shred the Sharp Cheddar, Colby Jack, and Mozzarella cheeses using a large box grater. Avoid pre-shredded bags to ensure a smooth, non-gritty emulsion.
  2. Boil the cavatappi pasta in heavily salted water until it is approximately 2 minutes under al dente. Drain and set aside.
  3. In a heavy-bottomed Dutch oven or large pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour for 2 minutes to create a roux until it smells slightly nutty and looks like wet sand.
  4. Gradually whisk in the room temperature whole milk and heavy cream. Continue whisking until the mixture is thickened and smooth.
  5. Season the béchamel sauce with Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
  6. Lower the heat and stir in half of your main cheese blend until melted and velvety.
  7. Fold the undercooked cavatappi into the cheese sauce, ensuring the helical shapes are fully saturated.
  8. Transfer the mixture to a 9x13 baking dish. Top with the shredded Mozzarella and Parmesan cheese.
  9. Bake at 375°F (190°C) for 30 minutes until the top is golden brown and the edges are sizzle.