Directions
- 1Bring some water to a boil and salt it until it tastes like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before to prevent overcooking as it will absorb the cheese sauce.
- 4Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
- 6In a container, combine salt, pepper, garlic powder, and paprika for the seasoning.
- 7In a pan on medium heat, melt 3 tablespoons of butter.
- 8Add half of the seasoning to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 9Add 3 tablespoons of flour to the pan and mix to create a roux, cooking for 2 to 3 minutes.
- 10Switch to a whisk and add about a quarter of a 12-ounce can of evaporated milk, whisking to remove any flour lumps.
- 11Continue adding the evaporated milk little by little, whisking constantly until all of it is incorporated.
- 12Mix the béchamel for about a minute.
- 13Add about 1 tablespoon of Dijon mustard to the mixture and mix it in.
- 14Slowly add 2 cups of heavy cream, a little at a time, to the sauce on medium heat.
- 15Cook for about 2 minutes after adding the last bit of heavy cream.
- 16Lower the heat to low and slowly add half of the shredded cheese, mixing until completely melted before adding more.
- 17Add the remaining seasoning to the cheese sauce and mix.
- 18Add the cooked pasta to the cheese sauce and fold it in until fully coated.
- 19Taste the mac and cheese and adjust seasonings if desired.
- 20Take a baking dish and layer half of the mac and cheese at the bottom.
- 21Layer with a portion of the reserved shredded cheese.
- 22Add the rest of the mac and cheese to the baking dish.
- 23Top with the remaining shredded cheese.
- 24Bake in the oven at 3500F for 25 to 30 minutes, or until the cheese on top is melted.
- 25Broil for about 2 minutes to get a golden-brown top.
Ingredients
- 1 pound mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar cheese
- water
- salt
- 1 pound cavatappi pasta
- pepper
- garlic powder
- paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 12 ounces evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups heavy cream
Equipment
potgraterbowlswhiskpanspatulabaking dishoven mitts
Tips
- Always shred your own cheese as pre-shredded cheese contains a film that can make your mac and cheese grainy.
- To avoid grainy mac and cheese, ensure you cook the roux for 2-3 minutes.
- Add the cheese slowly to the sauce on low heat to prevent it from curdling.
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