Mac N Cheese

30 mins
Serves 1
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Directions

  1. 1Boil some water and salt it like the ocean.
  2. 2Boil some water and salt it like the ocean.
  3. 3Boil some water and salt it 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.
  11. 11Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  12. 12Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  13. 13Divide the shredded cheese in half.
  14. 14Divide the shredded cheese in half.
  15. 15Divide the shredded cheese in half.
  16. 16Combine salt, pepper, garlic powder, and smoked paprika for seasonings.
  17. 17Combine salt, pepper, garlic powder, and smoked paprika for seasonings.
  18. 18Combine salt, pepper, garlic powder, and smoked paprika for seasonings.
  19. 19Melt 3 tablespoons of butter in a pot over medium heat.
  20. 20Melt 3 tablespoons of butter in a pot over medium heat.
  21. 21Melt 3 tablespoons of butter in a pot over medium heat.
  22. 22Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
  23. 23Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
  24. 24Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
  25. 25Add 3 tablespoons of flour to the seasoned butter and mix until combined, cooking for about 2 minutes.
  26. 26Add 3 tablespoons of flour to the seasoned butter and mix until combined, cooking for about 2 minutes.
  27. 27Add 3 tablespoons of flour to the seasoned butter and mix until combined, cooking for about 2 minutes.
  28. 28Gradually add one 12-ounce can of evaporated milk to the roux, whisking constantly to remove lumps.
  29. 29Gradually add one 12-ounce can of evaporated milk to the roux, whisking constantly to remove lumps.
  30. 30Gradually add one 12-ounce can of evaporated milk to the roux, whisking constantly to remove lumps.
  31. 31Gradually add 2 cups of heavy cream to the mixture, whisking continuously.
  32. 32Gradually add 2 cups of heavy cream to the mixture, whisking continuously.
  33. 33Gradually add 2 cups of heavy cream to the mixture, whisking continuously.
  34. 34Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  35. 35Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  36. 36Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  37. 37Turn the heat to low or off before adding the cheese.
  38. 38Turn the heat to low or off before adding the cheese.
  39. 39Turn the heat to low or off before adding the cheese.
  40. 40Slowly add the first half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  41. 41Slowly add the first half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  42. 42Slowly add the first half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  43. 43Add the last bit of the cheese to the sauce and whisk it in.
  44. 44Add the last bit of the cheese to the sauce and whisk it in.
  45. 45Add the last bit of the cheese to the sauce and whisk it in.
  46. 46Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  47. 47Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  48. 48Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  49. 49Pour half of the mac and cheese into a baking dish.
  50. 50Pour half of the mac and cheese into a baking dish.
  51. 51Pour half of the mac and cheese into a baking dish.
  52. 52Sprinkle half of the remaining shredded cheese over the first layer of pasta.
  53. 53Sprinkle half of the remaining shredded cheese over the first layer of pasta.
  54. 54Sprinkle half of the remaining shredded cheese over the first layer of pasta.
  55. 55Add the last layer of mac and cheese.
  56. 56Add the last layer of mac and cheese.
  57. 57Add the last layer of mac and cheese.
  58. 58Top with the remaining shredded cheese.
  59. 59Top with the remaining shredded cheese.
  60. 60Top with the remaining shredded cheese.
  61. 61Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes.
  62. 62Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes.
  63. 63Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes.
  64. 64Broil for a few minutes to get a nice crust on top.
  65. 65Broil for a few minutes to get a nice crust on top.
  66. 66Broil for a few minutes to get a nice crust on top.
  67. 67Garnish with green onions, chives, or parsley.
  68. 68Garnish with green onions, chives, or parsley.
  69. 69Garnish with green onions, chives, or parsley.

Ingredients

  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 1 pound Colby Jack
  • 1 pound Colby Jack
  • 1 pound Colby Jack
  • 8 ounces cheddar cheese
  • 8 ounces cheddar cheese
  • 8 ounces cheddar cheese
  • salt
  • salt
  • salt
  • 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 flour
  • 3 tablespoons flour
  • 3 tablespoons 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

potgratermixing bowlswhiskspatulabaking dishoven mitts

Tips

  • Shred your own cheese as pre-shredded cheese has a film that makes it grainy and prevents it from melting smoothly.
  • Cook the flour thoroughly in the roux to avoid a grainy cheese sauce.
  • Add evaporated milk and heavy cream gradually to the roux, whisking constantly, to prevent a soupy mac and cheese and ensure creaminess.
  • Turn off or lower the heat before adding cheese to prevent curdling and separation.
  • Dijon mustard enhances the flavor of cheddar cheese.