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Twisted Macaroni and Cheese
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Twisted Macaroni and Cheese

Course Main Course, Side Dish
Cuisine American, Southern
Keyword macaroni-and-cheese-recipes, twisted-mac-and-cheese, twisted-macaroni-and-cheese
Prep Time 25 minutes
Cook Time 40 minutes
Stand time 10 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 536kcal

Ingredients

  • 1 16 oz box twisted macaroni or cavatappi pasta
  • 1/2 cup salted butter, plus 2 Tbsp divided
  • 1/2 cup all purpose flour
  • 5 cups whole milk
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper adjust to taste
  • 1/2 tsp smoked paprika
  • 1/16 tsp ground nutmeg (pinch)
  • few dashes hot sauce optional
  • 2 cups shredded colby-jack cheese
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded fontina or gruyere cheese

Instructions

  • Preheat oven to 350°F. Brush a 12 inch cast iron skillet with 1/2 Tbsp softened butter, reserving remaining 1 1/2 Tbsp for top. Set aside. (Alternately, bake in any similar size oven safe skillet or 13 x 9 inch baking dish)
  • Cook macaroni in salted water per the package instructions until al dente. Drain well, then add to a large mixing bowl.
  • Meanwhile, in a 4 quart heavy bottomed saucepan, melt 1/2 cup butter over medium heat. Add flour, mixing until flour is absorbed. Cook for 1 minute, while stirring.
  • To the saucepan add, Dijon, salt, pepper, paprika, nutmeg and a dash or two, of hot sauce. Mix well. Gradually whisk in milk.
  • Increase heat to medium-high and bring to a boil, stirring constantly. Immediately turn the heat to low. Simmer gently bubbling for 5 minutes. Stir periodically to prevent sticking.
  • Toss together all three varieties of shredded cheese. Add 4 cups to sauce. Mix until completely melted, remove from heat.
  • Pour cheese sauce over cooked pasta in mixing bowl, mix until evenly coated.
  • Pour half macaroni into buttered cast iron skillet. Sprinkle with 1 cup shredded cheese blend. Pour remaining macaroni evenly on top.
  • Sprinkle macaroni with remaining 1 cup shredded cheese. Dot the top with reserved 1 1/2 Tbsp butter.
  • Bake for 35-40 minutes until bubbly and golden.
  • Let stand on counter for 10 minutes, then serve.

Nutrition

Serving: 1serving | Calories: 536kcal | Carbohydrates: 38g | Protein: 25g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 634mg | Potassium: 219mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1059IU | Vitamin C: 1mg | Calcium: 628mg | Iron: 1mg