This is the only mac and cheese recipe you’ll ever need. It’s rich, creamy, cheesy, and crispy. But best of all, it’s easy! Subscribe so you don’t miss my free weekly recipes. Recipe as follows:
Ingredients:
1 pound cavatappi
3 cups cream
2 cup milk
½ teaspoon black pepper
1 teaspoon dry mustard
¼ teaspoon smoked paprika
1 large bunch thyme
5 crushed garlic cloves
½ pound sharp white cheddar, shredded
½ pound whole milk mozzarella, shredded
1 pound gouda, shredded
1 (4 ounce) log goat cheese
½ cup grated parmesan
Kosher salt and black pepper
Directions:
1) Preheat the oven to broil and place a rack 4 inches below the heating element.
2) Bring a large pot of water to a boil and season with salt. Add the pasta and cook 2 minutes less than the package directions calls for al dente. Drain the pasta and drizzle with olive oil. Toss the pasta to coat it in the oil, then set aside.
3) In the same pot over medium heat, add the heavy cream, milk, black pepper, mustard, thyme, paprika, and garlic cloves. Stir to combine and bring to a very gentle simmer. Simmer for 20-25 minutes, or until the flavors have married and the dairy is slightly reduced. Set a fine mesh strainer over a large mixing bowl. Pour the infused cream through the strainer and discard any solids. Bring the cream back up to a simmer.
4) While the cream is coming to a simmer, add the cheddar, mozzarella, and gouda to a medium mixing bowl. Toss well to combine the cheeses. Add half of the cheese, as well as the goat cheese, to the cream mixture and stir gently to melt the cheese. Once the cheese is melted, add the macaroni and stir to incorporate. Bring the mixture back to a simmer, then remove from the heat.
5) Add half of the mac and cheese mixture to a 9×13 pan. Then add the remaining half of the cheese over top of the macaroni. Top with the final portion of macaroni, then sprinkle the grated parmesan over the top.
6) Place the pan on a sheet tray, then transfer to the oven and broil for 5-10 minutes, turning frequently to allow for an equal browning over the top. Once the top is deeply golden brown and bubbling, remove it from the oven and allow it to cool for at least 15 minutes.
7) Once it has slightly cooled, serve immediately. This allows the cheese to set slightly, so the mac and cheese holds its shape when served.
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