Brooke's Saucy Garlic Mac & Cheese
Brooke's Saucy Garlic Mac & Cheese
Ingredients
- 1 pound cavatappi
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 2 tablespoons flour
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 ounces cream cheese
- 8 ounces deli American cheese
- 12 ounces freshly shredded Colby Jack cheese
- 2 teaspoons Knorr concentrated roasted chicken bouillon base, or chicken bouillon powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon mustard powder
- salt, to taste
- black pepper, to taste
- smoked paprika, optional, for garnish
Instructions
- 1
Cook the cavatappi pasta according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta thoroughly and do not rinse.
⏱️ 10 min
- 2
In a large pot or Dutch oven over medium heat, melt the 4 tablespoons of butter. Add the 2 tablespoons of minced garlic and sauté for 30 to 60 seconds, stirring constantly, until fragrant.
⏱️ 2 min
- 3
Whisk in the 2 tablespoons of flour and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
⏱️ 1 min
- 4
Slowly whisk in the 2 1/2 cups of whole milk and 1/2 cup of heavy cream into the roux, ensuring no lumps form.
⏱️ 3 min
- 5
Add the 2 teaspoons of Knorr concentrated roasted chicken bouillon base (or chicken bouillon powder), 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of mustard powder. Season with salt and black pepper to taste. Gently heat the mixture, stirring occasionally, until it begins to slightly thicken.
⏱️ 5 min
- 6
Stir in the 4 ounces of cream cheese until it is fully melted and smoothly incorporated into the sauce.
⏱️ 2 min
- 7
Reduce the heat to LOW. Gradually add the 8 ounces of deli American cheese, stirring continuously until it is completely melted, smooth, and glossy. Then, add the 12 ounces of freshly shredded Colby Jack cheese, continuing to stir until the entire cheese sauce is smooth and glossy.
⏱️ 5 min
- 8
Taste the cheese sauce before adding the pasta and adjust any seasonings (salt, pepper, etc.) as needed.
⏱️ 1 min
- 9
Stir the cooked cavatappi pasta into the cheese sauce until it is evenly coated.
⏱️ 1 min
- 10
If you desire an even saucier consistency, add a splash or two of the reserved pasta water, stirring until combined.
⏱️ 1 min
- 11
Serve immediately straight from the stovetop. Do NOT bake this mac and cheese. Garnish with optional smoked paprika if desired.
Kitchen Tools
Nutrition Facts (per serving)
Brooke's Saucy Garlic Mac & Cheese
- 1 pound cavatappi
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 2 tablespoons flour
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 ounces cream cheese
- 8 ounces deli American cheese
- 12 ounces freshly shredded Colby Jack cheese
- 2 teaspoons Knorr concentrated roasted chicken bouillon base, or chicken bouillon powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon mustard powder
- salt, to taste
- black pepper, to taste
- smoked paprika, optional, for garnish
Instructions
- 1
Cook the cavatappi pasta according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta thoroughly and do not rinse.
⏱️ 10 min - 2
In a large pot or Dutch oven over medium heat, melt the 4 tablespoons of butter. Add the 2 tablespoons of minced garlic and sauté for 30 to 60 seconds, stirring constantly, until fragrant.
⏱️ 2 min - 3
Whisk in the 2 tablespoons of flour and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
⏱️ 1 min - 4
Slowly whisk in the 2 1/2 cups of whole milk and 1/2 cup of heavy cream into the roux, ensuring no lumps form.
⏱️ 3 min - 5
Add the 2 teaspoons of Knorr concentrated roasted chicken bouillon base (or chicken bouillon powder), 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of mustard powder. Season with salt and black pepper to taste. Gently heat the mixture, stirring occasionally, until it begins to slightly thicken.
⏱️ 5 min - 6
Stir in the 4 ounces of cream cheese until it is fully melted and smoothly incorporated into the sauce.
⏱️ 2 min - 7
Reduce the heat to LOW. Gradually add the 8 ounces of deli American cheese, stirring continuously until it is completely melted, smooth, and glossy. Then, add the 12 ounces of freshly shredded Colby Jack cheese, continuing to stir until the entire cheese sauce is smooth and glossy.
⏱️ 5 min - 8
Taste the cheese sauce before adding the pasta and adjust any seasonings (salt, pepper, etc.) as needed.
⏱️ 1 min - 9
Stir the cooked cavatappi pasta into the cheese sauce until it is evenly coated.
⏱️ 1 min - 10
If you desire an even saucier consistency, add a splash or two of the reserved pasta water, stirring until combined.
⏱️ 1 min - 11
Serve immediately straight from the stovetop. Do NOT bake this mac and cheese. Garnish with optional smoked paprika if desired.