Holiday Mac and Cheese

35 mins
Serves 1
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Directions

  1. 1Boil water and salt it generously.
  2. 2Boil water and salt it generously.
  3. 3Boil water and salt it generously.
  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 immediately, or 7 minutes if making the night before.
  8. 8Boil the pasta for 8 minutes if making immediately, or 7 minutes if making the night before.
  9. 9Boil the pasta for 8 minutes if making immediately, or 7 minutes if making the night before.
  10. 10Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  11. 11Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  12. 12Shred 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.
  14. 14Divide the shredded cheese into two equal portions.
  15. 15Divide the shredded cheese into two equal portions.
  16. 16Prepare seasonings: salt, pepper, garlic powder (about 1 tablespoon), and paprika for smoky flavor. Adjust to taste.
  17. 17Prepare seasonings: salt, pepper, garlic powder (about 1 tablespoon), and paprika for smoky flavor. Adjust to taste.
  18. 18Prepare seasonings: salt, pepper, garlic powder (about 1 tablespoon), and paprika for smoky flavor. Adjust to taste.
  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 prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  23. 23Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  24. 24Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  25. 25Add 3 tablespoons of flour to the pan and cook for 2 to 3 minutes to create a roux, stirring constantly.
  26. 26Add 3 tablespoons of flour to the pan and cook for 2 to 3 minutes to create a roux, stirring constantly.
  27. 27Add 3 tablespoons of flour to the pan and cook for 2 to 3 minutes to create a roux, stirring constantly.
  28. 28Switch to a whisk and slowly add about a quarter of a 12-ounce can of evaporated milk, whisking to remove flour clumps.
  29. 29Switch to a whisk and slowly add about a quarter of a 12-ounce can of evaporated milk, whisking to remove flour clumps.
  30. 30Switch to a whisk and slowly add about a quarter of a 12-ounce can of evaporated milk, whisking to remove flour clumps.
  31. 31Continue adding the remaining evaporated milk gradually, mixing for about a minute.
  32. 32Continue adding the remaining evaporated milk gradually, mixing for about a minute.
  33. 33Continue adding the remaining evaporated milk gradually, mixing for about a minute.
  34. 34Add about 1 tablespoon of Dijon mustard, if desired, and mix it in.
  35. 35Add about 1 tablespoon of Dijon mustard, if desired, and mix it in.
  36. 36Add about 1 tablespoon of Dijon mustard, if desired, and mix it in.
  37. 37Slowly add 2 cups of heavy cream, a little at a time, while stirring on medium heat.
  38. 38Slowly add 2 cups of heavy cream, a little at a time, while stirring on medium heat.
  39. 39Slowly add 2 cups of heavy cream, a little at a time, while stirring on medium heat.
  40. 40Cook the sauce for about 2 minutes after adding the last bit of heavy cream.
  41. 41Cook the sauce for about 2 minutes after adding the last bit of heavy cream.
  42. 42Cook the sauce for about 2 minutes after adding the last bit of heavy cream.
  43. 43Reduce the heat to low.
  44. 44Reduce the heat to low.
  45. 45Reduce the heat to low.
  46. 46Slowly add half of the shredded cheese to the sauce, mixing until fully melted before adding more.
  47. 47Slowly add half of the shredded cheese to the sauce, mixing until fully melted before adding more.
  48. 48Slowly add half of the shredded cheese to the sauce, mixing until fully melted before adding more.
  49. 49Add the rest of the prepared seasonings to the cheese sauce.
  50. 50Add the rest of the prepared seasonings to the cheese sauce.
  51. 51Add the rest of the prepared seasonings to the cheese sauce.
  52. 52Once all the cheese is melted, add the cooked pasta to the sauce and fold it in.
  53. 53Once all the cheese is melted, add the cooked pasta to the sauce and fold it in.
  54. 54Once all the cheese is melted, add the cooked pasta to the sauce and fold it in.
  55. 55Taste a noodle and adjust seasonings if necessary.
  56. 56Taste a noodle and adjust seasonings if necessary.
  57. 57Taste a noodle and adjust seasonings if necessary.
  58. 58Pour half of the mac and cheese into a baking dish.
  59. 59Pour half of the mac and cheese into a baking dish.
  60. 60Pour half of the mac and cheese into a baking dish.
  61. 61Layer with the remaining half of the shredded cheese.
  62. 62Layer with the remaining half of the shredded cheese.
  63. 63Layer with the remaining half of the shredded cheese.
  64. 64Pour the rest of the mac and cheese on top of the cheese layer.
  65. 65Pour the rest of the mac and cheese on top of the cheese layer.
  66. 66Pour the rest of the mac and cheese on top of the cheese layer.
  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 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
  71. 71Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
  72. 72Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
  73. 73Broil for about 2 minutes to achieve a golden-brown top.
  74. 74Broil for about 2 minutes to achieve a golden-brown top.
  75. 75Broil for about 2 minutes to achieve a golden-brown top.

Ingredients

  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • salt
  • salt
  • salt
  • 1 pound mozzarella
  • 1 pound mozzarella
  • 1 pound mozzarella
  • 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
  • pepper
  • pepper
  • 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 flour
  • 3 tablespoons flour
  • 3 tablespoons 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

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.