Arsenio’s Golden Crunch Mac & Cheese
Ingredients
Pasta
cavatappi pasta
454 g
Cheese
Gruyère cheese
110 g
cheddar cheese
110 g
mozzarella cheese
110 g
fontina cheese
82 g
Sauce
butter
56 g
all-purpose flour
32 g
milk
720 ml
heavy cream
240 ml
cream cheese
99 g
Seasoning
paprika
2 g
onion powder
3 g
garlic powder
3 g
salt
6 g
black pepper
1 g
bouillon cube
1 piece
Instructions
Cook the pasta
Cook cavatappi in salted boiling water until al dente. Drain and set aside.
Make the roux
Melt butter with seasonings in a saucepan, then whisk in flour to create a smooth roux.
Build the sauce
Gradually whisk in milk and cream until smooth and thickened, then stir in cream cheese until melted.
Melt the cheeses
Add Gruyère, cheddar, mozzarella, and fontina, stirring until completely melted and smooth.
Combine pasta and sauce
Fold the cooked pasta into the cheese sauce until evenly coated.
Bake the mac & cheese
Transfer to a baking dish and bake at 190°C for 15–20 minutes until hot and bubbly.
Broil for golden crunch
Switch to broil and cook 2–3 minutes until the top is deep golden and crunchy.
Original recipe
Storage
Best reheated in oven to restore crunch on top
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