45 minutes/moderately easy /12 servings
nutrition per serving:
724 calories, 27g protein, 39g carbs, 50g fat, 6g sugar
Yes, this is a decadent dish. The nutrition info doesn’t lie! Remember that this dish is meant to be a side, not a whole meal. If you decide to eat A LOT of this dish, be sure to make an appointment with a cardiologist and know that THAT sound you hear is your arteries hardening! 😉 Eat a bowl of this deliciousness, but don’t eat it EVERY day! That being said, this is yummy-times-100 and is my go-to mac and cheese for any gathering.
ingredients
- 1 pound of cavatappi pasta
- 2 sticks of butter, divided
- 1/2 cup all-purpose flour
- 5 cups milk, divided
- 3 1/2 cups shredded Cheddar cheese
- 2 cups shredded Gruyère cheese
- 3/4 cup grated Romano cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon garlic powder
Bread Crumb Topping:
- 1 stick of butter
- 1 tablespoon extra-virgin olive oil
- 1/4 cup Panko seasoned bread crumbs
- 1/8 teaspoon black pepper
directions
- Cook pasta until tender yet firm to the bite according to package directions. Drain and set aside.
- Melt 1 stick of butter and add the Panko bread crumbs, oil and black pepper to it, making the bread crumb topping (I carefully melt the butter in a microwave, but you can also use a small sauce pan). Set aside.
- In a dutch oven pot, make a roux with 2nd stick of butter and flour, then add 3 cups of milk (save 2 cups for later!). Stir in the cheeses until melted.
- Add the seasonings to the cheese sauce.
- Combine macaroni with sauce until all the pasta is gooey and coated.
- Add extra milk and continue stirring to break up the cheese a bit. You want it smooth, not like glue!
- Pour into a greased baking dish and cook in a 350-degree F oven for about 25 minutes, until golden brown and bubbling.
- Take the dish out of the oven and top the entire dish with the bread crumb topping.
- Put the dish back in the oven for 5 minutes or until the topping starts to brown up.
- Remove the pan of goodness from the oven and serve hot!
notes
Can we talk cheese?
Did you know that “parmesan” and “Parmigiano Reggiano” are DIFFERENT THINGS? How about “romano” cheese and “Pecorino Romano” cheese?
As Lou and I often do, we started reading up on things pertinent to a recipe, this time “cheeses” and we went down a rabbit hole. Three hours later (ok, a day later) we were in search of where to find the best cheeses.
You can find parmesan and romano cheeses in your local grocery store. Easy to find those and they both work well with many dishes. You can typically find them grated or shredded. But did you know, and I did not until recently: “Parmesan” is the common name in the Unites States and other countries for “Parmigiano-Reggiano” but “Parmigiano-Reggiano” is produced in Italy from cow’s milk, is regulated, is aged for a minimum of 12 months and has no additives or preservatives. So you will find “parmesan” locally, but when you find “Parmigiano-Reggiano” check the label! It’s fascinating to look at where it’s made and the ingredients that are listed.
“Romano” cheese is often made with cow’s milk in the U.S. while “Pecorino Romano” is made with sheep’s milk, typically from regions in Italy. Did you know that? I didn’t.
Also, both cheeses made in Italy (Parmigiano-Reggiano and Pecorino Romano) are stronger in flavor than from other places like the U.S..
I find the “parmesan” types complex and nutty while the “romano” types are saltier and tangier that the “parmesan” types. Just according to MY palate.
So if you ever get a chance to try the real deal of cheeses, do it. Some shops have cheese wheels and chunks of cheese sold. I have seen these at cheese shops, wineries and many grocery stores like Stew Leonard’s and even Amazon. Just start reading the labels when you are looking to buy cheeses for a recipe or just for “sprinkle cheese” to use on top of dishes with pasta. It’s pretty fascinating.
Try some of these cheeses from Italy and let me know if you taste a difference!
