Directions
- 1Boil some water and salt it 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.
- 5Divide the shredded cheese in half.
- 6Combine salt, pepper, garlic powder, and smoked paprika for seasonings.
- 7Melt 3 tablespoons of butter in a pot over medium heat.
- 8Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
- 9Add 3 tablespoons of flour to the seasoned butter and mix until combined, cooking for about 2 minutes.
- 10Gradually add one 12-ounce can of evaporated milk to the roux, whisking constantly to remove lumps.
- 11Gradually add 2 cups of heavy cream to the mixture, whisking continuously.
- 12Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
- 13Turn the heat to low or off before adding the cheese.
- 14Slowly add the first half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
- 15Add the last bit of the cheese to the sauce and whisk it in.
- 16Add the cooked pasta to the cheese sauce and fold it in with a spatula.
- 17Pour half of the mac and cheese into a baking dish.
- 18Sprinkle half of the remaining shredded cheese over the first layer of pasta.
- 19Add the last layer of mac and cheese.
- 20Top with the remaining shredded cheese.
- 21Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes.
- 22Broil for a few minutes to get a nice crust on top.
- 23Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound cavatappi pasta
- 1 pound Mozzarella
- 1 pound Colby Jack
- 8 ounces cheddar cheese
- salt
- pepper
- garlic powder
- smoked paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can (12 ounces) evaporated milk
- 2 cups heavy cream
- 1 spoonful Dijon mustard
- 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.
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