Mac and Cheese

35 mins
Serves 1
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Directions

  1. 1Boil some water in a large pot.
  2. 2Boil some water in a large pot.
  3. 3Boil some water in a large pot.
  4. 4Salt the boiling water generously.
  5. 5Salt the boiling water generously.
  6. 6Salt the boiling water generously.
  7. 7Add 1 pound of cavatappi pasta to the boiling water.
  8. 8Add 1 pound of cavatappi pasta to the boiling water.
  9. 9Add 1 pound of cavatappi pasta to the boiling water.
  10. 10Boil the pasta for 8 minutes if serving immediately, or 7 minutes if preparing the mac and cheese the night before.
  11. 11Boil the pasta for 8 minutes if serving immediately, or 7 minutes if preparing the mac and cheese the night before.
  12. 12Boil the pasta for 8 minutes if serving immediately, or 7 minutes if preparing the mac and cheese the night before.
  13. 13Grate 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese.
  14. 14Grate 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese.
  15. 15Grate 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese.
  16. 16Divide the shredded cheese into two portions: one for the cheese sauce and one for layering.
  17. 17Divide the shredded cheese into two portions: one for the cheese sauce and one for layering.
  18. 18Divide the shredded cheese into two portions: one for the cheese sauce and one for layering.
  19. 19In a small container, combine salt, pepper, garlic powder, and paprika for the seasoning blend.
  20. 20In a small container, combine salt, pepper, garlic powder, and paprika for the seasoning blend.
  21. 21In a small container, combine salt, pepper, garlic powder, and paprika for the seasoning blend.
  22. 22Melt 3 tablespoons of butter in a pan over medium heat.
  23. 23Melt 3 tablespoons of butter in a pan over medium heat.
  24. 24Melt 3 tablespoons of butter in a pan over medium heat.
  25. 25Add half of the seasoning blend to the melted butter and cook for 30 seconds to bloom the seasonings.
  26. 26Add half of the seasoning blend to the melted butter and cook for 30 seconds to bloom the seasonings.
  27. 27Add half of the seasoning blend to the melted butter and cook for 30 seconds to bloom the seasonings.
  28. 28Add 3 tablespoons of flour to the pan to create a roux, mixing well.
  29. 29Add 3 tablespoons of flour to the pan to create a roux, mixing well.
  30. 30Add 3 tablespoons of flour to the pan to create a roux, mixing well.
  31. 31Cook the roux for 2-3 minutes.
  32. 32Cook the roux for 2-3 minutes.
  33. 33Cook the roux for 2-3 minutes.
  34. 34Gradually add 12 ounces of evaporated milk, whisking constantly to prevent lumps, creating a béchamel.
  35. 35Gradually add 12 ounces of evaporated milk, whisking constantly to prevent lumps, creating a béchamel.
  36. 36Gradually add 12 ounces of evaporated milk, whisking constantly to prevent lumps, creating a béchamel.
  37. 37Add about a tablespoon of Dijon mustard to the béchamel and mix it in.
  38. 38Add about a tablespoon of Dijon mustard to the béchamel and mix it in.
  39. 39Add about a tablespoon of Dijon mustard to the béchamel and mix it in.
  40. 40Slowly add 2 cups of heavy cream to the béchamel, mixing it in thoroughly.
  41. 41Slowly add 2 cups of heavy cream to the béchamel, mixing it in thoroughly.
  42. 42Slowly add 2 cups of heavy cream to the béchamel, mixing it in thoroughly.
  43. 43Cook for about 2 minutes after adding the heavy cream.
  44. 44Cook for about 2 minutes after adding the heavy cream.
  45. 45Cook for about 2 minutes after adding the heavy cream.
  46. 46Reduce the heat to low.
  47. 47Reduce the heat to low.
  48. 48Reduce the heat to low.
  49. 49Add half of the shredded cheese (from the sauce portion) gradually, mixing slowly until all cheese is melted.
  50. 50Add half of the shredded cheese (from the sauce portion) gradually, mixing slowly until all cheese is melted.
  51. 51Add half of the shredded cheese (from the sauce portion) gradually, mixing slowly until all cheese is melted.
  52. 52Add the remaining cheese (from the sauce portion) and the rest of the seasoning blend, mixing until smooth and melted.
  53. 53Add the remaining cheese (from the sauce portion) and the rest of the seasoning blend, mixing until smooth and melted.
  54. 54Add the remaining cheese (from the sauce portion) and the rest of the seasoning blend, mixing until smooth and melted.
  55. 55Add the cooked pasta to the cheese sauce.
  56. 56Add the cooked pasta to the cheese sauce.
  57. 57Add the cooked pasta to the cheese sauce.
  58. 58Fold the pasta into the cheese sauce until well combined.
  59. 59Fold the pasta into the cheese sauce until well combined.
  60. 60Fold the pasta into the cheese sauce until well combined.
  61. 61Take a baking dish and layer half of the mac and cheese.
  62. 62Take a baking dish and layer half of the mac and cheese.
  63. 63Take a baking dish and layer half of the mac and cheese.
  64. 64Layer with a portion of the reserved shredded cheese.
  65. 65Layer with a portion of the reserved shredded cheese.
  66. 66Layer with a portion of the reserved shredded cheese.
  67. 67Add the remaining mac and cheese on top of the cheese layer.
  68. 68Add the remaining mac and cheese on top of the cheese layer.
  69. 69Add the remaining mac and cheese on top of the cheese layer.
  70. 70Sprinkle the rest of the shredded cheese on top.
  71. 71Sprinkle the rest of the shredded cheese on top.
  72. 72Sprinkle the rest of the shredded cheese on top.
  73. 73Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  74. 74Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  75. 75Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  76. 76Broil for 2 minutes to get a golden-brown crust (optional).
  77. 77Broil for 2 minutes to get a golden-brown crust (optional).
  78. 78Broil for 2 minutes to get a golden-brown crust (optional).

Ingredients

  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 8 ounces Sharp cheddar cheese
  • 8 ounces Sharp cheddar cheese
  • 8 ounces Sharp cheddar cheese
  • Water
  • Water
  • Water
  • Salt
  • Salt
  • Salt
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • Pepper
  • Pepper
  • Pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Paprika
  • Paprika
  • Paprika
  • 3 tablespoons Flour
  • 3 tablespoons Flour
  • 3 tablespoons Flour
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 cups Heavy cream

Equipment

PotCheese graterBowlsWhiskPanSpatulaBaking dishOvenOven mittsServing spoon

Tips

  • Salt pasta water like the ocean for flavor.
  • Boil pasta for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before to prevent overcooking as it absorbs cheese sauce.
  • Always shred your own cheese; pre-shredded cheese contains starches that can make mac and cheese grainy.
  • When adding seasonings to melted butter, cook for 30 seconds to "bloom" them and enhance flavor.
  • Cook the roux (butter and flour mixture) for 2-3 minutes to avoid a grainy mac and cheese.
  • Add evaporated milk gradually to the roux, whisking constantly to prevent lumps.
  • When adding cheese to the béchamel, ensure the heat is on low to prevent the cheese from curdling.
  • Add cheese in batches, allowing each batch to melt completely before adding more.
  • If you don't like Dijon mustard, you can omit it from the recipe.