Creamiest Corkscrews & Cheese
8
servings30
minutes40
minutes300
kcalThis is the corkscrew version of the Creamiest Macaroni & Cheese. The corkscrew pasta seems to hold the creamy cheese sauce better. This is both a kid and adult favorite side dish. The sauce is so rich and creamy using whatever cheese you prefer. This recipe is easy to make. The perfect side for a busy week night or weekend. Can be made in advance and heated when ready.
Ingredients
16 oz box of Corkscrew Pasta
6 tbsp of Butter (salted or unsalted)
1/3 cup of Flour
5 cups any type of Cheese you like. You can use a combination. I used Cheddar and Colby (Use blocks of cheese and grate. The pre-grated do not work as well).
4 oz of Cream Cheese
3 cups of Whole Milk
1 cup of Heavy Cream
Salt and Pepper to taste
1 tsp of Lawry’s Seasoning Salt
1 1/2 cups of Panko Bread Crumbs
4 tsp Butter
1/4 tsp Paprika
Directions
- Preheat oven to 350 degrees. Cook Pasta according to the box, one minute shy of al dente. (You do not want it completely cooked because it will cook a little more when you bake it in the oven). Drain and set aside.
- In the same pot you cooked the pasta, add the butter until melted. Add the flour, stirring to absorb. Whisk for about one minute until golden brown.
- Gradually whisk in the milk and heavy cream until smooth. Continue whisking until it bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt, pepper & Seasoning salt.
- Add two cups of shredded cheese and cream cheese, whisk until smooth. Add another cup of shredded cheese and continue whisking until creamy and smooth. The sauce should be nice and thick. If more cheese is needed, add a little at a time until it is desired texture.
- Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with remaining shredded cheese and then the remaining mac and cheese.
- In a small bowl, combine Panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.
Notes
- This recipe can be prepared the night before. Instead of putting right in the oven, stick it in the refrigerator until ready to bake. Add about another 15 minutes for baking since it is starting cold.