Mac and Cheese

25 mins
Serves 1
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Directions

  1. 1Boil water in a pot and add salt.
  2. 2Add one pound of Cavatappi pasta and boil for 8 minutes if making it right away or 7 minutes if making it the day before.
  3. 3Shred one pound of mozzarella, one pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  4. 4Mix seasoning (salt, pepper, garlic powder, and paprika) in a bowl.
  5. 5Melt 3 tablespoons of butter in a pan.
  6. 6Add half of seasoning and cook for 30 seconds. This is called blooming.
  7. 7Add 3 tablespoons of flour and cook for 2-3 minutes. This is called a roux.
  8. 8Add a quarter of a 12 ounces can of evaporated milk, whisking constantly to get rid of flour clumps.
  9. 9Add the rest of the evaporated milk a little at a time. This is called "béchamel".
  10. 10Add one tablespoon of Dijon mustard and mix.
  11. 11Slowly add two cups of heavy cream, and whisk.
  12. 12Add half of the shredded cheese and mix until completely melted.
  13. 13Add the remaining cheese and seasoning, mix well until melted.
  14. 14Add the cooked pasta, and fold into the cheese sauce.
  15. 15Pour half of the mac and cheese into a baking dish, then top with half of the remaining cheese.
  16. 16Repeat layering the mac and cheese and cheese.
  17. 17Bake at 350 for 25-30 minutes, until the cheese is melted. Broil for 2 minutes.

Ingredients

  • 1 water
  • 1 salt
  • 1 pound Cavatappi pasta
  • 1 pound mozzarella cheese
  • 1 pound Colby Jack cheese
  • 8 ounces sharp cheddar cheese
  • 1 seasoning
  • 3 tablespoons butter
  • 12 ounces evaporated milk
  • 3 tablespoons flour
  • 1 tablespoon Dijon mustard
  • 2 cups heavy cream

Equipment

potwooden spooncheese gratertwo bowlsplastic containerpanwhiskspatulabaking dishoven