Mac and Cheese

33 mins
Serves 1
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Directions

  1. 1Boil some water and salt it.
  2. 2Boil some water and salt it.
  3. 3Boil some water and salt it.
  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. 16Add salt, pepper, garlic powder, and smoked paprika to the cheese. Start with a teaspoon if unsure and adjust to taste.
  17. 17Add salt, pepper, garlic powder, and smoked paprika to the cheese. Start with a teaspoon if unsure and adjust to taste.
  18. 18Add salt, pepper, garlic powder, and smoked paprika to the cheese. Start with a teaspoon if unsure and adjust to taste.
  19. 19Melt 3 tablespoons of butter over medium heat.
  20. 20Melt 3 tablespoons of butter over medium heat.
  21. 21Melt 3 tablespoons of butter over medium heat.
  22. 22Add half of the seasonings to the melted butter to bloom them and cook for about 30 seconds.
  23. 23Add half of the seasonings to the melted butter to bloom them and cook for about 30 seconds.
  24. 24Add half of the seasonings to the melted butter to bloom them and cook for about 30 seconds.
  25. 25Add 3 tablespoons of flour to the butter and seasoning mixture, mix until combined, and cook for about 2 minutes.
  26. 26Add 3 tablespoons of flour to the butter and seasoning mixture, mix until combined, and cook for about 2 minutes.
  27. 27Add 3 tablespoons of flour to the butter and seasoning mixture, mix until combined, and cook for about 2 minutes.
  28. 28Add 1 can (12 ounces) of evaporated milk to the roux gradually, whisking constantly to avoid clumps.
  29. 29Add 1 can (12 ounces) of evaporated milk to the roux gradually, whisking constantly to avoid clumps.
  30. 30Add 1 can (12 ounces) of evaporated milk to the roux gradually, whisking constantly to avoid clumps.
  31. 31Add 2 cups of heavy cream in increments, whisking continuously for 5 to 7 minutes.
  32. 32Add 2 cups of heavy cream in increments, whisking continuously for 5 to 7 minutes.
  33. 33Add 2 cups of heavy cream in increments, whisking continuously for 5 to 7 minutes.
  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.
  38. 38Turn the heat to low or off.
  39. 39Turn the heat to low or off.
  40. 40Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
  41. 41Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
  42. 42Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
  43. 43If the cheese sauce is too thick, add a splash of milk to thin it out.
  44. 44If the cheese sauce is too thick, add a splash of milk to thin it out.
  45. 45If the cheese sauce is too thick, add a splash of milk to thin it out.
  46. 46Add the remaining cheese and mix until all melted.
  47. 47Add the remaining cheese and mix until all melted.
  48. 48Add the remaining cheese and mix until all melted.
  49. 49Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  50. 50Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  51. 51Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  52. 52Taste the mac and cheese and adjust seasonings if necessary.
  53. 53Taste the mac and cheese and adjust seasonings if necessary.
  54. 54Taste the mac and cheese and adjust seasonings if necessary.
  55. 55Add half of the pasta to a baking dish.
  56. 56Add half of the pasta to a baking dish.
  57. 57Add half of the pasta to a baking dish.
  58. 58Add half of the remaining shredded cheese on top of the pasta layer.
  59. 59Add half of the remaining shredded cheese on top of the pasta layer.
  60. 60Add half of the remaining shredded cheese on top of the pasta layer.
  61. 61Add the last layer of pasta, followed by the remaining cheese on top.
  62. 62Add the last layer of pasta, followed by the remaining cheese on top.
  63. 63Add the last layer of pasta, followed by the remaining cheese on top.
  64. 64Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes.
  65. 65Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes.
  66. 66Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes.
  67. 67Broil for a few minutes to get a nice crust on top.
  68. 68Broil for a few minutes to get a nice crust on top.
  69. 69Broil for a few minutes to get a nice crust on top.
  70. 70Garnish with green onions, chives, or parsley.
  71. 71Garnish with green onions, chives, or parsley.
  72. 72Garnish with green onions, chives, or parsley.

Ingredients

  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • salt
  • salt
  • salt
  • 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
  • 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
  • splash milk
  • splash milk
  • splash milk
  • green onions
  • green onions
  • green onions

Equipment

potgraterwhiskspatulabaking dishoven

Tips

  • Shred your own cheese for a creamy, non-grainy mac and cheese.
  • Cook the flour completely when making the roux to avoid grainy mac and cheese.
  • Add evaporated milk and heavy cream in increments while whisking to prevent a soupy cheese sauce.
  • Mustard enhances the flavor of cheddar cheese.
  • Add cheese to low or off heat to prevent curdling, graininess, and separation.
  • Use milk to thin out the cheese sauce if it's too thick.
  • Layer pasta and cheese in the baking dish.