Directions
- 1Start by boiling some water and salting it generously.
- 2Add 1 lb of cavatappi pasta to the boiling water and cook for 8 minutes if serving immediately, or 7 minutes if preparing the night before.
- 3Shred 1 lb of mozzarella, 1 lb of Colby Jack, and 8 oz of sharp cheddar cheese. Divide the shredded cheese into two portions.
- 4In a pan on medium heat, melt 3 tablespoons of butter.
- 5Add half of the seasonings (salt, pepper, garlic powder, paprika) to the melted butter and cook for about 30 seconds to bloom them.
- 6Add 3 tablespoons of flour to the pan to create a roux and cook for 2 to 3 minutes, stirring constantly.
- 7Switch to a whisk and gradually add 1 can (12 oz) of evaporated milk, about a quarter of the can at a time, whisking to remove flour clumps until smooth.
- 8Mix for about a minute after adding the last bit of evaporated milk.
- 9Add about 1 tablespoon of Dijon mustard and mix it in.
- 10Slowly add 2 cups of heavy cream, a little at a time, and let it cook for about 2 minutes.
- 11Reduce the heat to low before adding the cheese to prevent it from curdling.
- 12Slowly add half of the shredded cheese, mixing continuously until it's completely melted before adding more.
- 13Add the remaining half of the seasonings and the rest of the cheese, mixing until all the cheese is melted and incorporated.
- 14Add the cooked pasta to the cheese sauce and fold it in.
- 15Taste the mac and cheese and adjust seasonings as needed.
- 16Transfer half of the mac and cheese to a baking dish.
- 17Layer with some of the remaining shredded cheese.
- 18Add the rest of the mac and cheese to the baking dish.
- 19Top with the remaining shredded cheese.
- 20Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
- 21Broil for about 2 minutes to get a golden-brown top.
Ingredients
- 1 lb Cavatappi pasta
- 1 lb Mozzarella cheese, shredded
- 1 lb Colby Jack cheese, shredded
- 8 oz Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Garlic powder
- Paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 can Evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups Heavy cream
Equipment
WhiskBaking dishPan
Tips
- Shred your own cheese to avoid a grainy mac and cheese.
- Bloom seasonings in melted butter for enhanced flavor.
- Cook the roux for 2-3 minutes to prevent a grainy texture.
- Add evaporated milk gradually to the roux to avoid flour clumps.
- Add cheese to the sauce on low heat to prevent curdling.
- Taste the mac and cheese before baking to adjust seasonings.
- Broil at the end for 2 minutes to get a nice melted cheese top.
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