Description

A luscious and comforting baked mac and cheese featuring cavatappi pasta layered with a blend of three cheeses—colby jack, mozzarella, and sharp cheddar—in a creamy, smoky sauce enriched with evaporated milk, heavy cream, and a hint of smoked paprika and Dijon mustard. This viral comfort food recipe delivers a perfectly baked cheesy casserole with a golden, crunchy top and gooey interior.

Ingredients

Scale

Pasta

16 oz cavatappi pasta

Cheeses

16 oz colby jack cheese, shredded
8 oz mozzarella cheese, shredded
8 oz sharp cheddar cheese, shredded

Sauce

3 tablespoons salted butter
1 teaspoon smoked paprika, divided
1 teaspoon garlic powder, divided
Flour (amount not specified, estimated 3 tablespoons for roux)
1 can (12 oz) evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard

Instructions

Prep Your Oven and Pasta: Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish to prevent sticking. Meanwhile, bring a large pot of salted water to a boil and cook the cavatappi pasta until al dente—firm yet tender—as it will continue cooking in the oven.
Grate and Mix Your Cheeses: Grate the colby jack, mozzarella, and sharp cheddar cheeses. Combine them in a bowl and set aside half the mixture for topping the casserole later.
Make the Creamy Cheese Sauce: In a skillet over medium-low heat, melt the butter and add half of the garlic powder and smoked paprika. Whisk in flour (approximately 3 tablespoons) to form a roux and cook it gently for 1-2 minutes until it bubbles. Slowly whisk in the evaporated milk and heavy cream, continually stirring to avoid lumps. Bring the sauce to a low boil, then stir in the remaining garlic powder, smoked paprika, and Dijon mustard to add depth and brightness.
Combine Pasta and Sauce with Cheese: Stir half of the shredded cheese mixture into the thickened sauce until melted and smooth. Fold in the cooked cavatappi pasta, ensuring each piece is evenly coated with the creamy cheese sauce.
Layer and Bake to Perfection: In the prepared casserole dish, layer half of the cheesy pasta mixture, then sprinkle half of the reserved shredded cheese on top. Add the remaining pasta mixture and finish with the rest of the cheese evenly distributed over the surface. Bake in the preheated oven for about 30 minutes until bubbly, then broil for 3-4 minutes to develop a golden, crunchy crust. Remove from oven and let sit briefly before serving.

Notes

Cooking the pasta al dente is crucial as it will continue to cook in the oven, preventing it from becoming mushy.
Using a roux-based sauce ensures a smooth and creamy cheese sauce without lumps.
Broiling at the end gives the mac and cheese a desirable golden crust and extra texture contrast.
Feel free to swap out cheeses or add a pinch of cayenne for heat if desired.
Allow the baked mac and cheese to rest for a few minutes before serving for easier slicing and better texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: baked mac and cheese, comfort food, cavatappi pasta, cheesy casserole, creamy mac and cheese, smoky paprika mac and cheese