Rich & Smoky Baked Macaroni & Cheese

For the Smoky Cheese Sauce

For a truly creamy sauce, let the grated cheeses come to room temperature while the pasta cooks.

Ingredients

• 16 ounces cavatappi or cellentani pasta
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon granulated garlic
• ½ teaspoon mustard powder
• ½ teaspoon smoked paprika
• 1 to taste kosher salt
• 1 to taste freshly ground black pepper
• 8 ounces sharp cheddar cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 4 ounces smoked gouda, shredded

Instructions

1. Preheat your oven to 400°F.
2. Cook the pasta in a large pot of heavily salted water until al dente. Drain and set aside.
3. While the pasta is cooking, grate all the cheeses. Reserve about ⅓ of the grated cheese for the topping.
4. In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until fragrant.
5. Whisking constantly and vigorously, slowly pour in the whole milk until the sauce is smooth and lump-free.
6. Continue to cook for 3-4 minutes, whisking occasionally, until the sauce has thickened slightly.
7. Remove the saucepan from the heat. Add the granulated garlic, mustard powder, smoked paprika, salt, and pepper. Add the bulk of the shredded cheese (not the reserved portion) a handful at a time, stirring until completely melted and smooth.

Prep: 10 min • Cook: 10 min • Wait: No time