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Outback-Inspired Steakhouse Cavatappi Mac
Melissa Hart

Outback-Inspired Steakhouse Cavatappi Mac

Pepper Jack, cheddar and a light paprika seasoning distinguish this Outback-inspired steakhouse mac. Cavatappi carries the creamy sauce, and a restrained panko finish makes it feel like a side for steak rather than boxed macaroni. The pepper heat stays gentle enough for the whole table.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb cavatappi
  • 4 tbsp unsalted butter divided
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp cheddar
  • 1 1/2 cups shredded pepper Jack
  • 1 tsp kosher salt
  • 1/2 tsp paprika
  • 1 cup panko breadcrumbs

Method
 

  1. Boil cavatappi 2 minutes short of tender, reserve 1 cup pasta water and drain.
  2. Melt 3 tablespoons butter, whisk in flour for 1 minute and gradually add milk.
  3. Simmer until lightly thickened, remove from heat and melt in cheddar, pepper Jack, salt and paprika.
  4. Fold in pasta and enough reserved water to keep the sauce loose, then transfer to a broiler-safe dish.
  5. Mix panko with remaining melted butter, scatter over the top and broil until golden.