Mac n Cheese

Name: Mac n Cheese
Total time: 30 min
Cuisine: American
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

30m

Serves 1

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Mac n Cheese

tiktok.com

30m

Serves 1

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.

Mac n Cheese

30m

Serves 1

tiktok.com

Mac n Cheese

tiktok.com

30m

Serves 1

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.