Calories: 720kcal
Ingredients
- 1 lb macaroni or cavatelli pasta
- 3 Tbsp butter
- 3 Tbsp flour
- 1 Tbsp Dijon mustard
- 1 can evaporated milk
- 2 cups heavy cream
- salt and pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 cup cream cheese
- 16 oz Colby Jack cheese shredded
- 8 oz sharp cheddar cheese shredded
- 8 oz mozzarella cheese shredded
Instructions
Cook the Pasta and Shred Cheese
- Boil the pasta in salted water until just shy of al dente. It will finish in the oven. Drain and set aside.
Shred the Cheese and mix together the Colby Jack, cheddar and mozzarella. Divide into 3 portions.
Make the Roux and Sauce
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until golden and nutty. Slowly whisk in the evaporated milk and cream. Add Dijon, garlic powder, paprika, salt and pepper. Stir until smooth.
- Stir in the first portion of shredded cheese until melted and silky.
Assemble
- Mix pasta with cheese sauce.
- Pour half of the pasta into a greased baking dish.
- Sprinkle the second portion of cheese on top. Dot with dollops of cream cheese. (This is the secret glow up move!)
- Top with the remaining mac and cheese.
- Finish with the third layer of cheese
Bake uncovered at 375 degrees F for 20-25 minutes, or until bubbling and golden brown on top.
- Let it sit for 10 minutes before diving in.
Nutrition
Calories: 720kcal | Carbohydrates: 43g | Protein: 26g | Fat: 47g | Saturated Fat: 28g
Tried this recipe?Let us know how it was!