Mac and Cheese

Nov 30, 2020

Yields: 6-8 servings
Prep time: 5 minutes
Cook time: 55 minutes


  • 1 lb Cavatappi (Corkscrew) Pasta (Can sub Macaroni or Shells if needed)
  • 6 cups Bechamel Sauce
  • 16 oz Sharp Cheddar Cheese – Grated
  • ½ cup Heavy Cream
  • 2 tsp Salt
  • 2-3 cup Shredded Mozzarella


  1. Preheat oven to 400 degrees.
  2. Cook Pasta to package directions, drain well and set aside to cool down.
  3. Slowly heat béchamel in a large Sauce Pan. Stir with a whisk to make sure it doesn’t burn.
  4. When béchamel is hot add ¼ of the grated cheddar and whisk to blend. Continue adding the cheese slowly, whisking while adding the cheese.
  5. After all the cheese had been incorporated, add the heavy cream and salt and whisk to combine.
  6. Add the cooked pasta to a large mixing bowl. Pour the cheese sauce over the pasta and mix it together well.
  7. When mixed well, pour the pasta and sauce into a 9 x 13 Casserole Dish (3qt) Let this cool down and then add the shredded mozzarella evenly to the top.
  8. Cover and refrigerate for up to 3 days or bake right away.
  9. Bake at 400 for approximately 45 minutes or until the top is golden brown.

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