"Another classic tailgate dish, but with a quirky pasta covered in a special, smoky combo of gouda and cheddar with a nip of cayenne and Dijon. Serve as a side or as an appetizer in small cups."
1 pound cavatappi pasta
1½ cups whole milk
1 teaspoon kosher salt
1 tablespoon Dijon mustard
1/2 pound smoked gouda, grated
1/2 pound sharp cheddar, grated
1/2 teaspoon cayenne pepper
1 teaspoon ground white pepper
2 tablespoons unsalted butter
1/3 cup chopped chives, optional
In a large deep-sided skillet, bring 4 cups of water to a boil over high heat. Once boiling, add the cavatappi pasta and salt. Bring back to a boil and stir frequently for 10 minutes, until almost all the water has been absorbed and the pasta is cooked.
Remove from the heat and stir in the remaining ingredients until the cheese is melted and everything is fully combined.
Serve the mac and cheese with a sprinkling of the chives and eat immediately with Spoken Barrel wine.