1Start by boiling some water and salting it generously.
2Start by boiling some water and salting it generously.
3Start by boiling some water and salting it generously.
4Add 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.
5Add 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.
6Add 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.
7Shred 1 lb of mozzarella, 1 lb of Colby Jack, and 8 oz of sharp cheddar cheese. Divide the shredded cheese into two portions.
8Shred 1 lb of mozzarella, 1 lb of Colby Jack, and 8 oz of sharp cheddar cheese. Divide the shredded cheese into two portions.
9Shred 1 lb of mozzarella, 1 lb of Colby Jack, and 8 oz of sharp cheddar cheese. Divide the shredded cheese into two portions.
10In a pan on medium heat, melt 3 tablespoons of butter.
11In a pan on medium heat, melt 3 tablespoons of butter.
12In a pan on medium heat, melt 3 tablespoons of butter.
13Add half of the seasonings (salt, pepper, garlic powder, paprika) to the melted butter and cook for about 30 seconds to bloom them.
14Add half of the seasonings (salt, pepper, garlic powder, paprika) to the melted butter and cook for about 30 seconds to bloom them.
15Add half of the seasonings (salt, pepper, garlic powder, paprika) to the melted butter and cook for about 30 seconds to bloom them.
16Add 3 tablespoons of flour to the pan to create a roux and cook for 2 to 3 minutes, stirring constantly.
17Add 3 tablespoons of flour to the pan to create a roux and cook for 2 to 3 minutes, stirring constantly.
18Add 3 tablespoons of flour to the pan to create a roux and cook for 2 to 3 minutes, stirring constantly.
19Switch 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.
20Switch 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.
21Switch 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.
22Mix for about a minute after adding the last bit of evaporated milk.
23Mix for about a minute after adding the last bit of evaporated milk.
24Mix for about a minute after adding the last bit of evaporated milk.
25Add about 1 tablespoon of Dijon mustard and mix it in.
26Add about 1 tablespoon of Dijon mustard and mix it in.
27Add about 1 tablespoon of Dijon mustard and mix it in.
28Slowly add 2 cups of heavy cream, a little at a time, and let it cook for about 2 minutes.
29Slowly add 2 cups of heavy cream, a little at a time, and let it cook for about 2 minutes.
30Slowly add 2 cups of heavy cream, a little at a time, and let it cook for about 2 minutes.
31Reduce the heat to low before adding the cheese to prevent it from curdling.
32Reduce the heat to low before adding the cheese to prevent it from curdling.
33Reduce the heat to low before adding the cheese to prevent it from curdling.
34Slowly add half of the shredded cheese, mixing continuously until it's completely melted before adding more.
35Slowly add half of the shredded cheese, mixing continuously until it's completely melted before adding more.
36Slowly add half of the shredded cheese, mixing continuously until it's completely melted before adding more.
37Add the remaining half of the seasonings and the rest of the cheese, mixing until all the cheese is melted and incorporated.
38Add the remaining half of the seasonings and the rest of the cheese, mixing until all the cheese is melted and incorporated.
39Add the remaining half of the seasonings and the rest of the cheese, mixing until all the cheese is melted and incorporated.
40Add the cooked pasta to the cheese sauce and fold it in.
41Add the cooked pasta to the cheese sauce and fold it in.
42Add the cooked pasta to the cheese sauce and fold it in.
43Taste the mac and cheese and adjust seasonings as needed.
44Taste the mac and cheese and adjust seasonings as needed.
45Taste the mac and cheese and adjust seasonings as needed.
46Transfer half of the mac and cheese to a baking dish.
47Transfer half of the mac and cheese to a baking dish.
48Transfer half of the mac and cheese to a baking dish.
49Layer with some of the remaining shredded cheese.
50Layer with some of the remaining shredded cheese.
51Layer with some of the remaining shredded cheese.
52Add the rest of the mac and cheese to the baking dish.
53Add the rest of the mac and cheese to the baking dish.
54Add the rest of the mac and cheese to the baking dish.
55Top with the remaining shredded cheese.
56Top with the remaining shredded cheese.
57Top with the remaining shredded cheese.
58Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
59Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
60Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
61Broil for about 2 minutes to get a golden-brown top.
62Broil for about 2 minutes to get a golden-brown top.
63Broil for about 2 minutes to get a golden-brown top.
Ingredients
1 lb Cavatappi pasta
1 lb Cavatappi pasta
1 lb Cavatappi pasta
1 lb Mozzarella cheese, shredded
1 lb Mozzarella cheese, shredded
1 lb Mozzarella cheese, shredded
1 lb Colby Jack cheese, shredded
1 lb Colby Jack cheese, shredded
1 lb Colby Jack cheese, shredded
8 oz Sharp cheddar cheese, shredded
8 oz Sharp cheddar cheese, shredded
8 oz Sharp cheddar cheese, shredded
1 teaspoon Salt
1 teaspoon Salt
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Black pepper
1 teaspoon Black pepper
1 tablespoon Garlic powder
1 tablespoon Garlic powder
1 tablespoon Garlic powder
Paprika
Paprika
Paprika
3 tablespoons Butter
3 tablespoons Butter
3 tablespoons Butter
3 tablespoons All-purpose flour
3 tablespoons All-purpose flour
3 tablespoons All-purpose flour
1 can Evaporated milk
1 can Evaporated milk
1 can Evaporated milk
1 tablespoon Dijon mustard
1 tablespoon Dijon mustard
1 tablespoon Dijon mustard
2 cups Heavy cream
2 cups Heavy cream
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.