Macaroni and Cheese
Check out this easy and delicious recipe by Tiffani Thiessen from Dinner at Tiffani's.
- 25 minutes
- 60 minutes
- 6 to 8 servings
- 4 tablespoons (½ stick) unsalted butter, plus for greasing the baking dish
- 227 grams cavatappi pasta
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2½ teaspoons mustard powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 283 grams extra-sharp Cheddar, coarsely grated (about 3¼ cups)
- 28 grams grated Parmesan (about ¼ cup)
- ½ cup ricotta
- 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.
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