Directions
- 1Start by boiling some water and season it like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before.
- 4Shred 1 pound of mozzarella, 1 pound of Colby jack, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
- 6Prepare seasonings by mixing salt, pepper, garlic powder, and paprika in a small container. Adjust to taste as you go.
- 7In a pan on medium heat, melt 3 tablespoons of butter.
- 8Once the butter is melted, add half of the seasoning mix and cook for about 30 seconds to bloom the seasonings.
- 9Add 3 tablespoons of flour to create a roux and cook for 2 to 3 minutes, mixing well.
- 10Switch to a whisk and slowly add about a quarter of a 12-ounce can of evaporated milk, whisking to remove any flour lumps.
- 11Continue adding the rest of the evaporated milk gradually, mixing thoroughly.
- 12Mix the béchamel sauce for about a minute before adding anything else.
- 13Add about 1 tablespoon of Dijon mustard and mix it in.
- 14Slowly add 2 cups of heavy cream, a little at a time, continuing to whisk on medium heat.
- 15Let the sauce cook for about 2 minutes after adding the last bit of heavy cream.
- 16Reduce the heat to low and slowly add half of the shredded cheese, mixing continuously until completely melted before adding more.
- 17Add the remaining half of the shredded cheese and the rest of the seasoning, mixing until all cheese is melted.
- 18Add the cooked pasta to the cheese sauce and fold it in until thoroughly combined.
- 19Taste a noodle to check the seasoning and adjust if necessary.
- 20Pour half of the mac and cheese into a baking dish.
- 21Layer with some of the reserved shredded cheese.
- 22Add the rest of the mac and cheese to the baking dish.
- 23Top with the remaining shredded cheese.
- 24Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted and bubbly.
- 25Broil for 2 minutes at the end for a crispy topping.
Ingredients
- Cheese
- water
- salt
- 1 pound cavatappi pasta
- 1 pound mozzarella
- 1 pound Colby jack cheese
- 8 ounces sharp cheddar cheese
- pepper
- garlic powder
- paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 12 ounces evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups heavy cream
Equipment
potgratermixing bowlspanwhiskbaking dishspatula
Tips
- Boil pasta for 8 minutes if making mac and cheese right away. If making the night before, boil for 7 minutes to prevent overcooking as it will absorb cheese sauce.
- Always shred your own cheese; pre-shredded cheese contains starches that can make your mac and cheese grainy.
- Bloom the seasonings in melted butter for about 30 seconds to enhance flavor.
- Cook the roux (flour and fat mixture) for 2 to 3 minutes to prevent a grainy texture.
- When adding cheese, turn the heat to low and add slowly, mixing until each batch is melted before adding more, to prevent curdling.
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