Russell Wilson Shared His Mac 'n' Cheese Recipe, So We Tried It, and Ciara Is a Very Lucky Woman

Russell Wilson's Mac 'N' Cheese

Russell Wilson

For the Pasta:
1 pound cavatappi (or cellentani) pasta
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
2 cups gruyere cheese, grated
3 cups extrasharp cheddar cheese, grated
1 teaspoon black pepper
1 teaspoon seasoned salt

For the Topping:
1/2 cup gruyere cheese, grated
1/2 cup extrasharp cheddar cheese, grated

Preheat your oven to 350 degrees.
In a large pot, bring salted water to a boil. Add in your pasta and cook for about nine minutes, stirring occasionally. Take your pasta off the heat one to two minutes earlier than the packaging suggests, as your pasta will cook a little more when combined with the melted cheese. Once your pasta is drained, rinse with cold water to stop it from cooking.
In your large pot over medium heat, melt your butter. Once melted, add in your flour and whisk for two minutes until thoroughly combined. Then, add in your milk and continue whisking for three to five minutes until your mixture is thick and smooth.
Once you have a thick mixture, turn off the heat. Add in your shredded cheese a little at a time, mixing until everything is melted. Add your salt and pepper, and then add your cooked cavatappi. Stir until your pasta is evenly coated with the cheese mixture.
Pour your pasta into a 9x13 inch baking pan. Cover with aluminum foil, and bake for 30 minutes.
After baking, take your pasta out of the oven, remove the foil, and sprinkle the cheese for your topping evenly across the pasta. Bake once again, uncovered, for 10 minutes until the cheese is melted and bubbly on top. Enjoy!