Smoky Baked Mac n Cheese

For the Mac n Cheese:

• 16 oz Cavatappi or short pasta

• 3 T unsalted butter

• 4 garlic cloves, minced

• 1/2 c all-purpose flour

• 1 1/2 c heavy cream

• 4 1/2 c whole milk

• 2 c shredded mild cheddar

• 2 c shredded Monterrey Jack

• 2 c shredded Gruyère

• 1 t paprika

• 1 t onion powder

• 1/2 t salt

• 1/4 t pepper

• 1/8-1/4 t cayenne (depending on spice preference)

For the Topping:

• 2 c Panko breadcrumbs

• 4 T unsalted butter, melted

• 3/4 c freshly shaved parmesan

• 1 T Italian seasoning

Directions:

1. Preheat oven to 400°F and butter/grease a 9x13 casserole dish.

2. Cook pasta according to package instructions, then set aside.

3. Heat 3 T butter in a large saucepan over medium heat. Once the butter is melted, add the garlic and sauté 2-3 minutes, until fragrant. Whisk in the flour. Continue whisking and slowly add the milk and cream. Whisk until smooth then turn the heat to medium-low.

4. Add the three kinds of cheese and the spices and whisk until well combined and smooth.

5. Make the topping. Mix together breadcrumbs, butter, freshly shaved parmesan, and Italian seasoning in a small bowl. Set aside.

6. Pour the pasta into the prepared casserole dish, then add the cheese and toss until fully coated. Sprinkle the topping on and spread it into an even layer.

7. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for another 15 minutes until the cheese is bubbling and the top begins to crisp and turn golden brown. If you prefer your topping even crispier, you can turn the oven to broil for the last 3 minutes (if you do this, watch it closely so it doesn't burn). Remove from the oven and serve!

Enjoy!