Convert your family to this cheesy Mac & cheese for Thanksgiving, or any time you crave comfort food. This recipe features cavatappi noodles in a rich, velvety cheese sauce, topped with more cheese and panko, then baked until golden and bubbly.
Boil your noodles until al dente, strain and toss in 1 tbsp olive oil to sit while you prepare your roux. In a large pot, add 6 tbsp of butter and melt over medium high heat until frothy. Whisk in 1/3 cup of flour until combined. Now begin by slowly adding your milk, whisking as you add so it slowly combines, repeat this step with the heavy cream. Continue to stir with a large spoon until the mixture begins to coat the back of the spoon. Reducing heat to medium low, add in your 2 cups yellow shredded cheese and 2 cups white shredded cheese and stir until melted and a cheese sauce forms. Add in your black pepper and salt (about 1½ tsp each) stir to combine. Add your noodles to the cheese sauce and stir until fully coated. Transfer the cheesy noodles to a 9×13 baking dish and sprinkle with added ½ cup white cheddar and ½ cup yellow grated cheese. Top with ½ cup panko. Bake at 350 F for about 25 mins or until panko is golden and crispy and cheese on top is melted and bubbly. Serve immediately!
