| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, plus for greasing the baking dish
- 8 ounces cavatappi pasta
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 1/2 teaspoons mustard powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 10 ounces extra-sharp Cheddar, coarsely grated (about 3 1/4 cups)
- 1 ounce grated Parmesan (about 1/4 cup)
- 1/2 cup ricotta
Instructions
- Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with butter.
- Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook until just firm to the bite, 8 minutes. Drain and set aside.
- Melt the butter in a large, wide pot over medium-low heat. Make a roux by sprinkling the flour over the butter and whisking to incorporate. Cook, whisking, until golden, 5 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes.
- Add the mustard powder, salt and white pepper to the sauce and stir to incorporate. Add 8 ounces of the grated Cheddar and all of the Parmesan and ricotta, stirring until melted and fully blended. Remove from the heat.
- Add the drained cavatappi to the cheese sauce and stir well to coat. Transfer the mixture to the prepared baking dish and scatter the remaining 2 ounces Cheddar over the top.
- Bake until bubbling and the cheese on top has browned a bit, 25 to 30 minutes. Let cool for 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 470 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 87 mg |
| Sodium | 451 mg |
Reviews