Mac N Cheese

Serves 1
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Directions

  1. 1Boil some water and salt it generously, like the ocean.
  2. 2Boil some water and salt it generously, like the ocean.
  3. 3Boil some water 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, stirring every 2 minutes.
  8. 8Boil the pasta for 8 minutes, stirring every 2 minutes.
  9. 9Boil the pasta for 8 minutes, stirring every 2 minutes.
  10. 10Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese. Divide the shredded cheese in half.
  11. 11Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese. Divide the shredded cheese in half.
  12. 12Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese. Divide the shredded cheese in half.
  13. 13Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. Do not measure precisely; start with a teaspoon and adjust to taste.
  14. 14Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. Do not measure precisely; start with a teaspoon and adjust to taste.
  15. 15Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. Do not measure precisely; start with a teaspoon and adjust to taste.
  16. 16Melt 3 tablespoons of butter in a pot over medium heat.
  17. 17Melt 3 tablespoons of butter in a pot over medium heat.
  18. 18Melt 3 tablespoons of butter in a pot over medium heat.
  19. 19Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the flavors.
  20. 20Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the flavors.
  21. 21Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the flavors.
  22. 22Add 3 tablespoons of flour to the pot and mix until combined. Cook for about 2 minutes to cook out the flour taste, ensuring a smooth sauce.
  23. 23Add 3 tablespoons of flour to the pot and mix until combined. Cook for about 2 minutes to cook out the flour taste, ensuring a smooth sauce.
  24. 24Add 3 tablespoons of flour to the pot and mix until combined. Cook for about 2 minutes to cook out the flour taste, ensuring a smooth sauce.
  25. 25Gradually add 1 can (12 ounces) of evaporated milk, whisking constantly to avoid lumps.
  26. 26Gradually add 1 can (12 ounces) of evaporated milk, whisking constantly to avoid lumps.
  27. 27Gradually add 1 can (12 ounces) of evaporated milk, whisking constantly to avoid lumps.
  28. 28Gradually add 2 cups of heavy cream, whisking continuously until fully incorporated.
  29. 29Gradually add 2 cups of heavy cream, whisking continuously until fully incorporated.
  30. 30Gradually add 2 cups of heavy cream, whisking continuously until fully incorporated.
  31. 31Add the remaining seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
  32. 32Add the remaining seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
  33. 33Add the remaining seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
  34. 34Turn off or lower the heat to low before adding the cheese.
  35. 35Turn off or lower the heat to low before adding the cheese.
  36. 36Turn off or lower the heat to low before adding the cheese.
  37. 37Slowly add the first half of the shredded cheese in handfuls, whisking until each addition is fully melted before adding more.
  38. 38Slowly add the first half of the shredded cheese in handfuls, whisking until each addition is fully melted before adding more.
  39. 39Slowly add the first half of the shredded cheese in handfuls, whisking until each addition is fully melted before adding more.
  40. 40If the cheese sauce is too thick, add a splash of milk.
  41. 41If the cheese sauce is too thick, add a splash of milk.
  42. 42If the cheese sauce is too thick, add a splash of milk.
  43. 43Add the cooked pasta to the cheese sauce and fold it in with a spatula until fully coated.
  44. 44Add the cooked pasta to the cheese sauce and fold it in with a spatula until fully coated.
  45. 45Add the cooked pasta to the cheese sauce and fold it in with a spatula until fully coated.
  46. 46Taste the mac and cheese to adjust seasonings if necessary.
  47. 47Taste the mac and cheese to adjust seasonings if necessary.
  48. 48Taste the mac and cheese to adjust seasonings if necessary.
  49. 49Add half of the mac and cheese to a baking dish for layering.
  50. 50Add half of the mac and cheese to a baking dish for layering.
  51. 51Add half of the mac and cheese to a baking dish for layering.
  52. 52Layer with half of the remaining shredded cheese.
  53. 53Layer with half of the remaining shredded cheese.
  54. 54Layer with half of the remaining shredded cheese.
  55. 55Add the remaining mac and cheese as the next layer.
  56. 56Add the remaining mac and cheese as the next layer.
  57. 57Add the remaining mac and cheese as the next layer.
  58. 58Top with the last layer of shredded cheese.
  59. 59Top with the last layer of shredded cheese.
  60. 60Top with the last layer of shredded cheese.
  61. 61Bake in the oven at 350°F (175°C) for 25-30 minutes.
  62. 62Bake in the oven at 350°F (175°C) for 25-30 minutes.
  63. 63Bake in the oven at 350°F (175°C) for 25-30 minutes.
  64. 64Broil for a few minutes after baking to get a nice crust on top.
  65. 65Broil for a few minutes after baking to get a nice crust on top.
  66. 66Broil for a few minutes after baking to get a nice crust on top.
  67. 67Garnish with green onions, chives, or parsley if desired.
  68. 68Garnish with green onions, chives, or parsley if desired.
  69. 69Garnish with green onions, chives, or parsley if desired.

Ingredients

  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • Salt
  • Salt
  • Salt
  • 1 pound mozzarella cheese
  • 1 pound mozzarella cheese
  • 1 pound mozzarella cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 8 ounces cheddar cheese
  • 8 ounces cheddar cheese
  • 8 ounces cheddar cheese
  • Pepper
  • Pepper
  • Pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 tablespoons all-purpose flour
  • 3 tablespoons all-purpose flour
  • 1 can (12 ounces) evaporated milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (12 ounces) evaporated milk
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • green onions
  • green onions
  • green onions

Equipment

PotCutting boardKnifeGraterMixing bowlsSmall bowlsSpatulaWhiskLadleBaking dishOvenOven mittsWooden spoon

Tips

  • Always shred your own cheese for a creamy texture, as pre-shredded cheese has a film that can make it grainy and prevent it from melting properly.
  • Bloom your seasonings in melted butter for about 30 seconds to wake up their flavor.
  • When adding evaporated milk and heavy cream, do it in increments and whisk continuously to avoid a soupy mac and cheese and achieve a creamy texture.
  • Ensure the heat is low or off when adding cheese to the sauce to prevent it from curdling, which can lead to a grainy or gritty texture.
  • If your cheese sauce is too thick, add a splash of milk to thin it out.
  • To get a nice crust on top, broil the mac and cheese for a few minutes after baking.