Description

Steakhouse Mac & Cheese is a rich and creamy baked pasta dish featuring campanelle pasta enveloped in a luscious cheese sauce made with camembert, provolone, and parmesan cheeses. Infused with aromatic onion and garlic powders and topped with crunchy panko breadcrumbs, this comforting recipe delivers a perfect balance of creamy, cheesy, and crispy textures, ideal for a hearty dinner or special occasion.

Ingredients

Pasta

½ lb campanelle pasta

Sauce

3 Tbsp unsalted butter
3 Tbsp all-purpose flour
1 tsp onion powder
½ tsp garlic powder
1½ cups heavy cream
1 cup milk
Sea salt & black pepper, to taste

Cheese & Topping

3 oz camembert cheese
3 oz provolone cheese
2 Tbsp grated parmesan cheese
2 Tbsp panko breadcrumbs

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Instructions

Preheat the oven: Set your oven temperature to 350ºF (175ºC) to prepare for baking the mac and cheese later.
Cook the pasta: Boil the campanelle pasta according to package instructions until al dente. Once cooked, drain well and set aside.
Make the roux and sauce: In a large saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook for 1 to 2 minutes, ensuring the mixture does not brown. Gradually whisk in the heavy cream and milk, then season with sea salt, black pepper, onion powder, and garlic powder.
Simmer and thicken the sauce: Bring the sauce mixture to a gentle simmer, stirring frequently. Continue cooking for 5 to 6 minutes until the sauce thickens to a creamy consistency. Remove from heat and melt the camembert and provolone cheeses into the sauce, stirring until smooth.
Combine pasta and sauce: Fold the cooked campanelle pasta into the cheese sauce until thoroughly coated.
Prepare for baking: Pour the cheesy pasta mixture into a 9-inch square baking dish, spreading it evenly. Sprinkle the grated parmesan cheese and panko breadcrumbs evenly over the top to form a crispy crust.
Bake the mac and cheese: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the top is bubbly and golden brown.
Serve: Remove from the oven and allow to cool slightly before serving to enjoy the creamy, cheesy, and crunchy textures at their best.

Notes

You can substitute campanelle pasta with other similar shapes like cavatappi or elbow macaroni if unavailable.
For a sharper flavor, consider adding a bit of sharp cheddar cheese alongside the provolone and camembert.
To enhance crumb topping flavor, lightly toast the panko breadcrumbs in a pan with a little butter before sprinkling.
Ensure not to brown the roux to keep the sauce smooth and creamy.
This dish is best served fresh but can be stored refrigerated for up to 2 days and reheated in the oven to maintain crispiness.