Mac and Cheese

35 mins
Serves 1
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Directions

  1. 1Bring some water to a boil and salt it until it tastes like the ocean.
  2. 2Bring some water to a boil and salt it until it tastes like the ocean.
  3. 3Bring some water to a boil and salt it until it tastes like the ocean.
  4. 4Add 1 pound of cavatappi pasta to the boiling water.
  5. 5Add 1 pound of cavatappi pasta to the boiling water.
  6. 6Add 1 pound of cavatappi pasta to the boiling water.
  7. 7Boil 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.
  8. 8Boil 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.
  9. 9Boil 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.
  10. 10Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  11. 11Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  12. 12Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  13. 13Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
  14. 14Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
  15. 15Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
  16. 16In a container, combine salt, pepper, garlic powder, and paprika for the seasoning.
  17. 17In a container, combine salt, pepper, garlic powder, and paprika for the seasoning.
  18. 18In a container, combine salt, pepper, garlic powder, and paprika for the seasoning.
  19. 19In a pan on medium heat, melt 3 tablespoons of butter.
  20. 20In a pan on medium heat, melt 3 tablespoons of butter.
  21. 21In a pan on medium heat, melt 3 tablespoons of butter.
  22. 22Add half of the seasoning to the melted butter and cook for about 30 seconds to bloom the seasonings.
  23. 23Add half of the seasoning to the melted butter and cook for about 30 seconds to bloom the seasonings.
  24. 24Add half of the seasoning to the melted butter and cook for about 30 seconds to bloom the seasonings.
  25. 25Add 3 tablespoons of flour to the pan and mix to create a roux, cooking for 2 to 3 minutes.
  26. 26Add 3 tablespoons of flour to the pan and mix to create a roux, cooking for 2 to 3 minutes.
  27. 27Add 3 tablespoons of flour to the pan and mix to create a roux, cooking for 2 to 3 minutes.
  28. 28Switch to a whisk and add about a quarter of a 12-ounce can of evaporated milk, whisking to remove any flour lumps.
  29. 29Switch to a whisk and add about a quarter of a 12-ounce can of evaporated milk, whisking to remove any flour lumps.
  30. 30Switch to a whisk and add about a quarter of a 12-ounce can of evaporated milk, whisking to remove any flour lumps.
  31. 31Continue adding the evaporated milk little by little, whisking constantly until all of it is incorporated.
  32. 32Continue adding the evaporated milk little by little, whisking constantly until all of it is incorporated.
  33. 33Continue adding the evaporated milk little by little, whisking constantly until all of it is incorporated.
  34. 34Mix the béchamel for about a minute.
  35. 35Mix the béchamel for about a minute.
  36. 36Mix the béchamel for about a minute.
  37. 37Add about 1 tablespoon of Dijon mustard to the mixture and mix it in.
  38. 38Add about 1 tablespoon of Dijon mustard to the mixture and mix it in.
  39. 39Add about 1 tablespoon of Dijon mustard to the mixture and mix it in.
  40. 40Slowly add 2 cups of heavy cream, a little at a time, to the sauce on medium heat.
  41. 41Slowly add 2 cups of heavy cream, a little at a time, to the sauce on medium heat.
  42. 42Slowly add 2 cups of heavy cream, a little at a time, to the sauce on medium heat.
  43. 43Cook for about 2 minutes after adding the last bit of heavy cream.
  44. 44Cook for about 2 minutes after adding the last bit of heavy cream.
  45. 45Cook for about 2 minutes after adding the last bit of heavy cream.
  46. 46Lower the heat to low and slowly add half of the shredded cheese, mixing until completely melted before adding more.
  47. 47Lower the heat to low and slowly add half of the shredded cheese, mixing until completely melted before adding more.
  48. 48Lower the heat to low and slowly add half of the shredded cheese, mixing until completely melted before adding more.
  49. 49Add the remaining seasoning to the cheese sauce and mix.
  50. 50Add the remaining seasoning to the cheese sauce and mix.
  51. 51Add the remaining seasoning to the cheese sauce and mix.
  52. 52Add the cooked pasta to the cheese sauce and fold it in until fully coated.
  53. 53Add the cooked pasta to the cheese sauce and fold it in until fully coated.
  54. 54Add the cooked pasta to the cheese sauce and fold it in until fully coated.
  55. 55Taste the mac and cheese and adjust seasonings if desired.
  56. 56Taste the mac and cheese and adjust seasonings if desired.
  57. 57Taste the mac and cheese and adjust seasonings if desired.
  58. 58Take a baking dish and layer half of the mac and cheese at the bottom.
  59. 59Take a baking dish and layer half of the mac and cheese at the bottom.
  60. 60Take a baking dish and layer half of the mac and cheese at the bottom.
  61. 61Layer with a portion of the reserved shredded cheese.
  62. 62Layer with a portion of the reserved shredded cheese.
  63. 63Layer with a portion of the reserved shredded cheese.
  64. 64Add the rest of the mac and cheese to the baking dish.
  65. 65Add the rest of the mac and cheese to the baking dish.
  66. 66Add the rest of the mac and cheese to the baking dish.
  67. 67Top with the remaining shredded cheese.
  68. 68Top with the remaining shredded cheese.
  69. 69Top with the remaining shredded cheese.
  70. 70Bake in the oven at 3500F for 25 to 30 minutes, or until the cheese on top is melted.
  71. 71Bake in the oven at 3500F for 25 to 30 minutes, or until the cheese on top is melted.
  72. 72Bake in the oven at 3500F for 25 to 30 minutes, or until the cheese on top is melted.
  73. 73Broil for about 2 minutes to get a golden-brown top.
  74. 74Broil for about 2 minutes to get a golden-brown top.
  75. 75Broil for about 2 minutes to get a golden-brown top.

Ingredients

  • 1 pound mozzarella cheese
  • 1 pound mozzarella cheese
  • 1 pound mozzarella cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 8 ounces sharp cheddar cheese
  • 8 ounces sharp cheddar cheese
  • 8 ounces sharp cheddar cheese
  • water
  • water
  • water
  • salt
  • salt
  • salt
  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • paprika
  • paprika
  • paprika
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 12 ounces evaporated milk
  • 12 ounces evaporated milk
  • 12 ounces 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

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.