The Ultimate Mac and Cheese
Prep Time: 20 minutes
Cook Time: 45 minutes
Cool Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 16
Ingredients:
kosher salt
1 pound (454 grams) cavatappi noodles
3 cups (720 grams) cream
2 cups (16 fluid ounces / 474 grams) milk
½ teaspoon (~3 grams) black pepper
1 teaspoon (~3 grams) dry mustard
1 large bunch of thyme
¼ teaspoon (1 gram) smoked paprika
5 garlic cloves, crushed
½ pound (227 gram) sharp white cheddar, shredded
½ pound (227 gram) whole milk mozzarella, shredded
1 pound (454 grams) Gouda, shredded
1 (4-ounce) log goat cheese
½ cup (50 grams) grated Parmesan
Directions:
Preheat the oven to broil, and place a rack four inches below the heating element.
Bring a large pot of water to a boil, and season generously with salt. Add the cavatappi, and cook according to the package instructions, stopping two minutes before al dente. Drain the pasta, and drizzle a bit of olive oil over the top. Toss to combine and coat the pasta with the oil, and set aside.
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.
While the cream is coming to a simmer, add the cheddar, mozzarella, and gouda to a medium mixing bowl. Toss well to combine.
Add half of the cheese mixture, as well as the goat cheese, to the cream mixture on the stove. 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.
Add half of the mac and cheese mixture to a lightly greased 9×13 pan. Then, sprinkle the remaining half of the cheese over the top of the macaroni. Spread the final portion of macaroni over the top, and sprinkle the grated Parmesan cheese evenly over the macaroni.
Place the pan on a sheet tray. Transfer it to the oven, and broil for five to ten minutes, rotating it frequently to allow for even 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.
Serve immediately while warm.
Notes:
You can swap in different cheeses – Gruyère, Havarti, Monterey Jack, whatever you want for different flavor profiles.
Storage:
Store leftover five cheese macaroni and cheese covered or transferred to an airtight container in the refrigerator for up to three days.
– Freeze unbaked cavatappi mac and cheese for up to two months or baked mac and cheese for up to six months. Cover the baking dish tightly with plastic wrap, followed by aluminum foil to keep it fresh.
– Thaw in the fridge overnight. Then, reheat in the microwave or oven. Or, bring the dish to room temperature and broil as normal, adding a few minutes as needed.
Salt the pasta water more than you think you need to. A general rule of thumb is to make it taste like the ocean. This infuses the pasta with flavor, preventing it from being bland once cooked.
Avoid overcooking the pasta. It’s important to cook it just under al dente by about two minutes, because it will continue to cook in the oven. If it is cooked to or past al dente, the pasta will become chewy or mushy and is more likely to fall apart.
Place a wooden spoon on top of your pot to prevent the water from boiling over. I find this works about half the time, but it’s always worth a try.
Drain the pasta immediately to stop the cooking process and prevent it from becoming chewy.
Grate cold cheese. I like to keep my cheese in the fridge until just before grating. This prevents it from crumbling and is especially helpful for softer cheeses like mozzarella.
Grate the cheese into long strands to create a longer cheese pull. To do this, rotate the cheese block and grate the long side. This won’t impact the flavor, but it does make for a more impressive appearance.
Use different types of cheese, opting for whatever you like best, such as Gruyère, Havarti, or Monterey Jack for different flavor profiles.
Nutritional Facts:
Serving: 1serving, Calories: 511kcal, Carbohydrates: 26g, Protein: 22g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 118mg, Sodium: 520mg, Potassium: 223mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1231IU, Vitamin C: 1mg, Calcium: 484mg, Iron: 1mg
Recipe courtesy of Nick’s Kitchen.com