Cheesy AF Mac & Cheese

In a large pot of salted water, boil cavatappi pasta for 10 minutes. While the pasta is cooking, prepare the cheese sauce: in a large pot, melt 1 stick of unsalted butter and add the all-purpose flour. Whisk constantly until the paste (roux) starts to bubble and turns a light golden color. Whisk in the whole milk, smoked paprika, dried chives, dried parsley, mustard powder, garlic powder, onion powder, and black pepper. Bring to a boil and continue to whisk until thickened. Lower the heat to low and add 1.5 lbs of the shredded cheddar cheese. Whisk until melted. Taste and add Kosher sea salt to your liking. Set aside.

Next, prepare the butter bombs: in a large saucepan on medium heat, melt 1 stick of unsalted butter and add Mrs. Dash Herb & Garlic seasoning. Add the 2-inch bread cubes and toss to coat. Lightly fry for 2-3 minutes per side until golden, then remove from heat. Sprinkle lightly with salt.

Drain the cooked pasta and add it to the cheese sauce. Mix well to coat all the pasta.

Coat a deep 4-inch lasagna pan with 2 tablespoons of unsalted butter. Pour in the pasta and cheese mixture. Top with the remaining 0.5 lbs of shredded cheddar cheese, the shredded Provolone and Mozzarella cheese mix, and the prepared butter bomb cubes.

Bake on a Traeger grill (or conventional oven) at 350°F for 20 minutes. For a smokier flavor, bake at 225°F for 30-40 minutes.