Directions
- 1Boil water and salt it generously.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes if making immediately, or 7 minutes if making the night before.
- 4Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two equal portions.
- 6Prepare seasonings: salt, pepper, garlic powder (about 1 tablespoon), and paprika for smoky flavor. Adjust to taste.
- 7In a pan on medium heat, melt 3 tablespoons of butter.
- 8Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 9Add 3 tablespoons of flour to the pan and cook for 2 to 3 minutes to create a roux, stirring constantly.
- 10Switch to a whisk and slowly add about a quarter of a 12-ounce can of evaporated milk, whisking to remove flour clumps.
- 11Continue adding the remaining evaporated milk gradually, mixing for about a minute.
- 12Add about 1 tablespoon of Dijon mustard, if desired, and mix it in.
- 13Slowly add 2 cups of heavy cream, a little at a time, while stirring on medium heat.
- 14Cook the sauce for about 2 minutes after adding the last bit of heavy cream.
- 15Reduce the heat to low.
- 16Slowly add half of the shredded cheese to the sauce, mixing until fully melted before adding more.
- 17Add the rest of the prepared seasonings to the cheese sauce.
- 18Once all the cheese is melted, add the cooked pasta to the sauce and fold it in.
- 19Taste a noodle and adjust seasonings if necessary.
- 20Pour half of the mac and cheese into a baking dish.
- 21Layer with the remaining half of the shredded cheese.
- 22Pour the rest of the mac and cheese on top of the cheese layer.
- 23Top with the remaining shredded cheese.
- 24Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
- 25Broil for about 2 minutes to achieve a golden-brown top.
Ingredients
- 1 pound cavatappi pasta
- salt
- 1 pound mozzarella
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar cheese
- pepper
- 1 tablespoon garlic powder
- paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups heavy cream
Equipment
potshredderpanwhiskbaking dishoven
Tips
- Salt the boiling water generously like the ocean.
- Boil cavatappi pasta for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before to prevent overcooking.
- Shred your own cheese as pre-shredded cheese contains starches that can make the mac and cheese grainy.
- Divide shredded cheese in half: one half for the sauce and one half for layering.
- Start with a teaspoon of seasonings and taste as you go to adjust.
- Bloom seasonings in melted butter for 30 seconds to enhance flavor.
- Cook the roux (butter and flour mixture) for 2 to 3 minutes to prevent graininess.
- Slowly add evaporated milk to the roux while whisking to avoid flour clumps.
- Add heavy cream slowly to the sauce.
- Lower the heat to low before adding cheese to prevent curdling.
- Add cheese slowly, mixing constantly, to ensure it melts smoothly.
- Broil the mac and cheese for about 2 minutes at the end for a golden top.
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