Mac and Cheese
Directions
- 1Start by boiling some water in a pot.
- 2Salt the water like the ocean.
- 3Add 1 pound of cavatappi pasta to the boiling water.
- 4If making mac and cheese right away, boil the pasta for 8 minutes.
- 5If making mac and cheese the night before, boil the pasta for 7 minutes.
- 6Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 7Divide the shredded cheese into two equal portions, one for the cheese sauce and one for layering.
- 8Prepare the seasonings in a container by adding salt, pepper, garlic powder, and paprika.
- 9Melt 3 tablespoons of butter in a pan on medium heat.
- 10Once the butter is melted, add half of the prepared seasonings to bloom them for 30 seconds.
- 11Add 3 tablespoons of flour to the pan to create a roux, mixing it for 2-3 minutes.
- 12Switch to a whisk and add a quarter of a 12-ounce can of evaporated milk, whisking to remove any clumps.
- 13Continue adding the remaining evaporated milk gradually, mixing well after each addition until smooth.
- 14Mix the béchamel sauce for about a minute before adding anything else.
- 15Add about 1 tablespoon of Dijon mustard to the sauce and mix it in.
- 16Slowly add 2 cups of heavy cream to the sauce, a little at a time, while continuously whisking on medium heat.
- 17After adding all the heavy cream, let it cook for about 2 minutes.
- 18Reduce the heat to low before adding the cheese to prevent curdling.
- 19Add half of the shredded cheese to the sauce slowly while mixing until it's completely melted.
- 20Add the remaining half of the seasonings and more cheese, mixing until all the cheese is melted.
- 21Add the cooked pasta to the cheese sauce and fold it in until fully coated.
- 22Taste the mac and cheese to adjust seasonings if desired.
- 23Transfer half of the mac and cheese into a baking dish.
- 24Layer with a portion of the reserved shredded cheese.
- 25Add the remaining mac and cheese on top.
- 26Top with the rest of the shredded cheese.
- 27Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes until the cheese on top is melted.
- 28Broil for 2 minutes for a golden-brown top.
- 29Serve and enjoy!
Ingredients
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Sharp cheddar cheese
- Salt
- Pepper
- Garlic powder
- Paprika
- 3 tablespoons Butter
- 3 tablespoons Flour
- 12 ounces Evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups Heavy cream
- 1 pound Cavatappi pasta
Equipment
PotWooden spoonGraterWhiskBaking dish
Tips
- Always shred your own cheese; pre-shredded cheese contains a film that can make mac and cheese grainy.
- Cook the roux for 2-3 minutes to prevent grainy mac and cheese.
- Add cheese to the sauce on low heat to prevent curdling.
Related recipes
One-pot creamy Cajun salmon pasta
American · Dinner30m
Stick of Butter Chicken and Rice
American · Dinner1h 5m
Slow Cooker Tax Day Ribs
American · Dinner
Slow Cooker Baby Back Ribs
American · Dinner
Creamy Chicken & Wild Rice Soup
American · Dinner
Copycat Cracker Barrel Chicken Tenders
American · Dinner
Marinated Steak
American · Dinner
One-pan creamy four-cheese chicken and rice
American · Dinner40m
Stick of Butter Chicken & Rice
American · Dinner1h
Chuck Roast Sandwiches
American · Dinner
One Pan Cheesy Beef and Broccoli Ditalini
American · Dinner
Baked Chicken
American · Dinner