Mac and Cheese

Ingredients

Pasta

• 1 lb (454g) cavatappi or cellentani

Cheese

• 1 cup (115g) Gruyère
• 1 cup (115g) orange cheddar
• 1 cup (115g) white cheddar
• 1 cup (113g) mozzarella
• ½–1 cup (55–115g) fontina

Sauce

• 4 tbsp (56g) butter
• 4 tbsp (32g) flour
• 3 cups (720ml) milk
• 1 cup (240ml) heavy cream
• 3.5 oz (100g) cream cheese

Seasoning

• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt (to taste)
• ½ tsp black pepper

Topping

• Breadcrumbs, enough to cover the top
• Grated Parmesan cheese, enough to cover the top

Steps

1. Preheat the oven to 375°F. Cook the pasta 1–2 minutes under al dente, then drain.
2. Melt the butter, add the seasonings, and whisk in the flour.
3. Slowly whisk in the milk and cream until smooth.
4. Add the cream cheese, then the Gruyère, orange cheddar, white cheddar, mozzarella, and fontina. Stir until melted.
5. Fold in the pasta and transfer to a baking dish.
6. Add a layer of breadcrumbs and Parmesan cheese on top.
7. Bake for 15–20 minutes.
8. Broil for 2–3 minutes until golden and bubbly.