Mac n Cheese
Directions
- 1Boil some water and add salt, as salty as the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before.
- 4Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two bowls; one for the cheese sauce and one for layering the mac and cheese.
- 6Prepare the seasoning mix by adding salt, pepper, garlic powder, and smoked paprika to a bowl.
- 7In a pan on medium heat, melt 3 tablespoons of butter.
- 8Add half of the seasoning mix to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 9Add 3 tablespoons of all-purpose flour to the pan and cook for two to three minutes to make a roux.
- 10Switch to a whisk and slowly add 12 ounces of evaporated milk, a quarter of the can at a time, whisking to remove any flour lumps.
- 11Add 1 tablespoon of Dijon mustard and mix it in.
- 12Slowly add 2 cups of heavy cream, a little at a time, while continuously whisking on medium heat.
- 13Cook for about 2 minutes after adding the last bit of heavy cream.
- 14Reduce the heat to low and add half of the shredded cheese, slowly mixing until fully melted before adding more.
- 15Add the remaining seasoning mix to the cheese sauce.
- 16Once all the cheese is melted, add the cooked pasta to the cheese sauce and fold it in.
- 17Transfer half of the mac and cheese to a baking dish.
- 18Layer with half of the remaining shredded cheese.
- 19Add the rest of the mac and cheese.
- 20Top with the remaining shredded cheese.
- 21Bake in the oven at 350°F for 25 to 30 minutes, then broil for 2 minutes until the cheese is melted and golden.
Ingredients
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Sharp cheddar cheese
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 12 ounces Evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups Heavy cream
- 1 pound Cavatappi pasta
Equipment
PotWooden spoonGraterBowlWhiskPanBaking dishOven mitts
Tips
- Always shred your own cheese to avoid a grainy mac and cheese. Pre-shredded cheese from the store has a film like cornstarch or potato starch that makes it grainy.
- Cook the roux for two to three minutes to avoid a grainy mac and cheese.
- When adding cheese to the sauce, reduce the heat to low and add it slowly while mixing to prevent the cheese from curdling.
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