Mac n Cheese
Directions
- 1Boil some water and salt it.
- 2Boil some water and salt it.
- 3Boil some water and salt it.
- 4Add 1 pound of cavatappi pasta to the boiling water and boil for 8 minutes, stirring every 2 minutes.
- 5Add 1 pound of cavatappi pasta to the boiling water and boil for 8 minutes, stirring every 2 minutes.
- 6Add 1 pound of cavatappi pasta to the boiling water and boil for 8 minutes, stirring every 2 minutes.
- 7Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 8Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 9Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 10Divide the shredded cheese into two equal portions.
- 11Divide the shredded cheese into two equal portions.
- 12Divide the shredded cheese into two equal portions.
- 13Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasoning.
- 14Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasoning.
- 15Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasoning.
- 16Melt 3 tablespoons of butter in a pot over medium heat.
- 17Melt 3 tablespoons of butter in a pot over medium heat.
- 18Melt 3 tablespoons of butter in a pot over medium heat.
- 19Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 20Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 21Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 22Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes.
- 23Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes.
- 24Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes.
- 25Add one 12-ounce can of evaporated milk incrementally while whisking to avoid lumps.
- 26Add one 12-ounce can of evaporated milk incrementally while whisking to avoid lumps.
- 27Add one 12-ounce can of evaporated milk incrementally while whisking to avoid lumps.
- 28Add 2 cups of heavy cream incrementally while whisking.
- 29Add 2 cups of heavy cream incrementally while whisking.
- 30Add 2 cups of heavy cream incrementally while whisking.
- 31Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
- 32Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
- 33Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
- 34Turn the heat to low or off.
- 35Turn the heat to low or off.
- 36Turn the heat to low or off.
- 37Slowly add half of the shredded cheese, a handful at a time, whisking until it's all melted.
- 38Slowly add half of the shredded cheese, a handful at a time, whisking until it's all melted.
- 39Slowly add half of the shredded cheese, a handful at a time, whisking until it's all melted.
- 40Add the cooked pasta to the cheese sauce and fold it in until combined.
- 41Add the cooked pasta to the cheese sauce and fold it in until combined.
- 42Add the cooked pasta to the cheese sauce and fold it in until combined.
- 43Add half of the pasta mixture to a baking dish.
- 44Add half of the pasta mixture to a baking dish.
- 45Add half of the pasta mixture to a baking dish.
- 46Add half of the remaining shredded cheese on top of the pasta layer.
- 47Add half of the remaining shredded cheese on top of the pasta layer.
- 48Add half of the remaining shredded cheese on top of the pasta layer.
- 49Add the last layer of pasta.
- 50Add the last layer of pasta.
- 51Add the last layer of pasta.
- 52Top with the last layer of cheese.
- 53Top with the last layer of cheese.
- 54Top with the last layer of cheese.
- 55Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes.
- 56Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes.
- 57Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes.
- 58Broil for a few minutes to achieve a nice crust.
- 59Broil for a few minutes to achieve a nice crust.
- 60Broil for a few minutes to achieve a nice crust.
- 61Perform a crust test by tapping it.
- 62Perform a crust test by tapping it.
- 63Perform a crust test by tapping it.
- 64Garnish with green onions.
- 65Garnish with green onions.
- 66Garnish with green onions.
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 cheese
- 1 pound Colby Jack cheese
- 1 pound Colby Jack cheese
- 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 evaporated milk
- 1 can evaporated milk
- 1 can 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
potwooden spoongraterbowlswhiskbaking dishoven
Tips
- Shred your own cheese for a creamy, non-gritty mac and cheese.
- Bloom seasonings in butter to enhance their flavor.
- Add evaporated milk and heavy cream incrementally while whisking to avoid a soupy consistency.
- Turn off or lower the heat before adding cheese to prevent curdling and separation.
- If cheese sauce is too thick, add a splash of milk to thin it out.
- Broil for a few minutes at the end to get a nice crust on top.