# Holiday Mac and Cheese

A creamy and cheesy mac and cheese recipe perfect for the holiday season, featuring cavatappi pasta and a blend of cheeses.

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

## 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

## Instructions

1. Boil water and salt it generously.
2. Add 1 pound of cavatappi pasta to the boiling water.
3. Boil the pasta for 8 minutes if making immediately, or 7 minutes if making the night before.
4. Shred 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.
6. Prepare seasonings: salt, pepper, garlic powder (about 1 tablespoon), and paprika for smoky flavor. Adjust to taste.
7. In a pan on medium heat, melt 3 tablespoons of butter.
8. Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
9. Add 3 tablespoons of flour to the pan and cook for 2 to 3 minutes to create a roux, stirring constantly.
10. Switch to a whisk and slowly add about a quarter of a 12-ounce can of evaporated milk, whisking to remove flour clumps.
11. Continue adding the remaining evaporated milk gradually, mixing for about a minute.
12. Add about 1 tablespoon of Dijon mustard, if desired, and mix it in.
13. Slowly add 2 cups of heavy cream, a little at a time, while stirring on medium heat.
14. Cook the sauce for about 2 minutes after adding the last bit of heavy cream.
15. Reduce the heat to low.
16. Slowly add half of the shredded cheese to the sauce, mixing until fully melted before adding more.
17. Add the rest of the prepared seasonings to the cheese sauce.
18. Once all the cheese is melted, add the cooked pasta to the sauce and fold it in.
19. Taste a noodle and adjust seasonings if necessary.
20. Pour half of the mac and cheese into a baking dish.
21. Layer with the remaining half of the shredded cheese.
22. Pour the rest of the mac and cheese on top of the cheese layer.
23. Top with the remaining shredded cheese.
24. Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
25. Broil for about 2 minutes to achieve a golden-brown top.

## Equipment

- pot
- shredder
- pan
- whisk
- baking dish
- oven

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8xM9yLo/
- Recipe page: https://www.cliprecipe.com/recipe/45e5eeb1-3f14-4c9e-9e85-792e86b1592c
- Extracted: 2026-02-24

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