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.
- 5Add 1 pound of cavatappi pasta to the boiling water.
- 6Add 1 pound of cavatappi pasta to the boiling water.
- 7Boil the pasta for 8 minutes, stirring every 2 minutes.
- 8Boil the pasta for 8 minutes, stirring every 2 minutes.
- 9Boil the pasta for 8 minutes, stirring every 2 minutes.
- 10Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 11Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 12Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 13Divide the shredded cheese in half into two separate bowls.
- 14Divide the shredded cheese in half into two separate bowls.
- 15Divide the shredded cheese in half into two separate bowls.
- 16Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. Do not measure precisely, adjust to taste.
- 17Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. Do not measure precisely, adjust to taste.
- 18Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. Do not measure precisely, adjust to taste.
- 19Start a large pot on medium heat and melt 3 tablespoons of butter.
- 20Start a large pot on medium heat and melt 3 tablespoons of butter.
- 21Start a large pot on medium heat and melt 3 tablespoons of butter.
- 22Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 23Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 24Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 25Add 3 tablespoons of flour to the pot and mix well until combined. Cook for about 2 minutes to cook out the flour.
- 26Add 3 tablespoons of flour to the pot and mix well until combined. Cook for about 2 minutes to cook out the flour.
- 27Add 3 tablespoons of flour to the pot and mix well until combined. Cook for about 2 minutes to cook out the flour.
- 28Gradually add one 12-ounce can of evaporated milk to the roux, whisking constantly to avoid lumps and ensure creaminess.
- 29Gradually add one 12-ounce can of evaporated milk to the roux, whisking constantly to avoid lumps and ensure creaminess.
- 30Gradually add one 12-ounce can of evaporated milk to the roux, whisking constantly to avoid lumps and ensure creaminess.
- 31Gradually add 2 cups of heavy cream to the béchamel, whisking continuously.
- 32Gradually add 2 cups of heavy cream to the béchamel, whisking continuously.
- 33Gradually add 2 cups of heavy cream to the béchamel, whisking continuously.
- 34Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, whisking until combined.
- 35Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, whisking until combined.
- 36Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, whisking until combined.
- 37Turn the heat to low or off to prevent the cheese from curdling.
- 38Turn the heat to low or off to prevent the cheese from curdling.
- 39Turn the heat to low or off to prevent the cheese from curdling.
- 40Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is fully melted before adding more.
- 41Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is fully melted before adding more.
- 42Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is fully melted before adding more.
- 43If the cheese sauce is too thick, add a splash of milk to thin it out.
- 44If the cheese sauce is too thick, add a splash of milk to thin it out.
- 45If the cheese sauce is too thick, add a splash of milk to thin it out.
- 46Add the remaining half of the cheese to the sauce and whisk until fully melted and creamy.
- 47Add the remaining half of the cheese to the sauce and whisk until fully melted and creamy.
- 48Add the remaining half of the cheese to the sauce and whisk until fully melted and creamy.
- 49Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
- 50Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
- 51Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
- 52Taste the mac and cheese at this step and adjust seasonings if necessary.
- 53Taste the mac and cheese at this step and adjust seasonings if necessary.
- 54Taste the mac and cheese at this step and adjust seasonings if necessary.
- 55Pour half of the mac and cheese into a baking dish.
- 56Pour half of the mac and cheese into a baking dish.
- 57Pour half of the mac and cheese into a baking dish.
- 58Layer with half of the remaining shredded cheese.
- 59Layer with half of the remaining shredded cheese.
- 60Layer with half of the remaining shredded cheese.
- 61Add the last layer of mac and cheese.
- 62Add the last layer of mac and cheese.
- 63Add the last layer of mac and cheese.
- 64Top with the remaining shredded cheese.
- 65Top with the remaining shredded cheese.
- 66Top with the remaining shredded cheese.
- 67Bake in the oven at 350°F (175°C) for 25-30 minutes.
- 68Bake in the oven at 350°F (175°C) for 25-30 minutes.
- 69Bake in the oven at 350°F (175°C) for 25-30 minutes.
- 70Broil for a few minutes to achieve a nice crust on top.
- 71Broil for a few minutes to achieve a nice crust on top.
- 72Broil for a few minutes to achieve a nice crust on top.
- 73Garnish with green onions.
- 74Garnish with green onions.
- 75Garnish with green onions.
Ingredients
- 1 pound Elbow pasta
- 1 pound Elbow pasta
- 1 pound Elbow pasta
- 1 pound Mozzarella cheese
- 1 pound Mozzarella cheese
- 1 pound Mozzarella cheese
- 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 All-purpose flour
- 3 tablespoons All-purpose flour
- 3 tablespoons All-purpose flour
- 1 can (12 ounces) Evaporated milk
- 1 can (12 ounces) Evaporated milk
- 1 can (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 (for garnish)
- Green onions (for garnish)
- 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.