Serves 1
Directions
- 1Boil some water and salt it generously, 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, 1 pound of Colby Jack, and 8 ounces of cheddar cheese. Divide the shredded cheese in half.
- 5Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. Do not measure precisely; start with a teaspoon and adjust to taste.
- 6Melt 3 tablespoons of butter in a pot over medium heat.
- 7Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the flavors.
- 8Add 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.
- 9Gradually add 1 can (12 ounces) of evaporated milk, whisking constantly to avoid lumps.
- 10Gradually add 2 cups of heavy cream, whisking continuously until fully incorporated.
- 11Add the remaining seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
- 12Turn off or lower the heat to low before adding the cheese.
- 13Slowly add the first half of the shredded cheese in handfuls, whisking until each addition is fully melted before adding more.
- 14If the cheese sauce is too thick, add a splash of milk.
- 15Add the cooked pasta to the cheese sauce and fold it in with a spatula until fully coated.
- 16Taste the mac and cheese to adjust seasonings if necessary.
- 17Add half of the mac and cheese to a baking dish for layering.
- 18Layer with half of the remaining shredded cheese.
- 19Add the remaining mac and cheese as the next layer.
- 20Top with the last layer of shredded cheese.
- 21Bake in the oven at 350°F (175°C) for 25-30 minutes.
- 22Broil for a few minutes after baking to get a nice crust on top.
- 23Garnish with green onions, chives, or parsley if desired.
Ingredients
- 1 pound cavatappi pasta
- Salt
- 1 pound mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces cheddar cheese
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 can (12 ounces) evaporated milk
- 2 cups heavy cream
- 1 spoonful Dijon mustard
- 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.
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