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@asddd973: #puluosi #djremix #aveeplayertemplate #Dj #aveeplayer🎶

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Sunday 08 November 2026 18:58:56 GMT
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Baked Cavatappi Mac & Cheese with Cheddar Ingredients: 1 lb cavatappi pasta 12 oz sharp cheddar cheese, freshly shredded 8 oz Monterey Jack cheese, freshly shredded 4 oz smoked Gouda cheese, freshly shredded 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 can (12 oz) evaporated milk 1 1/4 cups whole milk 3/4 cup heavy cream 1 teaspoon Dijon mustard 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon black pepper Salt, to taste 1/3 cup reserved pasta water, if needed Directions: 1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish. Combine the shredded cheddar, Monterey Jack, and smoked Gouda in a large bowl, then set aside. 2. Bring a large pot of salted water to a boil. Cook the cavatappi for 2 minutes less than the package directions. Reserve 1/3 cup pasta water, then drain. 3. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute until smooth. 4. Slowly whisk in the evaporated milk, whole milk, and heavy cream. Cook for 3 to 5 minutes, stirring frequently, until the mixture begins to thicken. 5. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne, and black pepper. 6. Reduce the heat to low. Gradually add 4 cups of the mixed shredded cheeses, stirring until completely melted into a thick, creamy cheese sauce. Taste before adding salt. 7. Add the drained cavatappi and fold gently until every spiral is coated. Stir in 1 more cup of shredded cheese, allowing it to soften between the pasta. Add a splash of reserved pasta water if the sauce becomes too thick. 8. Transfer the cheesy pasta to the prepared baking dish. Spread it evenly, keeping the top slightly uneven, then scatter the remaining cup of shredded cheese across the surface. 9. Bake uncovered for 20 to 25 minutes, until the cheese is melted and lightly golden around the edges. For a deeper golden finish, broil for 1 to 2 minutes, watching closely. 10. Let the mac and cheese rest for 5 minutes before serving. Scoop out generous portions, allowing the thick cheese sauce to remain visible between the pasta spirals. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 8 Calories: Approximately 760 per serving
Baked Cavatappi Mac & Cheese with Cheddar Ingredients: 1 lb cavatappi pasta 12 oz sharp cheddar cheese, freshly shredded 8 oz Monterey Jack cheese, freshly shredded 4 oz smoked Gouda cheese, freshly shredded 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 can (12 oz) evaporated milk 1 1/4 cups whole milk 3/4 cup heavy cream 1 teaspoon Dijon mustard 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon black pepper Salt, to taste 1/3 cup reserved pasta water, if needed Directions: 1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish. Combine the shredded cheddar, Monterey Jack, and smoked Gouda in a large bowl, then set aside. 2. Bring a large pot of salted water to a boil. Cook the cavatappi for 2 minutes less than the package directions. Reserve 1/3 cup pasta water, then drain. 3. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute until smooth. 4. Slowly whisk in the evaporated milk, whole milk, and heavy cream. Cook for 3 to 5 minutes, stirring frequently, until the mixture begins to thicken. 5. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne, and black pepper. 6. Reduce the heat to low. Gradually add 4 cups of the mixed shredded cheeses, stirring until completely melted into a thick, creamy cheese sauce. Taste before adding salt. 7. Add the drained cavatappi and fold gently until every spiral is coated. Stir in 1 more cup of shredded cheese, allowing it to soften between the pasta. Add a splash of reserved pasta water if the sauce becomes too thick. 8. Transfer the cheesy pasta to the prepared baking dish. Spread it evenly, keeping the top slightly uneven, then scatter the remaining cup of shredded cheese across the surface. 9. Bake uncovered for 20 to 25 minutes, until the cheese is melted and lightly golden around the edges. For a deeper golden finish, broil for 1 to 2 minutes, watching closely. 10. Let the mac and cheese rest for 5 minutes before serving. Scoop out generous portions, allowing the thick cheese sauce to remain visible between the pasta spirals. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 8 Calories: Approximately 760 per serving
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