Directions
- 1Salt your water.
- 2Use the cavatappi.
- 3Cook it for about seven minutes until super al dente.
- 4Drain your pasta.
- 5Return it to the stove, and melt three tablespoons of butter.
- 6Add half of spice mixture to the butter before you add the flour.
- 7Add in, three tablespoons of flour.
- 8Cook that flour down and then in goes one can of evaporated milk.
- 9Once your evaporated milk is incorporated, then in goes two cups of heavy cream.
- 10That'll start to come to a simmer. Go in with some Dijon mustard and the rest your seasoning mix.
- 11Go in with half your cheese at this point. It's mozzarella, Colby Jack, and sharp cheddar.
- 12In goes the pasta.
- 13At this point, turn off the heat.
- 14Put half the pasta, half the cheese, the rest of pasta, rest of cheese into the backing dish in layers.
- 15Into the oven, 350 degrees for about 25 minutes.
Ingredients
- 16 ounces mozzarella cheese, grated
- 16 ounces Colby Jack cheese, grated
- 8 ounces Cheddar cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 12 ounce evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1 pound cavatappi, cooked
Equipment
graterpotcolanderskilletwhisk9x13-inch baking dishoven
Tips
- Two secrets of this mac and cheese are the spice blend and putting the cheese in layers.
- The spice blend is a mixture of garlic powder, smoked paprika, salt, and pepper.
- Putting the cheese in layers.
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