Mac and Cheese

35 mins
Serves 1
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Directions

  1. 1Boil water and salt it like the ocean.
  2. 2Boil water and salt it like the ocean.
  3. 3Boil water and salt it like the ocean.
  4. 4Add 1 pound of gobotti pasta to the boiling water.
  5. 5Add 1 pound of gobotti pasta to the boiling water.
  6. 6Add 1 pound of gobotti pasta to the boiling water.
  7. 7Boil the pasta for 8 minutes if eating immediately, or 7 minutes if preparing the night before.
  8. 8Boil the pasta for 8 minutes if eating immediately, or 7 minutes if preparing the night before.
  9. 9Boil the pasta for 8 minutes if eating immediately, or 7 minutes if preparing the night before.
  10. 10Shred 1 pound of mozzarella, 1 pound of colby jack, and 8 ounces of sharp cheddar cheese.
  11. 11Shred 1 pound of mozzarella, 1 pound of colby jack, and 8 ounces of sharp cheddar cheese.
  12. 12Shred 1 pound of mozzarella, 1 pound of colby jack, and 8 ounces of sharp cheddar cheese.
  13. 13Divide the shredded cheese into two equal portions for later use.
  14. 14Divide the shredded cheese into two equal portions for later use.
  15. 15Divide the shredded cheese into two equal portions for later use.
  16. 16Prepare seasonings by mixing salt, pepper, garlic powder, and paprika in a small container. (Quantities are to taste; start with a teaspoon and adjust after tasting the sauce).
  17. 17Prepare seasonings by mixing salt, pepper, garlic powder, and paprika in a small container. (Quantities are to taste; start with a teaspoon and adjust after tasting the sauce).
  18. 18Prepare seasonings by mixing salt, pepper, garlic powder, and paprika in a small container. (Quantities are to taste; start with a teaspoon and adjust after tasting the sauce).
  19. 19In a pan on medium heat, melt 3 tablespoons of butter.
  20. 20In a pan on medium heat, melt 3 tablespoons of butter.
  21. 21In a pan on medium heat, melt 3 tablespoons of butter.
  22. 22Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
  23. 23Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
  24. 24Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
  25. 25Add 3 tablespoons of flour to the pan and cook for 2-3 minutes, stirring constantly to create a roux.
  26. 26Add 3 tablespoons of flour to the pan and cook for 2-3 minutes, stirring constantly to create a roux.
  27. 27Add 3 tablespoons of flour to the pan and cook for 2-3 minutes, stirring constantly to create a roux.
  28. 28Switch to a whisk and slowly add 12 ounces of evaporated milk, a quarter of the can at a time, whisking to remove any flour clumps.
  29. 29Switch to a whisk and slowly add 12 ounces of evaporated milk, a quarter of the can at a time, whisking to remove any flour clumps.
  30. 30Switch to a whisk and slowly add 12 ounces of evaporated milk, a quarter of the can at a time, whisking to remove any flour clumps.
  31. 31Continue whisking for about a minute after adding all the evaporated milk.
  32. 32Continue whisking for about a minute after adding all the evaporated milk.
  33. 33Continue whisking for about a minute after adding all the evaporated milk.
  34. 34Add about 1 tablespoon of Dijon mustard and mix it in.
  35. 35Add about 1 tablespoon of Dijon mustard and mix it in.
  36. 36Add about 1 tablespoon of Dijon mustard and mix it in.
  37. 37Slowly add 2 cups of heavy cream, a little at a time, whisking constantly on medium heat.
  38. 38Slowly add 2 cups of heavy cream, a little at a time, whisking constantly on medium heat.
  39. 39Slowly add 2 cups of heavy cream, a little at a time, whisking constantly on medium heat.
  40. 40Cook the sauce for about 2 minutes after adding all the heavy cream.
  41. 41Cook the sauce for about 2 minutes after adding all the heavy cream.
  42. 42Cook the sauce for about 2 minutes after adding all the heavy cream.
  43. 43Reduce the heat to low.
  44. 44Reduce the heat to low.
  45. 45Reduce the heat to low.
  46. 46Slowly add half of the shredded cheese, mixing it in until fully melted before adding more.
  47. 47Slowly add half of the shredded cheese, mixing it in until fully melted before adding more.
  48. 48Slowly add half of the shredded cheese, mixing it in until fully melted before adding more.
  49. 49Add the remaining seasoning mixture and mix it in.
  50. 50Add the remaining seasoning mixture and mix it in.
  51. 51Add the remaining seasoning mixture and mix it in.
  52. 52Add the cooked pasta to the cheese sauce and fold it in until fully combined.
  53. 53Add the cooked pasta to the cheese sauce and fold it in until fully combined.
  54. 54Add the cooked pasta to the cheese sauce and fold it in until fully combined.
  55. 55Taste the mac and cheese and adjust seasonings if desired.
  56. 56Taste the mac and cheese and adjust seasonings if desired.
  57. 57Taste the mac and cheese and adjust seasonings if desired.
  58. 58Layer half of the mac and cheese into a baking dish.
  59. 59Layer half of the mac and cheese into a baking dish.
  60. 60Layer half of the mac and cheese into a baking dish.
  61. 61Sprinkle half of the remaining shredded cheese over the first layer of mac and cheese.
  62. 62Sprinkle half of the remaining shredded cheese over the first layer of mac and cheese.
  63. 63Sprinkle half of the remaining shredded cheese over the first layer of mac and cheese.
  64. 64Add the rest of the mac and cheese to the baking dish.
  65. 65Add the rest of the mac and cheese to the baking dish.
  66. 66Add the rest of the mac and cheese to the baking dish.
  67. 67Top with the remaining shredded cheese.
  68. 68Top with the remaining shredded cheese.
  69. 69Top with the remaining shredded cheese.
  70. 70Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  71. 71Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  72. 72Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  73. 73Broil for 2 minutes for a crispy top, if desired.
  74. 74Broil for 2 minutes for a crispy top, if desired.
  75. 75Broil for 2 minutes for a crispy top, if desired.
  76. 76Serve and enjoy!
  77. 77Serve and enjoy!
  78. 78Serve and enjoy!

Ingredients

  • water
  • water
  • water
  • salt
  • salt
  • salt
  • 1 pound gobotti pasta
  • 1 pound gobotti pasta
  • 1 pound gobotti pasta
  • 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
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • paprika
  • paprika
  • paprika
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 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

potgraterbowlswhiskpanspatulabaking dishoven

Tips

  • For mac and cheese to be eaten immediately, boil pasta for 8 minutes. If preparing the night before, boil for 7 minutes to prevent overcooking as pasta absorbs cheese sauce.
  • Shred your own cheese instead of using pre-shredded cheese to avoid a grainy texture, as pre-shredded cheese contains a film (corn or potato starch) that can cause graininess.
  • Bloom the seasonings in melted butter for about 30 seconds to enhance their flavor.
  • Cook the roux (fat and flour mixture) for 2-3 minutes to ensure the mac and cheese isn't grainy.
  • When adding cheese, turn the heat to low and add it slowly while mixing to prevent curdling, which can lead to grainy mac and cheese.
  • Taste the mac and cheese before baking to adjust seasonings as needed.