5 Cheese Holiday Macaroni And Cheese
box cavatappi pasta [See Cook's note]
plus 3 Tbsp for the topping
all purpose flour
plus additional, as needed
shredded asiago cheese
shredded Italian sharp white cheddar cheese
shredded fontina cheese
shredded mozzarella cheese
grated Parmesan cheese
Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with butter flavored cooking spray. Cook the cavatappi pasta in boiling salted water per the instructions on the box, until al dente.
Meanwhile, grate the asiago, Italian sharp, fontina and mozzarella cheeses, into a medium size mixing bowl. Toss together until they are evenly combined.
In a medium size stovetop pot, melt butter. Add flour stirring until flour is absorbed. Add salt, pepper, mustard and white pepper. Cook on medium heat for about 1 minute.
Slowly add the milk, whisking constantly, The roux tends to stay around the edge of the pot, so be certain to incorporate all of the roux so your sauce will thicken.
Bring to a boil test the thickness. [Add more milk 1/2 cup at a time only if the sauce needs to more thinning.]
Lower the heat and allow to gently bubble on low for 5 minutes until the flour has cooked and the sauce is creamy and thick.
Add 1/3 of the grated cheese mixture into the sauce as well as 1/2 cup of grated Parmesan cheese. Mix well.
Drain pasta, then add it to the sauce. Stir until the pasta is evenly coated.
Pour 1/2 of the pasta into the prepared baking dish. Sprinkle with 1/3 of the grated cheese mixture. Repeat ending with cheese.
To make buttered crumbs: Remove crusts from two slices of bread. Pulse in a food processor until it becomes fine crumbs. Mix with 1/2 cup of grated Parmesan cheese and three tablespoons melted butter.
Sprinkle the Parmesan breadcrumbs on top.
Bake for 30-35 minutes until golden and bubbly then serve.
Cavatappi pasta has ridges that allow the sauce to really cling to the pasta. If you can't find it, you could substitute any pasta with ridges such as a mini penne, or ziti.