# Mac and Cheese

Learn how to make mac and cheese for this holiday season. This recipe provides an alternative to store-bought shredded cheese to avoid a grainy texture.

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

## 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

## Instructions

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

## Equipment

- pot
- grater
- bowls
- whisk
- pan
- spatula
- baking dish
- oven

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8LeucP3/
- Recipe page: https://www.cliprecipe.com/recipe/0d9eb581-b1f9-4410-bb74-7497a9055dc1
- Extracted: 2025-10-19

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