# Mac and Cheese

A delicious mac and cheese recipe perfect for the holiday season, featuring a blend of cheeses and a creamy béchamel sauce.

- Total time: 35 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- Pot
- Cheese grater
- Bowls
- Whisk
- Pan
- Spatula
- Baking dish
- Oven
- Oven mitts
- Serving 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.

## Source

- Original video: https://www.tiktok.com/t/ZTrBwvrYa/
- Recipe page: https://www.cliprecipe.com/recipe/03ba11d3-eb9b-4d6f-940e-41539423bfad
- Extracted: 2025-11-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt