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–+ servings

Gooey White Cheddar Mac and Cheese

Serves 10 to 12 servings

Ingredients

For the pasta

  • 1 lb cavatappi or elbow macaroni
  • salt for the pasta water

For the cheese mix

  • 4 cups shredded white cheddar two 8 oz blocks
  • 2 cups shredded Gruyère one 8 oz block
  • 2 cups shredded smoked provolone one 8 oz block

For the sauce

  • 1 stick butter 8 tbsp
  • 2 tsp Diamond Crystal kosher salt
  • 1 tsp white pepper or black
  • 1 tsp garlic powder
  • ½ tsp soy sauce
  • ½ tsp Worcestershire sauce
  • ½ cup all-purpose flour
  • 2 (12 oz) cans evaporated milk
  • 2 cups heavy cream room temp

To finish

  • chopped chives

Instructions

The pasta

  • Cook the pasta in well-salted water for 2 minutes less than the package says. Drain.
    1 lb cavatappi or elbow macaroni, salt

The sauce

  • Melt the butter over low heat with the salt, pepper, garlic powder, soy sauce, and Worcestershire.
    1 stick butter, 2 tsp Diamond Crystal kosher salt, 1 tsp white pepper, 1 tsp garlic powder, ½ tsp soy sauce, ½ tsp Worcestershire sauce
  • Once the butter is completely melted, whisk in the flour. Keep stirring for about 2 minutes to cook it out.
    • Ready when: it smells a little toasty and not like raw flour. Skip this and you'll taste the flour.
    ½ cup all-purpose flour
  • Slowly whisk in the evaporated milk, then the cream. Turn the heat to medium-low and keep stirring until the sauce thickens.
    • Ready when: it coats the back of a spoon.
    2 (12 oz) cans evaporated milk, 2 cups heavy cream
  • Turn the heat to the lowest setting and stir in half the cheese mix (4 cups) until melted. Mix, mix, mix.

The bake

  • Stir in the pasta and pour everything into the baking dish.
  • Top with the rest of the cheese mix (4 cups).
  • Bake for 20 to 25 minutes.
    • Ready when: golden on top and bubbling at the edges.
  • Top with chives and serve warm.
    chopped chives