Mac & Cheese

Servings: 4

Ingredients:

400g Cellantani Spiral Pasta

250g shredded mozzarella

225g shredded Gruyère

300g shredded cheddar

250ml heavy cream

2 tbsp all-purpose flour

3-4 garlic cloves - minced

330ml milk

1 teaspoon paprika

3-4 tbsp softened butter

Salt and black pepper

Chopped chives

Instructions:

1. Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water.

2. Place a pan over medium-high heat and add butter. Once it's melted, add garlic and mix.

3. Add flour and mix until all ingredients are combined.

4. Add milk and mix. Then add heavy cream and stir well.

5. Add ½ cup pasta water and cook for a few minutes.

6. Preheat oven to 356°F (180°C).

7. Lower the heat and add the cheese a bit at a time, keeping some aside for topping.

8. Add paprika, salt, and pepper and stir until fully incorporated.

9. Add the pasta and toss until fully covered.

10. Place the pasta in a baking dish.

**Optional: If you would like to add extra cheese in between layers, add half of the pasta, cover with cheese and then add the other half on top.

11. Top the pasta with a mix of shredded mozzarella and cheddar.

12. Place in the oven and bake for about 15 minutes.

13. Change the oven to broil mode and bake for 2-4 minutes or until you get a golden brown top layer.

14. Let it cool for about 10 minutes and then top with chopped chives.