Holiday Mac and Cheese

15 mins
Serves 1
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Directions

  1. 1Start by gathering various cheeses: extra sharp cheddar, smoked gouda, three pepper Colby Jack, and fresh mozzarella.
  2. 2Start by gathering various cheeses: extra sharp cheddar, smoked gouda, three pepper Colby Jack, and fresh mozzarella.
  3. 3Start by gathering various cheeses: extra sharp cheddar, smoked gouda, three pepper Colby Jack, and fresh mozzarella.
  4. 4Keep the cheese cold to make it easier to grind.
  5. 5Keep the cheese cold to make it easier to grind.
  6. 6Keep the cheese cold to make it easier to grind.
  7. 7Grind all the cheeses.
  8. 8Grind all the cheeses.
  9. 9Grind all the cheeses.
  10. 10Split the shredded cheese into two halves: one for the sauce and one for layering.
  11. 11Split the shredded cheese into two halves: one for the sauce and one for layering.
  12. 12Split the shredded cheese into two halves: one for the sauce and one for layering.
  13. 13Add a heap of bouillon to boiling water.
  14. 14Add a heap of bouillon to boiling water.
  15. 15Add a heap of bouillon to boiling water.
  16. 16Add the cavatappi pasta to the boiling water.
  17. 17Add the cavatappi pasta to the boiling water.
  18. 18Add the cavatappi pasta to the boiling water.
  19. 19Cook the pasta fully, even past al dente.
  20. 20Cook the pasta fully, even past al dente.
  21. 21Cook the pasta fully, even past al dente.
  22. 22Butter down a hot pan with olive oil.
  23. 23Butter down a hot pan with olive oil.
  24. 24Butter down a hot pan with olive oil.
  25. 25Once the butter melts, add spices and toast them down.
  26. 26Once the butter melts, add spices and toast them down.
  27. 27Once the butter melts, add spices and toast them down.
  28. 28When the mixture becomes foamy, trickle in heavy cream.
  29. 29When the mixture becomes foamy, trickle in heavy cream.
  30. 30When the mixture becomes foamy, trickle in heavy cream.
  31. 31Bring the cream mixture to a slight bubble.
  32. 32Bring the cream mixture to a slight bubble.
  33. 33Bring the cream mixture to a slight bubble.
  34. 34Lower the heat completely and start trickling in the half of the shredded cheese saved for the sauce.
  35. 35Lower the heat completely and start trickling in the half of the shredded cheese saved for the sauce.
  36. 36Lower the heat completely and start trickling in the half of the shredded cheese saved for the sauce.
  37. 37Once the cheese sauce is ready, add the cooked pasta to it.
  38. 38Once the cheese sauce is ready, add the cooked pasta to it.
  39. 39Once the cheese sauce is ready, add the cooked pasta to it.
  40. 40Pour the first layer of mac and cheese into a baking dish.
  41. 41Pour the first layer of mac and cheese into a baking dish.
  42. 42Pour the first layer of mac and cheese into a baking dish.
  43. 43Add a layer of the remaining shredded cheese.
  44. 44Add a layer of the remaining shredded cheese.
  45. 45Add a layer of the remaining shredded cheese.
  46. 46Add the last layer of mac and cheese.
  47. 47Add the last layer of mac and cheese.
  48. 48Add the last layer of mac and cheese.
  49. 49Finally, add one last layer of cheese on top.
  50. 50Finally, add one last layer of cheese on top.
  51. 51Finally, add one last layer of cheese on top.
  52. 52Bake in the oven for 15 minutes at 350 degrees Fahrenheit.
  53. 53Bake in the oven for 15 minutes at 350 degrees Fahrenheit.
  54. 54Bake in the oven for 15 minutes at 350 degrees Fahrenheit.
  55. 55Garnish with parsley flakes after baking.
  56. 56Garnish with parsley flakes after baking.
  57. 57Garnish with parsley flakes after baking.

Ingredients

  • extra sharp cheddar
  • extra sharp cheddar
  • extra sharp cheddar
  • smoked gouda
  • smoked gouda
  • smoked gouda
  • three pepper Colby Jack
  • three pepper Colby Jack
  • three pepper Colby Jack
  • fresh mozzarella
  • fresh mozzarella
  • fresh mozzarella
  • bouillon
  • bouillon
  • bouillon
  • cavatappi pasta
  • cavatappi pasta
  • cavatappi pasta
  • butter
  • butter
  • butter
  • spices
  • spices
  • spices
  • heavy cream
  • heavy cream
  • heavy cream
  • parsley flakes
  • parsley flakes
  • parsley flakes

Equipment

cheese grinderpotpanbaking dish

Tips

  • Keep your cheese cold for easier grinding.
  • Do not use pre-shredded cheese as it will ruin the consistency.
  • Fully cook the pasta, even past al dente.
  • No need to make a roux for the cheese sauce.