# Mac n Cheese

Learn how to make mac n cheese for this holiday season.

- Total time: 27 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- grater
- mixing bowls
- pan
- whisk
- baking dish
- spatula

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8A5Dxwr/
- Recipe page: https://www.cliprecipe.com/recipe/24aeedf9-1267-48cd-ad4d-cba323264d00
- Extracted: 2025-10-12

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