Mozzarella Mac and Cheese

Ingredients

• 1 lb cavatappi or elbow macaroni
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1/2 cup heavy cream
• 1/2 tsp dried Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 6 oz mild yellow cheddar, freshly shredded (flavor base)
• 12 oz low-moisture whole-milk mozzarella, freshly shredded (for the stretch)
• 1/2 cup grated parmesan
• 8 oz fresh mozzarella pearls (bocconcini), halved
• 2 tbsp chopped fresh basil, for serving

Instructions

1. 1

   Cook pasta in salted water to al dente. Reserve 1/2 cup pasta water and drain.

2. 2

   In the same pot, melt the butter over medium heat. Add the garlic and cook 30 seconds.

3. 3

   Whisk in the flour and cook 1 minute. Slowly stream in the warm milk and heavy cream while whisking. Simmer 3–4 minutes until thickened.

4. 4

   Stir in the Italian seasoning, salt, and pepper. Remove from heat.

5. 5

   Add the cheddar, shredded low-moisture mozzarella, and parmesan gradually, stirring until fully melted.

6. 6

   Fold in the drained pasta, then gently stir in the fresh mozzarella pearls so they warm through and get pillowy but don't fully melt away.

7. 7

   Loosen with reserved pasta water if the sauce tightens. Top with fresh basil and serve immediately for maximum cheese pull.