Mac and Cheese by @owen.han

35 min

6 servings

🍝

450 g

Cavatappi pasta

🧀

450 g

Sharp cheddar

🥛

230 g

Fontina

🧀

230 g

Gouda

🧀

230 g

Sriracha gouda

🧈

43 g

Unsalted butter

🧅

40 g

Shallot

🧄

12 g

Garlic

🌾

24 g

All-purpose flour

🥛

710 ml

Whole milk

🥛

240 ml

Heavy whipping cream

🍗

5 g

Chicken bouillon

🧄

3 g

Garlic powder

🌶️

2 g

Paprika

🌶️

1 g

Cayenne

🧂

6 g

Salt

⚫

1 g

Black pepper

🧀

50 g

Parmesan

🌿

6 g

Chives

  1. Preheat
    • unsalted butter

    Preheat the oven to 350°F (175°C). Lightly butter the baking dish.

  2. Add
    • salt
    • cavatappi pasta

    Bring a large pot of salted water to a boil. Add the cavatappi pasta.

  3. Cook
    • cavatappi pasta
    • pasta cooking water

    Cook the pasta until just under al dente. Reserve 1/2 cup pasta cooking water.

  4. Drain
    • cavatappi pasta

    Drain the pasta in a colander. Set it aside.

  5. Mince
    • shallot
    • garlic
    • chives

    Finely mince the shallot and garlic. Thinly slice the chives.

  6. Shred
    • sharp cheddar cheese
    • fontina cheese

    Shred the cheddar, fontina, Gouda, and sriracha Gouda if needed. Combine the shredded cheeses.

  7. Melt
    • unsalted butter
    • shallot

    Melt 3 tablespoons unsalted butter in the large pot over medium heat. Add the minced shallot.

  8. Cook
    • shallot
    • garlic

    Cook the shallot for 2 to 3 minutes until soft. Add the minced garlic.

  9. Cook
    • garlic
    • all-purpose flour

    Cook the garlic for 30 seconds. Sprinkle in 3 tablespoons all-purpose flour.

  10. Whisk
    • all-purpose flour
    • unsalted butter

    Whisk the flour into the butter to form a roux. Cook the roux for 1 minute.

  11. Whisk
    • whole milk
    • heavy whipping cream

    Slowly whisk in 3 cups whole milk. Whisk in 1 cup heavy whipping cream.

  12. Add
    • chicken bouillon
    • garlic powder

    Add chicken bouillon, garlic powder, paprika, and cayenne pepper. Season with salt and black pepper.

  13. Simmer

    Simmer the sauce for 3 to 5 minutes. Whisk until it thickens.

  14. Reduce
    • sharp cheddar cheese
    • fontina cheese

    Reduce the heat to low. Whisk half of the shredded cheese mixture into the sauce.

  15. Stir
    • cavatappi pasta

    Stir until the cheese melts smoothly. Add the drained cavatappi pasta.

  16. Pour
    • pasta cooking water
    • cavatappi pasta

    Pour in a splash of reserved pasta cooking water. Toss until the sauce coats the pasta.

  17. Add
    • salt
    • Cavatappi pasta

    Taste the pasta and adjust the salt. Add black pepper if desired.

  18. Transfer
    • cavatappi pasta

    Transfer half of the cheesy pasta to the prepared baking dish. Spread it into an even layer.

  19. Sprinkle
    • sharp cheddar cheese
    • fontina cheese
    • Cavatappi pasta

    Sprinkle half of the remaining shredded cheese mixture over the pasta. Add the remaining cheesy pasta.

  20. Top
    • sharp cheddar cheese
    • fontina cheese
    • Parmesan

    Top with the remaining shredded cheese mixture. Cover with a generous layer of Parmesan cheese.

  21. Bake

    Bake for 10 to 15 minutes until hot and bubbling. Broil until the top is browned.

  22. Garnish
    • chives

    Rest the mac and cheese for 5 minutes. Garnish with sliced chives before serving.

Mac and Cheese by @owen.han

35 min

6 servings

🍝

450 g

Cavatappi pasta

🧀

450 g

Sharp cheddar

🥛

230 g

Fontina

🧀

230 g

Gouda

🧀

230 g

Sriracha gouda

🧈

43 g

Unsalted butter

🧅

40 g

Shallot

🧄

12 g

Garlic

🌾

24 g

All-purpose flour

🥛

710 ml

Whole milk

🥛

240 ml

Heavy whipping cream

🍗

5 g

Chicken bouillon

🧄

3 g

Garlic powder

🌶️

2 g

Paprika

🌶️

1 g

Cayenne

🧂

6 g

Salt

⚫

1 g

Black pepper

🧀

50 g

Parmesan

🌿

6 g

Chives

Preparation Steps

  1. Step 1/22

    Preheat the oven to 350°F (175°C). Lightly butter the baking dish.

    🧈unsalted butter
    🍳9-by-13-inch baking dish

  2. Step 2/22

    Bring a large pot of salted water to a boil. Add the cavatappi pasta.

    🧂salt
    🍝cavatappi pasta
    🍲large pot

  3. Step 3/22

    Cook the pasta until just under al dente. Reserve 1/2 cup pasta cooking water.

    🍝cavatappi pasta
    🍝pasta cooking water
    🍲large pot
    🥄measuring cups

  4. Step 4/22

    Drain the pasta in a colander. Set it aside.

    🍝cavatappi pasta
    🧺colander

  5. Step 5/22

    Finely mince the shallot and garlic. Thinly slice the chives.

    🧅shallot
    🧄garlic
    🌿chives
    🔪chef's knife
    🪵cutting board

  6. Step 6/22

    Shred the cheddar, fontina, Gouda, and sriracha Gouda if needed. Combine the shredded cheeses.

    🧀sharp cheddar cheese
    🧀fontina cheese
    🧀Gouda cheese
    🌶️sriracha Gouda cheese
    🧀box grater
    🍲large pot

  7. Step 7/22

    Melt 3 tablespoons unsalted butter in the large pot over medium heat. Add the minced shallot.

    🧈unsalted butter
    🧅shallot
    🍲large pot
    🥄wooden spoon

  8. Step 8/22

    Cook the shallot for 2 to 3 minutes until soft. Add the minced garlic.

    🧅shallot
    🧄garlic
    🍲large pot
    🥄wooden spoon

  9. Step 9/22

    Cook the garlic for 30 seconds. Sprinkle in 3 tablespoons all-purpose flour.

    🧄garlic
    🌾all-purpose flour
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/22

    Whisk the flour into the butter to form a roux. Cook the roux for 1 minute.

    🌾all-purpose flour
    🧈unsalted butter
    🍲large pot
    🥄whisk

  11. Step 11/22

    Slowly whisk in 3 cups whole milk. Whisk in 1 cup heavy whipping cream.

    🥛whole milk
    🥛heavy whipping cream
    🍲large pot
    🥄whisk
    🥄measuring cups

  12. Step 12/22

    Add chicken bouillon, garlic powder, paprika, and cayenne pepper. Season with salt and black pepper.

    🍗chicken bouillon
    🧄garlic powder
    🌶️paprika
    🌶️cayenne pepper
    🧂salt
    ⚫black pepper
    🍲large pot
    🥄whisk
    🥄measuring spoons

  13. Step 13/22

    Simmer the sauce for 3 to 5 minutes. Whisk until it thickens.

    🍲large pot
    🥄whisk

  14. Step 14/22

    Reduce the heat to low. Whisk half of the shredded cheese mixture into the sauce.

    🧀sharp cheddar cheese
    🧀fontina cheese
    🧀Gouda cheese
    🌶️sriracha Gouda cheese
    🍲large pot
    🥄whisk

  15. Step 15/22

    Stir until the cheese melts smoothly. Add the drained cavatappi pasta.

    🍝cavatappi pasta
    🍲large pot
    🥄wooden spoon

  16. Step 16/22

    Pour in a splash of reserved pasta cooking water. Toss until the sauce coats the pasta.

    🍝pasta cooking water
    🍝cavatappi pasta
    🍲large pot
    🥄wooden spoon

  17. Step 17/22

    Taste the pasta and adjust the salt. Add black pepper if desired.

    🧂salt
    ⚫black pepper
    🍲large pot
    🥄wooden spoon

  18. Step 18/22

    Transfer half of the cheesy pasta to the prepared baking dish. Spread it into an even layer.

    🍝cavatappi pasta
    🍳9-by-13-inch baking dish
    🥄wooden spoon

  19. Step 19/22

    Sprinkle half of the remaining shredded cheese mixture over the pasta. Add the remaining cheesy pasta.

    🧀sharp cheddar cheese
    🧀fontina cheese
    🧀Gouda cheese
    🌶️sriracha Gouda cheese
    🍝cavatappi pasta
    🍳9-by-13-inch baking dish
    🥄wooden spoon

  20. Step 20/22

    Top with the remaining shredded cheese mixture. Cover with a generous layer of Parmesan cheese.

    🧀sharp cheddar cheese
    🧀fontina cheese
    🧀Gouda cheese
    🌶️sriracha Gouda cheese
    🧀Parmesan cheese
    🍳9-by-13-inch baking dish

  21. Step 21/22

    Bake for 10 to 15 minutes until hot and bubbling. Broil until the top is browned.

    🍳9-by-13-inch baking dish

  22. Step 22/22

    Rest the mac and cheese for 5 minutes. Garnish with sliced chives before serving.

    🌿chives
    🍳9-by-13-inch baking dish

Composition

Ingredients

Types

Grains, Dairy, Vegetables, Seasonings, Herbs

Ingredients

Cavatappi pasta, Sharp cheddar, Fontina, Gouda, Sriracha gouda, Unsalted butter, Shallot, Garlic, All-purpose flour, Whole milk, Heavy whipping cream, Chicken bouillon, Garlic powder, Paprika, Cayenne, Salt, Black pepper, Parmesan, Chives

Notes

Sharp cheddar (shredded), Fontina (shredded), Gouda (shredded), Sriracha gouda (shredded, or Gruyere/cheese of choice), Shallot (finely minced), Garlic (minced), Salt (to taste), Black pepper (to taste), Parmesan (freshly grated, for layering and topping, no amount given), Chives (thinly sliced, for garnish, no amount given)

Allergens

gluten, milk

Dietetics

Dietary regimen

High-protein

Calories

1010 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 76g, Fat: 61g, Saturated fat: 36g, Fiber: 3g, Sugar: 10g

Nutritional Information

Minerals

Calcium: 780mg, Sodium: 1050mg, Iron: 2.5mg, Potassium: 360mg

Vitamins

Vitamin A: 510mcg, Vitamin B12: 1.8mcg, Vitamin D: 2.2mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

22 steps

Equipments

Utensils

large pot, colander, measuring cups, measuring spoons, chef's knife, cutting board, box grater, whisk, wooden spoon, 9-by-13-inch baking dish

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Dinner, Potluck, Holiday, Game Day, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@owen.han

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Cheesy, Tender, Crispy, Bubbly

Flavors

Savory, Rich, Tangy, Spicy, Garlicky, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 to 4 days (Store in an airtight container,Cool before refrigerating,Reheat to 165°F (74°C)), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat covered to prevent drying)