Twisted Macaroni and Cheese

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

1. 1

   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)

2. 2

   Cook macaroni in salted water per the package instructions until al dente. Drain well, then add to a large mixing bowl.

3. 3

   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.

4. 4

   To the saucepan add, Dijon, salt, pepper, paprika, nutmeg and a dash or two, of hot sauce. Mix well. Gradually whisk in milk.

5. 5

   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.

6. 6

   Toss together all three varieties of shredded cheese. Add 4 cups to sauce. Mix until completely melted, remove from heat.

7. 7

   Pour cheese sauce over cooked pasta in mixing bowl, mix until evenly coated.

8. 8

   Pour half macaroni into buttered cast iron skillet. Sprinkle with 1 cup shredded cheese blend. Pour remaining macaroni evenly on top.

9. 9

   Sprinkle macaroni with remaining 1 cup shredded cheese. Dot the top with reserved 1 1/2 Tbsp butter.

10. 10

    Bake for 35-40 minutes until bubbly and golden.

11. 11

    Let stand on counter for 5 minutes, then serve.