Mac and Cheese
Directions
- 1Boil some water in a large pot.
- 2Salt the boiling water generously.
- 3Add 1 pound of cavatappi pasta to the boiling water.
- 4Boil the pasta for 8 minutes if serving immediately, or 7 minutes if preparing the mac and cheese the night before.
- 5Grate 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese.
- 6Divide the shredded cheese into two portions: one for the cheese sauce and one for layering.
- 7In a small container, combine salt, pepper, garlic powder, and paprika for the seasoning blend.
- 8Melt 3 tablespoons of butter in a pan over medium heat.
- 9Add half of the seasoning blend to the melted butter and cook for 30 seconds to bloom the seasonings.
- 10Add 3 tablespoons of flour to the pan to create a roux, mixing well.
- 11Cook the roux for 2-3 minutes.
- 12Gradually add 12 ounces of evaporated milk, whisking constantly to prevent lumps, creating a béchamel.
- 13Add about a tablespoon of Dijon mustard to the béchamel and mix it in.
- 14Slowly add 2 cups of heavy cream to the béchamel, mixing it in thoroughly.
- 15Cook for about 2 minutes after adding the heavy cream.
- 16Reduce the heat to low.
- 17Add half of the shredded cheese (from the sauce portion) gradually, mixing slowly until all cheese is melted.
- 18Add the remaining cheese (from the sauce portion) and the rest of the seasoning blend, mixing until smooth and melted.
- 19Add the cooked pasta to the cheese sauce.
- 20Fold the pasta into the cheese sauce until well combined.
- 21Take a baking dish and layer half of the mac and cheese.
- 22Layer with a portion of the reserved shredded cheese.
- 23Add the remaining mac and cheese on top of the cheese layer.
- 24Sprinkle the rest of the shredded cheese on top.
- 25Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
- 26Broil for 2 minutes to get a golden-brown crust (optional).
Ingredients
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Sharp cheddar cheese
- Water
- Salt
- 1 pound Cavatappi pasta
- 3 tablespoons Butter
- Pepper
- Garlic powder
- Paprika
- 3 tablespoons Flour
- 12 ounces Evaporated milk
- 1 tablespoon Dijon mustard
- 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.
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