- 2 quarts of water
- 3 cups cavatappi noodles (regular or Gluten Free)
- 1 XL egg, room temperature
- 1 cup aged cheddar, shredded
- 1 cup fontina, shredded
- 1/2 cup mozzarella, shredded
- 1/2 cup gruyere or pecorino Romano
- 6 ounces evaporated milk
- 1 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 4 tablespoon butter, unsalted
- Reserved pasta water
*Optional Cheesy Crumb topping
- In a bowl add all the cheeses together and give it a mix. Set aside. Bring the water to a boil in a large saucepan. Add in the noodles with a healthy pinch of salt (about a teaspoon or so). Return to a boil and boil for 8-10 minutes or until the noodles are al dente.
- While the noodles are cooking whisk together the egg, 4 ounces of the evaporated milk, dry mustard, salt and pepper. Set aside. Strain the noodles reserving about 1 cup of the pasta water.
- In the saucepan over low heat, return the noodles and add in the butter stirring until the butter is melted and the noodles are coated.
- Add in the egg/milk mixture and about 3/4’s of the cheeses gently stirring and tossing the noodles until the cheese starts to melt. Slowly add in the rest of the milk and the cheeses stirring constantly (but gently) until the cheese is melted and the mixture is all creamy and hot. ~8-10 minutes. *If the mixture is too thick add in a tablespoon or more of the reserved pasta water. You want this creamy.
- If adding the optional crumb topping, preheat the oven to 400F.
- Lightly butter a casserole dish or individual ramekins.
- Spoon on some of the creamy mac ‘n cheese.
- In a microwave safe bowl melt the 3 tablespoon of butter.
- Pour the bread crumbs and grated pecorino Romano in a bowl and gently mix.
- Dump the melted butter on top and using a fork, mix just until everything is moistened.
- Sprinkle the breadcrumb mixture on top of the mac ‘n cheese.
- Bake for 8-12 minutes or until the breadcrumbs and toasted or golden brown.