Mac n Cheese

30 mins
Serves 1
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Directions

  1. 1Bring water to a boil and salt it generously, like the ocean.
  2. 2Bring water to a boil and salt it generously, like the ocean.
  3. 3Bring water to a boil and salt it generously, like the ocean.
  4. 4Add 1 pound of cavatappi pasta to the boiling water.
  5. 5Add 1 pound of cavatappi pasta to the boiling water.
  6. 6Add 1 pound of cavatappi pasta to the boiling water.
  7. 7Boil 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.
  8. 8Boil 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.
  9. 9Boil 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.
  10. 10Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese.
  11. 11Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese.
  12. 12Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese.
  13. 13Divide the shredded cheese into two portions: half for the cheese sauce and half for layering.
  14. 14Divide the shredded cheese into two portions: half for the cheese sauce and half for layering.
  15. 15Divide the shredded cheese into two portions: half for the cheese sauce and half for layering.
  16. 16Combine salt, pepper, about a tablespoon of garlic powder, and about a tablespoon of smoked paprika in a container for seasoning.
  17. 17Combine salt, pepper, about a tablespoon of garlic powder, and about a tablespoon of smoked paprika in a container for seasoning.
  18. 18Combine salt, pepper, about a tablespoon of garlic powder, and about a tablespoon of smoked paprika in a container for seasoning.
  19. 19Melt 3 tablespoons of butter in a pan over medium heat.
  20. 20Melt 3 tablespoons of butter in a pan over medium heat.
  21. 21Melt 3 tablespoons of butter in a pan over medium heat.
  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 to create a roux and cook for 2-3 minutes, stirring continuously.
  26. 26Add 3 tablespoons of flour to the pan to create a roux and cook for 2-3 minutes, stirring continuously.
  27. 27Add 3 tablespoons of flour to the pan to create a roux and cook for 2-3 minutes, stirring continuously.
  28. 28Switch 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.
  29. 29Switch 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.
  30. 30Switch 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.
  31. 31Add about a tablespoon of Dijon mustard to the béchamel and mix it in.
  32. 32Add about a tablespoon of Dijon mustard to the béchamel and mix it in.
  33. 33Add about a tablespoon of Dijon mustard to the béchamel and mix it in.
  34. 34Slowly add 2 cups of heavy cream to the béchamel, a little at a time, whisking constantly.
  35. 35Slowly add 2 cups of heavy cream to the béchamel, a little at a time, whisking constantly.
  36. 36Slowly add 2 cups of heavy cream to the béchamel, a little at a time, whisking constantly.
  37. 37Continue to cook the sauce for about 2 minutes after adding all the heavy cream.
  38. 38Continue to cook the sauce for about 2 minutes after adding all the heavy cream.
  39. 39Continue to cook the sauce for about 2 minutes after adding all the heavy cream.
  40. 40Reduce the heat to low.
  41. 41Reduce the heat to low.
  42. 42Reduce the heat to low.
  43. 43Gradually add half of the shredded cheese to the sauce, mixing until fully melted before adding more.
  44. 44Gradually add half of the shredded cheese to the sauce, mixing until fully melted before adding more.
  45. 45Gradually add half of the shredded cheese to the sauce, mixing until fully melted before adding more.
  46. 46Add the remaining seasoning to the cheese sauce and mix.
  47. 47Add the remaining seasoning to the cheese sauce and mix.
  48. 48Add the remaining seasoning to the cheese sauce and mix.
  49. 49Add the cooked pasta to the cheese sauce and fold it in until well combined.
  50. 50Add the cooked pasta to the cheese sauce and fold it in until well combined.
  51. 51Add the cooked pasta to the cheese sauce and fold it in until well combined.
  52. 52Take a baking dish and layer half of the mac and cheese, then half of the remaining shredded cheese.
  53. 53Take a baking dish and layer half of the mac and cheese, then half of the remaining shredded cheese.
  54. 54Take a baking dish and layer half of the mac and cheese, then half of the remaining shredded cheese.
  55. 55Add the rest of the mac and cheese on top of the first cheese layer.
  56. 56Add the rest of the mac and cheese on top of the first cheese layer.
  57. 57Add the rest of the mac and cheese on top of the first cheese layer.
  58. 58Cover the top with the remaining shredded cheese.
  59. 59Cover the top with the remaining shredded cheese.
  60. 60Cover the top with the remaining shredded cheese.
  61. 61Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  62. 62Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  63. 63Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  64. 64Broil for 2 minutes at the end to get a nice golden crust.
  65. 65Broil for 2 minutes at the end to get a nice golden crust.
  66. 66Broil for 2 minutes at the end to get a nice golden crust.

Ingredients

  • 1 pound mozzarella
  • 1 pound mozzarella
  • 1 pound mozzarella
  • 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
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked 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
  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 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.