This recipe features cavatappi pasta coated in a rich, three cheese cream sauce with Dijon mustard, and a full pound of crispy bacon baked until the top is golden and bubbly.
WHY YOU'LL LOVE THIS RECIPE
A full pound of crispy cooked bacon stirred into the sauce right before baking adds a smoky, salty crunch that makes every bite more interesting than the last.
INGREDIENTS
You need: Cavatappi pasta, Mozzarella cheese, Colby jack cheese, Cheddar cheese, Chicken bouillon powder, Seasonings, Butter, Flour, Dijon mustard, Heavy cream, Evaporated milk, Bacon
Cook the cavatappi according to the package directions until just al dente, one to two minutes less than the package suggests.
STEP 1: COOK THE PASTA
In a large skillet melt the butter over low heat. Once melted, whisk in the flour and cook for 1 to 2 minutes, stirring constantly.
STEP 2: MAKE THE ROUX
Whisk in the chicken bouillon powder, garlic powder, paprika, and Dijon mustard. Pour in the evaporated milk and heavy cream while whisking. Cook over low heat.
STEP 3: BUILD THE SAUCE
Remove the pan from the heat and add the shredded cheeses in large handfuls, reserving about 2 cups of the cheese blend for topping.
STEP 4: ADD THE CHEESE
Add the cheese sauce to the pot with the drained pasta. Add the crispy chopped bacon and stir until everything is fully coated.
STEP 5: COMBINE WITH PASTA AND BACON
Preheat the oven to 400°F. Layer half the mac and cheese in a large baking dish and top with half the reserved cheese. Add the remaining and bake for 15-20 minutes until golden.
STEP 6: LAYER AND BAKE
Let the mac and cheese cool for 10 minutes before serving. This resting time lets the sauce set slightly so it scoops cleanly rather than running all over the dish.
STEP 7: REST BEFORE SERVING
VARIATIONS
Mix panko breadcrumbs with melted butter and sprinkle over the top cheese layer before baking for a golden, crunchy topping that adds texture contrast to every bite.
STORAGE TIPS
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. Baked mac and cheese freezes well for up to 2 months. Let it cool, cover with foil, and freeze.
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