Directions
- 1Boil some water in a large pot and salt it like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes, stirring every 2 minutes.
- 4Shred 1 pound of mozzarella cheese.
- 5Shred 1 pound of Colby Jack cheese.
- 6Shred 8 ounces of cheddar cheese.
- 7Divide the shredded cheese in half into two separate bowls.
- 8Prepare seasonings: salt, pepper, garlic powder, and smoked paprika (amounts to taste).
- 9Heat a large pot over medium heat and melt 3 tablespoons of butter.
- 10Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom them.
- 11Add 3 tablespoons of flour to the seasoned butter and mix until combined, cooking for about 2 minutes to cook out the raw flour taste.
- 12Switch to a whisk and gradually add one 12-ounce can of evaporated milk, a little at a time, whisking constantly to prevent lumps.
- 13Gradually add 2 cups of heavy cream to the mixture in increments, whisking continuously for 5 to 7 minutes until smooth.
- 14Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
- 15Turn the heat to low or off, then slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
- 16Add the cooked pasta to the cheese sauce and fold it in using a spatula until evenly coated.
- 17Pour half of the mac and cheese into a baking dish.
- 18Sprinkle half of the remaining shredded cheese over the first layer of pasta.
- 19Add the last layer of mac and cheese.
- 20Top with the remaining shredded cheese.
- 21Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, then broil for a few minutes to create a crust.
- 22Perform a crust test by tapping the top of the baked mac and cheese to hear the desired crunchy sound.
- 23Garnish with green onions.
- 24Serve and enjoy the cheesy mac and cheese.
Ingredients
- 1 pound Elbow pasta
- Salt
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- Black pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 12 ounces Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- Green onions
Equipment
Large potStoveCutting boardKnifeCheese graterLarge bowlsSmall bowlsSpatulaWhiskColanderBaking dishOvenOven mittsWooden spoon
Tips
- Always shred your own cheese to avoid a grainy texture, as pre-shredded cheese has a film that prevents it from melting smoothly.
- Bloom seasonings in melted butter for about 30 seconds to wake up their flavors before adding flour.
- Cook the flour in the roux for about 2 minutes to cook out the flour taste, which helps prevent a grainy mac and cheese.
- Add evaporated milk slowly, stirring constantly with a whisk, to avoid lumps and achieve a creamy, not soupy, cheese sauce.
- Use evaporated milk, not condensed milk, for creaminess.
- Add heavy cream in increments while whisking for a smooth béchamel.
- Turn the heat to low or off before adding cheese to prevent it from curdling or separating, ensuring a creamy sauce.
- If cheese sauce is too thick, add a splash of milk to thin it out.
- Taste the mac and cheese before baking to adjust seasonings as needed.
- Broil the mac and cheese for a few minutes at the end to get a nice crust on top.
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