MAC AND CHEESE

SERVES 4

• 8 oz cavatappi, uncooked
• 2 cups heavy cream
• 1 cup water (plus a splash if needed)
• 2 tbsp unsalted butter
• 1 tbsp flour
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 2 cups shredded cheddar (sharp), divided
• 1/2 cup shredded Gruyère (optional)
• Salt and pepper, to taste

START THE SAUCE

In a wide pot over medium heat, melt butter. Whisk in flour and cook 1 minute. Add Dijon, garlic powder, heavy cream, and water; whisk smooth. Bring to a gentle simmer.

COOK PASTA IN SAUCE

Stir in cavatappi and a pinch of salt. Simmer gently, stirring frequently, until pasta is al dente and liquid is mostly absorbed, 9–12 minutes. If it thickens too fast before pasta is done, add splashes of hot water.

CHEESE & FINISH

Remove from heat. Fold in 1.5 cups cheddar (and Gruyère if using) until melted and glossy. Adjust salt and pepper. Top with remaining cheddar; cover 2 minutes to melt, or broil briefly for a bubbly top. Serve immediately.