Chef's notes
Some people make mac & cheese with a roux (butter, flour, milk). You're welcome to make one and then add it to the noodles but I skip it to save time.
**if you're making the dish with a cast iron skillet then you do not need to add the egg.
Details
- ⏲️ Prep time: 10 mins
- 🍳 Cook time: 25 mins
- 🍽️ Servings: 8
Ingredients
- 1 lb box of Cavatappi Pasta
- 1 lb of Colby Jack Cheese (shredded)
- 2 lbs of Sharp Cheddar Cheese (shredded)
- 1 cup Minced Garlic
- 2 sticks of salted butter
- 2 cups of heavy cream
- Black pepper
- Parsely
- Garlic Salt
- Metal Pot/Bowl
- Cast-iron Skillet or Glass Baking Dish
- Metal Spoon
- Crushed Red Pepper Flakes
Directions
- Prepare pasta as directed on the box. **Add 2 pinches of garlic salt to the boiling water before adding in pasta.
- Drain out 1 cup of pasta water and set it aside.
- Drain and rinse the rest of the pasta.
- In the metal bowl, combine pasta, butter, cream, minced garlic, and black pepper with a metal spoon.
- Fold cheeses into the pasta mix. DO NOT add all of it. Be sure to set some cheese aside to top the dish.
- *** If using a glass dish: Crack and fold an egg into the mixture. Top with cheese.
- **** if using cast iron skillet: Add the contents from the bowl evenly into the cast iron skillet. Top with cheese and pinch of crushed red pepper flakes.
- Bake at 350 for 25 mins or until top is golden brown.
- Take out the oven, top with a pinch of parsley.
- Let it sit for 5 minutes, serve and enjoy!!