Directions
- 1Boil salted water.
- 2Add 1 pound of cavatappi pasta and boil for 8 minutes if using right away, or 7 minutes if making ahead.
- 3Shred 1 pound mozzarella, 1 pound Colby Jack, and 8 ounces of sharp cheddar cheese.
- 4In a small bowl, mix together salt, pepper, garlic powder, and paprika.
- 5In a pan over medium heat, melt 3 tablespoons of butter and add half the seasoning mixture.
- 6Cook for 30 seconds. Then, add 3 tablespoons of flour and cook for 2 to 3 minutes.
- 7Slowly whisk in 1/4 of the 12 ounces evaporated milk and continue whisking until smooth. Add remaining milk gradually.
- 8Add 1 tablespoon of Dijon mustard (optional) and mix in.
- 9Slowly add 2 cups of heavy cream, a little at a time, while whisking continuously. Cook for about 2 minutes.
- 10Reduce heat to low and add half of the shredded cheese, mixing until melted.
- 11Add the remaining shredded cheese and the rest of the seasoning, and mix until the cheese is melted.
- 12Add cooked pasta to the cheese sauce and gently fold to combine.
- 13Pour half of the mac and cheese into a baking dish. Top with half of the remaining cheese, then the remaining mac and cheese, and top with the remaining cheese.
- 14Bake at 350°F for 25-30 minutes, until the cheese on top is melted and bubbly.
Ingredients
- 1 water
- 1 salt
- 1 pound 1 pound cavatappi pasta
- 1 pound 1 pound mozzarella cheese
- 1 pound 1 pound Colby Jack cheese
- 8 ounces 8 ounces sharp cheddar cheese
- 2 tablespoons seasoning
- 3 tablespoons butter
- 3 tablespoons flour
- 12 ounces evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups heavy cream
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
Equipment
potwooden spooncheese gratermixing bowlsplastic containerwhisklarge panspatulabaking dishoven
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