Mac and Cheese

37 mins
Serves 1
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Directions

  1. 1Start by boiling some water in a pot.
  2. 2Salt the water like the ocean.
  3. 3Add 1 pound of cavatappi pasta to the boiling water.
  4. 4If making mac and cheese right away, boil the pasta for 8 minutes.
  5. 5If making mac and cheese the night before, boil the pasta for 7 minutes.
  6. 6Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  7. 7Divide the shredded cheese into two equal portions, one for the cheese sauce and one for layering.
  8. 8Prepare the seasonings in a container by adding salt, pepper, garlic powder, and paprika.
  9. 9Melt 3 tablespoons of butter in a pan on medium heat.
  10. 10Once the butter is melted, add half of the prepared seasonings to bloom them for 30 seconds.
  11. 11Add 3 tablespoons of flour to the pan to create a roux, mixing it for 2-3 minutes.
  12. 12Switch to a whisk and add a quarter of a 12-ounce can of evaporated milk, whisking to remove any clumps.
  13. 13Continue adding the remaining evaporated milk gradually, mixing well after each addition until smooth.
  14. 14Mix the béchamel sauce for about a minute before adding anything else.
  15. 15Add about 1 tablespoon of Dijon mustard to the sauce and mix it in.
  16. 16Slowly add 2 cups of heavy cream to the sauce, a little at a time, while continuously whisking on medium heat.
  17. 17After adding all the heavy cream, let it cook for about 2 minutes.
  18. 18Reduce the heat to low before adding the cheese to prevent curdling.
  19. 19Add half of the shredded cheese to the sauce slowly while mixing until it's completely melted.
  20. 20Add the remaining half of the seasonings and more cheese, mixing until all the cheese is melted.
  21. 21Add the cooked pasta to the cheese sauce and fold it in until fully coated.
  22. 22Taste the mac and cheese to adjust seasonings if desired.
  23. 23Transfer half of the mac and cheese into a baking dish.
  24. 24Layer with a portion of the reserved shredded cheese.
  25. 25Add the remaining mac and cheese on top.
  26. 26Top with the rest of the shredded cheese.
  27. 27Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes until the cheese on top is melted.
  28. 28Broil for 2 minutes for a golden-brown top.
  29. 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.