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