Directions
- 1Boil water and salt it like the ocean.
- 2Add 1 pound of gobotti pasta to the boiling water.
- 3Boil the pasta for 8 minutes if eating immediately, or 7 minutes if preparing the night before.
- 4Shred 1 pound of mozzarella, 1 pound of colby jack, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two equal portions for later use.
- 6Prepare 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).
- 7In a pan on medium heat, melt 3 tablespoons of butter.
- 8Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 9Add 3 tablespoons of flour to the pan and cook for 2-3 minutes, stirring constantly to create a roux.
- 10Switch 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.
- 11Continue whisking for about a minute after adding all the evaporated milk.
- 12Add about 1 tablespoon of Dijon mustard and mix it in.
- 13Slowly add 2 cups of heavy cream, a little at a time, whisking constantly on medium heat.
- 14Cook the sauce for about 2 minutes after adding all the heavy cream.
- 15Reduce the heat to low.
- 16Slowly add half of the shredded cheese, mixing it in until fully melted before adding more.
- 17Add the remaining seasoning mixture and mix it in.
- 18Add the cooked pasta to the cheese sauce and fold it in until fully combined.
- 19Taste the mac and cheese and adjust seasonings if desired.
- 20Layer half of the mac and cheese into a baking dish.
- 21Sprinkle half of the remaining shredded cheese over the first layer of mac and cheese.
- 22Add the rest of the mac and cheese to the baking dish.
- 23Top with the remaining shredded cheese.
- 24Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
- 25Broil for 2 minutes for a crispy top, if desired.
- 26Serve and enjoy!
Ingredients
- water
- salt
- 1 pound gobotti pasta
- 1 pound mozzarella cheese
- 1 pound colby jack cheese
- 8 ounces sharp cheddar cheese
- pepper
- garlic powder
- paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 12 ounces evaporated milk
- 1 tablespoon dijon mustard
- 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.
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