Mac and Cheese

30 mins
Serves 1
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Directions

  1. 1Boil some water.
  2. 2Boil some water.
  3. 3Boil some water.
  4. 4Add salt to the boiling water.
  5. 5Add salt to the boiling water.
  6. 6Add salt to the boiling water.
  7. 7Add 1 pound of cavatappi pasta to the boiling water.
  8. 8Add 1 pound of cavatappi pasta to the boiling water.
  9. 9Add 1 pound of cavatappi pasta to the boiling water.
  10. 10Boil the pasta for 8 minutes, stirring every 2 minutes.
  11. 11Boil the pasta for 8 minutes, stirring every 2 minutes.
  12. 12Boil the pasta for 8 minutes, stirring every 2 minutes.
  13. 13Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  14. 14Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  15. 15Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  16. 16Divide the shredded cheese in half.
  17. 17Divide the shredded cheese in half.
  18. 18Divide the shredded cheese in half.
  19. 19Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  20. 20Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  21. 21Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  22. 22Melt 3 tablespoons of butter in a pot over medium heat.
  23. 23Melt 3 tablespoons of butter in a pot over medium heat.
  24. 24Melt 3 tablespoons of butter in a pot over medium heat.
  25. 25Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  26. 26Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  27. 27Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  28. 28Add 3 tablespoons of flour to the pot.
  29. 29Add 3 tablespoons of flour to the pot.
  30. 30Add 3 tablespoons of flour to the pot.
  31. 31Mix the flour and butter mixture for about 2 minutes, ensuring it's all combined and the flour is cooked out.
  32. 32Mix the flour and butter mixture for about 2 minutes, ensuring it's all combined and the flour is cooked out.
  33. 33Mix the flour and butter mixture for about 2 minutes, ensuring it's all combined and the flour is cooked out.
  34. 34Add one 12-ounce can of evaporated milk gradually while whisking to prevent lumps.
  35. 35Add one 12-ounce can of evaporated milk gradually while whisking to prevent lumps.
  36. 36Add one 12-ounce can of evaporated milk gradually while whisking to prevent lumps.
  37. 37Add 2 cups of heavy cream in increments while whisking, which may take 5 to 7 minutes.
  38. 38Add 2 cups of heavy cream in increments while whisking, which may take 5 to 7 minutes.
  39. 39Add 2 cups of heavy cream in increments while whisking, which may take 5 to 7 minutes.
  40. 40Add the remaining seasonings.
  41. 41Add the remaining seasonings.
  42. 42Add the remaining seasonings.
  43. 43Add a good spoonful of Dijon mustard.
  44. 44Add a good spoonful of Dijon mustard.
  45. 45Add a good spoonful of Dijon mustard.
  46. 46Turn the heat to low or off before adding the cheese.
  47. 47Turn the heat to low or off before adding the cheese.
  48. 48Turn the heat to low or off before adding the cheese.
  49. 49Slowly add half of the shredded cheese, a handful at a time, whisking until each batch is melted before adding more.
  50. 50Slowly add half of the shredded cheese, a handful at a time, whisking until each batch is melted before adding more.
  51. 51Slowly add half of the shredded cheese, a handful at a time, whisking until each batch is melted before adding more.
  52. 52Add the last bit of cheese.
  53. 53Add the last bit of cheese.
  54. 54Add the last bit of cheese.
  55. 55Add the cooked pasta to the cheese sauce.
  56. 56Add the cooked pasta to the cheese sauce.
  57. 57Add the cooked pasta to the cheese sauce.
  58. 58Fold in the pasta with the cheese sauce using a spatula.
  59. 59Fold in the pasta with the cheese sauce using a spatula.
  60. 60Fold in the pasta with the cheese sauce using a spatula.
  61. 61Add half of the mac and cheese to a baking dish.
  62. 62Add half of the mac and cheese to a baking dish.
  63. 63Add half of the mac and cheese to a baking dish.
  64. 64Layer with half of the remaining shredded cheese.
  65. 65Layer with half of the remaining shredded cheese.
  66. 66Layer with half of the remaining shredded cheese.
  67. 67Add the last layer of pasta.
  68. 68Add the last layer of pasta.
  69. 69Add the last layer of pasta.
  70. 70Top with the remaining shredded cheese.
  71. 71Top with the remaining shredded cheese.
  72. 72Top with the remaining shredded cheese.
  73. 73Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  74. 74Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  75. 75Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  76. 76Sprinkle with green onions for garnish.
  77. 77Sprinkle with green onions for garnish.
  78. 78Sprinkle with green onions for garnish.

Ingredients

  • 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
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 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

PotCutting boardKnifeCheese graterBowlsSpatulaWhiskBaking dishOven mitts

Tips

  • Always shred your own cheese to avoid a grainy texture, as pre-shredded cheese has a film that prevents proper melting.
  • Bloom seasonings in melted butter for about 30 seconds to enhance their flavor.
  • Add evaporated milk and heavy cream gradually while whisking to prevent the mac and cheese from becoming soupy.
  • Use evaporated milk instead of regular milk for a creamier texture.
  • Turn off or lower the heat before adding cheese to prevent curdling, which can lead to a grainy and separated sauce.
  • If your cheese sauce is too thick, add a splash of milk to thin it out.
  • For a nice crust on top, broil the mac and cheese for a few minutes after baking.
  • When tasting your mac and cheese, try a noodle and adjust seasonings as needed.