Sunday Red Mac & Cheese
Bold, rich, and clean—Sunday Red Mac & Cheese with Shaggy P Shake is built to win the plate and the moment. Twisted cavatappi pasta, creamy cheese sauce, and a golden, buttery crunch take center stage.
Ingredients
For the Pasta:
- 1 lb Cavatappi pasta
- Kosher salt, for boiling water
For the Cheese Sauce:
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 1½ cups sharp white cheddar, shredded
- 1 cup Gruyère, shredded
- ½ tsp Dijon mustard
- ⅛ tsp freshly grated nutmeg
- 1½ tsp Shaggy P Shake
For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, finely chopped
- ¼ cup grated Parmesan (optional)
Instructions
- Boil the pasta: Cook cavatappi in salted water until just shy of al dente. Drain and set aside.
- Make the roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until smooth and bubbling.
- Build the béchamel: Slowly whisk in warm milk and cream. Stir constantly until thickened—about 5–7 minutes.
- Build the flavor: Stir in Dijon, nutmeg, and Shaggy P Shake .
- Add the cheese: Reduce heat to low. Stir in cheddar and Gruyère until melted and smooth.
- Combine: Add cooked pasta to the sauce and stir to coat. Transfer to a greased baking dish.
- Make the topping: Mix panko, melted butter, parsley, and Parmesan (if using).
- Bake: Bake at 375°F for 20–25 minutes until golden and bubbling.
Chef Paddy’s Tips
- Build the Base: Shaggy P Shake adds savory depth that takes this from good to unforgettable.
- Grate Your Cheese Fresh: Blocks melt smoother and taste better.
- Don’t Skip the Nutmeg: One tiny pinch adds balance you didn’t know you needed.
- Rest Before Serving: Give it 5–10 minutes to set.
- Finish Strong: A light sprinkle of seasoning right before serving brings it all together.
- Make It a Meal: Fold in brisket, bacon, or lobster before baking for a major upgrade.
Let’s cook with heart and hustle.
