Directions
- 1Boil some water and salt it heavily.
- 2Add 1 pound of Cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before.
- 4Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two equal portions; one for the sauce and one for layering.
- 6Prepare the seasonings by mixing salt, pepper, garlic powder, and paprika in a small bowl.
- 7In a pan on medium heat, melt 3 tablespoons of butter.
- 8Add half of the seasoning mix to the melted butter and bloom it for about 30 seconds.
- 9Add 3 tablespoons of flour to the pan to create a roux, and cook for 2-3 minutes.
- 10Switch to a whisk and add a quarter of the 12-ounce can of evaporated milk to the roux, whisking constantly to remove flour lumps.
- 11Slowly add the remaining evaporated milk while whisking.
- 12Mix for about a minute, then add 1 tablespoon of Dijon mustard if desired, and mix it in.
- 13Slowly add 2 cups of heavy cream to the sauce, a little at a time, while whisking on medium heat.
- 14Continue cooking for about 2 minutes after adding the last of the heavy cream.
- 15Lower the heat to low and slowly add half of the shredded cheese, mixing until fully melted before adding more.
- 16Add the remaining seasoning and mix until all the cheese is melted.
- 17Add the cooked pasta to the cheese sauce and fold it in until thoroughly combined.
- 18Taste the mac and cheese and adjust seasonings if needed.
- 19Transfer half of the mac and cheese into a baking dish.
- 20Layer with half of the remaining shredded cheese.
- 21Add the rest of the mac and cheese to the baking dish.
- 22Top with the remaining shredded cheese.
- 23Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted and bubbly.
- 24Broil for 2 minutes at the end for a golden-brown top.
Ingredients
- 1 pound Cow Tappy Pasta
- 1 pound Mozzarella Cheese
- 1 pound Colby Jack Cheese
- 8 ounces Sharp Cheddar Cheese
- Salt
- Pepper
- Garlic Powder
- Paprika
- 3 tablespoons Butter
- 12 ounces Evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups Heavy cream
Equipment
PotCheese graterBowlsWhiskPanSpatulaBaking dish
Tips
- Always shred your own cheese; pre-shredded cheese contains starches that can make your mac and cheese grainy.
- When making mac and cheese the night before, boil the pasta for 7 minutes to prevent overcooking as it absorbs the cheese sauce.
- Bloom the seasonings in melted butter for about 30 seconds to enhance flavor.
- When making the roux, cook the flour for 2-3 minutes to avoid a grainy mac and cheese.
- Slowly add the evaporated milk and heavy cream to the roux, whisking continuously to prevent lumps.
- Add cheese to the sauce over low heat to prevent curdling.
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