Directions
- 1Boil some water and salt it.
- 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 cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 5Divide the shredded cheese in half into two separate bowls.
- 6Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. Do not measure precisely, adjust to taste.
- 7Start a large pot on medium heat and melt 3 tablespoons of butter.
- 8Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 9Add 3 tablespoons of flour to the pot and mix well until combined. Cook for about 2 minutes to cook out the flour.
- 10Gradually add one 12-ounce can of evaporated milk to the roux, whisking constantly to avoid lumps and ensure creaminess.
- 11Gradually add 2 cups of heavy cream to the béchamel, whisking continuously.
- 12Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, whisking until combined.
- 13Turn the heat to low or off to prevent the cheese from curdling.
- 14Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is fully melted before adding more.
- 15If the cheese sauce is too thick, add a splash of milk to thin it out.
- 16Add the remaining half of the cheese to the sauce and whisk until fully melted and creamy.
- 17Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
- 18Taste the mac and cheese at this step and adjust seasonings if necessary.
- 19Pour half of the mac and cheese into a baking dish.
- 20Layer with half of the remaining shredded cheese.
- 21Add the last layer of mac and cheese.
- 22Top with the remaining shredded cheese.
- 23Bake in the oven at 350°F (175°C) for 25-30 minutes.
- 24Broil for a few minutes to achieve a nice crust on top.
- 25Garnish with green onions.
Ingredients
- 1 pound Elbow pasta
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 can (12 ounces) Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- Green onions (for garnish)
Equipment
PotCutting boardKnifeCheese graterMixing bowlsSmall bowlsSpatulaWhiskLadleBaking dishOven
Tips
- Shred your own cheese as pre-shredded cheese has a film that makes it grainy and not melt properly.
- Do not measure seasonings, but start with a teaspoon if unsure and taste the cheese sauce as you go.
- Bloom the seasonings in melted butter for about 30 seconds to wake up their flavors.
- When adding evaporated milk and heavy cream, do it in increments and whisk thoroughly to prevent a soupy mac and cheese.
- Ensure the flour is fully cooked out in the roux to avoid a grainy cheese sauce.
- Turn off or lower the heat to low before adding cheese to the sauce to prevent curdling and separation.
- If the cheese sauce is too thick, add a splash of milk to thin it out.
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