Directions
- 1Bring water to a boil and salt it generously, like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes if making the mac and cheese right away, or 7 minutes if making it the night before to prevent overcooking.
- 4Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two portions: half for the cheese sauce and half for layering.
- 6Combine salt, pepper, about a tablespoon of garlic powder, and about a tablespoon of smoked paprika in a container for seasoning.
- 7Melt 3 tablespoons of butter in a pan over medium heat.
- 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 to create a roux and cook for 2-3 minutes, stirring continuously.
- 10Switch to a whisk and slowly add 12 ounces of evaporated milk, a little at a time, whisking to remove all flour clumps and create a béchamel.
- 11Add about a tablespoon of Dijon mustard to the béchamel and mix it in.
- 12Slowly add 2 cups of heavy cream to the béchamel, a little at a time, whisking constantly.
- 13Continue to cook the sauce for about 2 minutes after adding all the heavy cream.
- 14Reduce the heat to low.
- 15Gradually add half of the shredded cheese to the sauce, mixing until fully melted before adding more.
- 16Add the remaining seasoning to the cheese sauce and mix.
- 17Add the cooked pasta to the cheese sauce and fold it in until well combined.
- 18Take a baking dish and layer half of the mac and cheese, then half of the remaining shredded cheese.
- 19Add the rest of the mac and cheese on top of the first cheese layer.
- 20Cover the top with the remaining shredded cheese.
- 21Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
- 22Broil for 2 minutes at the end to get a nice golden crust.
Ingredients
- 1 pound mozzarella
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar cheese
- salt
- pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 12 ounces evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups heavy cream
- 1 pound cavatappi pasta
Equipment
potwhiskbaking dish
Tips
- Boil pasta for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before, as the pasta will absorb cheese sauce and overcook.
- Shred your own cheese; pre-shredded cheese has a corn or potato starch film that can make mac and cheese grainy.
- Bloom seasonings in melted butter for 30 seconds to enhance flavor.
- Cook the roux (fat and flour mixture) for 2-3 minutes to prevent a grainy texture.
- Slowly add evaporated milk and heavy cream while whisking to avoid flour clumps and ensure a smooth béchamel.
- Add cheese to the béchamel on low heat to prevent curdling, slowly adding and mixing until melted before adding more.
- Taste the mac and cheese before baking to adjust seasoning as desired.
Related recipes
CHEESEBURGER PASTA
American · Lunch
Air Fryer Chicken Big Mac
American · Lunch18m
Homemade Summer Sausage
American · Lunch2h
Microwave Mac & Cheese
American · Lunch
Carne de hamburguesa
American · Lunch
Cabbage Burgers
American · Lunch19m
Chopped Sandwich
American · Lunch
150 calorie Chicken Summer Rolls
American · Lunch32m
Black Bean Burger
American · Lunch
Buffalo Chicken Cottage Cheese Bowl
American · Lunch8m
Philly Cheesesteak Burritos
American · Lunch
Crispy Fast Food Style Chicken Tenders
American · Lunch4m