The BEST Mac N Cheese

Ingredients

• 1 pound Santani Pasta (or small shells) (dry, uncooked)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 2 cups Heavy Cream (full‑fat for richness)
• 8 ounces Extra Sharp Cheddar Cheese (cold, shredded)
• 4 ounces Smoked Gouda Cheese (cold, shredded)
• 4 ounces Pepper Jack Cheese (cold, shredded)
• 4 ounces Fresh Mozzarella Cheese (cold, shredded)
• 2 teaspoons Spice Blend (e.g., 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp black pepper)
• 1 tablespoon Salt (for pasta water)
• 2 teaspoons Parsley Flakes (for garnish)

Instructions

1. Grate the Cheeses

   Keep all cheeses cold in the refrigerator, then grate each cheese separately using a fine grater. Set aside half of the total cheese for the sauce and reserve the other half for layering.

   Time: PT10M

2. Boil the Pasta

   Fill a large pot with water, add a generous heap of salt, and bring to a rolling boil. Add the Santani pasta and cook until just past al dente (about 12 minutes).

   Time: PT12M

   Temperature: 212°F

3. Drain and Set Aside

   Drain the pasta in a colander and rinse briefly with warm water to stop cooking. Return to the pot or a large bowl.

   Time: PT2M

4. Toast the Spices

   In a large skillet, melt the butter over medium heat. Add the spice blend and toast for about 30 seconds until fragrant, being careful not to burn.

   Time: PT3M

   Temperature: Medium

5. Create the Cream Base

   Pour the heavy cream into the skillet with the toasted spices. Stir and bring to a gentle bubble (just before a full boil).

   Time: PT3M

   Temperature: Medium‑High

6. Make the Cheese Sauce

   Reduce the heat to low. Gradually add the reserved shredded cheese, a handful at a time, stirring constantly until the cheese melts into a smooth, velvety sauce.

   Time: PT5M

   Temperature: Low

7. Combine Pasta and Sauce

   Add the cooked pasta to the cheese sauce, tossing to coat evenly.

   Time: PT5M

8. Layer in Baking Dish

   Transfer half of the pasta‑cheese mixture into a greased 9x13‑inch baking dish. Sprinkle half of the reserved shredded cheese over the top. Add the remaining pasta mixture, then finish with the final layer of shredded cheese.

   Time: PT5M

9. Bake

   Place the dish in a pre‑heated oven and bake at 350°F for 15 minutes, or until the top is bubbling and lightly browned.

   Time: PT15M

   Temperature: 350°F

10. Garnish and Serve

    Remove from the oven, let rest 5 minutes, then sprinkle parsley flakes over the surface before serving.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

2g