# Mac and Cheese

This is a delicious mac and cheese recipe perfect for the holiday season, featuring a rich cheese sauce and perfectly cooked pasta.

- Total time: 35 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- grater
- bowls
- whisk
- pan
- spatula
- baking dish
- oven 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.

## Source

- Original video: https://www.tiktok.com/t/ZTr6PW8vg/
- Recipe page: https://www.cliprecipe.com/recipe/43e21bb2-98ae-43f6-a8e0-769c3bbd6252
- Extracted: 2025-11-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt