Directions
- 1Boil some water and salt it.
- 2Add 1 pound of cavatappi pasta to the boiling water and boil for 8 minutes, stirring every 2 minutes.
- 3Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 4Divide the shredded cheese into two equal portions.
- 5Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasoning.
- 6Melt 3 tablespoons of butter in a pot over medium heat.
- 7Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 8Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes.
- 9Add one 12-ounce can of evaporated milk incrementally while whisking to avoid lumps.
- 10Add 2 cups of heavy cream incrementally while whisking.
- 11Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
- 12Turn the heat to low or off.
- 13Slowly add half of the shredded cheese, a handful at a time, whisking until it's all melted.
- 14Add the cooked pasta to the cheese sauce and fold it in until combined.
- 15Add half of the pasta mixture to a baking dish.
- 16Add half of the remaining shredded cheese on top of the pasta layer.
- 17Add the last layer of pasta.
- 18Top with the last layer of cheese.
- 19Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes.
- 20Broil for a few minutes to achieve a nice crust.
- 21Perform a crust test by tapping it.
- 22Garnish with green onions.
Ingredients
- 1 pound cavatappi pasta
- 1 pound mozzarella
- 1 pound Colby Jack cheese
- 8 ounces cheddar cheese
- salt
- pepper
- garlic powder
- smoked paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can evaporated milk
- 2 cups heavy cream
- 1 spoonful Dijon mustard
- 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.
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