David Venable's Ultimate Macaroni and Cheese

By catgirl

Recipe from David Venable’s Cookbook: In the Kitchen with David: QVC’s Resident Foodie Presents Comfort Foods That Take You Home.

Ingredients

• 1 tablespoon plus 1 teaspoon kosher salt
• 3/4 pound cavatappi, rotini or fusilli pasta
• 3 cups half-and-half
• 2 large eggs
• 1 1/2 cups (6 ounces) shredded extra sharp Cheddar
• 1 cup (4 ounces) shredded mozzarella
• 1 cup (4 ounces) shredded Monterey Jack
• 8 ounces Velveeta, cubed
• 1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano
• 1 cup milk
• 2 teaspoons dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 6 bacon slices, cooked and crumbled

Preparation

Step 1

Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add 1 tablespoon of the salt and the pasta and cook until tender but still firm to the bite, 8-10 minutes. Drain pasta in a colander and set aside.

While the pasta is cooking, heat the half-and-half in a large saucepan over medium heat. Just before the mixture starts to boil, remove the pan from the heat and let cool for 5 minutes.

Whisk the eggs in a bowl, then whisk in 2 cups of the warm half-and-half. (This will keep the eggs from scrambling.) Pour the egg mixture into the saucepan and whisk to combine.

Stir 1 cup of the Cheddar, all the mozzarella, Monterey Jack, Velveeta, and Parmigiano-Reggiano, and the milk into the saucepan. Heat the saucepan on medium-low heat to help melt the cheese. Whisk in the mustard, garlic powder, onion powder, paprika, the remaining 1 teaspoon salt, and the pepper. Do not let the mixture boil.

Toss the cooked pasta and cheese sauce together and then pour into a 4-quart baking dish*. Top with the remaining 1/2 cup Cheddar. Bake for 20 minutes. Sprinkle an even layer of crumbed bacon on top and bake for 10 minutes more.

*Note: A 13 x 9-inch pan is a 4-quart dish.

Makes 6 servings