## Ingredients - 1 lb cavatappi - 16 ounces of mozzarella cheese, grated - 16 ounces of Colby jack cheese, grated - 8 ounces of cheddar cheese, grated - 1 teaspoon of garlic powder - 1 teaspoon of smoked paprika - 1/2 teaspoon of salt - 1/2 teaspoon of pepper - 3 Tablespoons of butter - 3 Tablespoons of flour - 2 cups whole milk - 2 cups heavy cream - 1 Tablespoon Dijon mustard ## Instructions 1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch baking dish 2. Cook noodles 1. Boil water 2. Cook cavatappi according to package instructions minus 1 minute. Drain and set aside. 3. Shred cheese 4. Combine all 3 shredded cheeses in a bowl and divide half into another bowl. Set aside 5. Combine garlic powder, smoked paprika, salt, and pepper in a small bowl. Divide in half and set aside. 6. Make roux with half of the seasoning 1. Heat heavy cream and milk on low 2. Melt butter in a large skillet over medium heat. 3. Once melted, add half of the spice mixture and flour. 4. Stir until the mixture becomes paste-like, about 3-5 minutes. 7. Make bechamel and cheese sauce 1. Add heavy cream and the rest of the seasoning mixture and mix until combined. 2. Whisk in Dijon mustard until thick. 3. Mix in other half of spices 4. Slowly add in half the cheese, allowing it to melt before adding more. 8. Stir in cavatappi until coated with cheese sauce. 9. Add a layer of cavatappi and then a layer of shredded cheese to prepared baking dish. Repeat layers 10. Bake in preheated oven until cheese is melted and bubbly, about 25-30 min. 11. Finish by broiling until top is golden brown, about 2 min. ## References - [Chef Tineke - Substack](https://cheftineke.substack.com/p/tinis-famous-mac-and-cheese) - [[Recipe MOC]]