Cheesy Three-Cheese Pasta (Printer-Friendly Version)
# What You'll Need:
→ Pasta and Dairy
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1 pound cavatappi or twisted pasta of your choice
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2 cups rich, heavy cream
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1 stick (3 tablespoons) unsalted butter
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1 pound mozzarella (a soft, stretchy cheese)
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1 pound Colby Jack (a mellow, creamy option)
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12 ounces of canned evaporated milk (about 1 can)
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1/2 pound of aged cheddar for extra flavor
→ Spices and Extras
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3 tablespoons regular all-purpose flour
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A pinch of salt (1/4 teaspoon)
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1 tablespoon Dijon mustard (adds tangy depth)
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A sprinkle of garlic powder (1/2 teaspoon)
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1/2 teaspoon smoked paprika for a smoky edge
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1/4 teaspoon of black pepper, freshly ground
# Method:
01 -
Turn your oven on to 350°F so it’s ready to go later. Fill a big pot with salty water, set it to boil, and cook the pasta following the box’s directions. Strain it once it’s ready.
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As you’re waiting for the water to boil, grab a box grater and shred all the cheeses into a big mixing bowl. Once done, split them into two piles of equal amounts for later use.
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Blend the garlic powder, paprika, black pepper, and salt together in a small bowl. You’ll need this seasoning mix in a bit.
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Add butter to a large pan and let it melt over medium heat. Pour in half of your seasoning mix and give it a good stir. Toss in the flour, stirring nonstop until it forms a bubbly dough-like texture.
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Slowly whisk the evaporated milk into the pan, ensuring it’s smooth. Pour in the heavy cream, stirring gently. Add the Dijon mustard and toss in the rest of the spice mix. Let this cook on low heat until it thickens up, giving it a whisk every now and then.
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Turn the heat to low, then start adding half of the cheese mixture a handful at a time. Let each handful melt completely before adding the next.
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Once the sauce is ready, pour in the cooked pasta. Mix it well so that every piece is covered in the creamy cheese goodness.
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In a casserole dish, add half of the pasta mix, then sprinkle half of the remaining cheese on top. Repeat with the rest of the pasta and cheese. Let it bake for 25–30 minutes until the sides bubble. Turn on the broiler for an extra 2 minutes if you want a browned, crispy finish.
# Cook's Tips:
01 -
This makes enough to feed around 10 people as a side dish, or 5–6 if it’s served as the main meal.
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Before digging in, let it cool a bit to avoid burning your mouth.