# Mac n Cheese

A delicious mac and cheese recipe perfect for the holiday season.

- Total time: 30 min
- Cuisine: American
- Category: Lunch
- Language: en

## 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

## Instructions

1. Bring water to a boil and salt it generously, like the ocean.
2. Add 1 pound of cavatappi pasta to the boiling water.
3. Boil 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.
4. Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese.
5. Divide the shredded cheese into two portions: half for the cheese sauce and half for layering.
6. Combine salt, pepper, about a tablespoon of garlic powder, and about a tablespoon of smoked paprika in a container for seasoning.
7. Melt 3 tablespoons of butter in a pan over medium heat.
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 to create a roux and cook for 2-3 minutes, stirring continuously.
10. Switch 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.
11. Add about a tablespoon of Dijon mustard to the béchamel and mix it in.
12. Slowly add 2 cups of heavy cream to the béchamel, a little at a time, whisking constantly.
13. Continue to cook the sauce for about 2 minutes after adding all the heavy cream.
14. Reduce the heat to low.
15. Gradually add half of the shredded cheese to the sauce, mixing until fully melted before adding more.
16. Add the remaining seasoning to the cheese sauce and mix.
17. Add the cooked pasta to the cheese sauce and fold it in until well combined.
18. Take a baking dish and layer half of the mac and cheese, then half of the remaining shredded cheese.
19. Add the rest of the mac and cheese on top of the first cheese layer.
20. Cover the top with the remaining shredded cheese.
21. Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
22. Broil for 2 minutes at the end to get a nice golden crust.

## Equipment

- pot
- whisk
- baking 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8qNALKs/
- Recipe page: https://www.cliprecipe.com/recipe/0f9187b5-652a-4063-af13-10dd28a6d6f2
- Extracted: 2026-03-11

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