Holiday Mac and Cheese

15m
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. 2Keep the cheese cold to make it easier to grind.
  3. 3Grind all the cheeses.
  4. 4Split the shredded cheese into two halves: one for the sauce and one for layering.
  5. 5Add a heap of bouillon to boiling water.
  6. 6Add the cavatappi pasta to the boiling water.
  7. 7Cook the pasta fully, even past al dente.
  8. 8Butter down a hot pan with olive oil.
  9. 9Once the butter melts, add spices and toast them down.
  10. 10When the mixture becomes foamy, trickle in heavy cream.
  11. 11Bring the cream mixture to a slight bubble.
  12. 12Lower the heat completely and start trickling in the half of the shredded cheese saved for the sauce.
  13. 13Once the cheese sauce is ready, add the cooked pasta to it.
  14. 14Pour the first layer of mac and cheese into a baking dish.
  15. 15Add a layer of the remaining shredded cheese.
  16. 16Add the last layer of mac and cheese.
  17. 17Finally, add one last layer of cheese on top.
  18. 18Bake in the oven for 15 minutes at 350 degrees Fahrenheit.
  19. 19Garnish with parsley flakes after baking.

Ingredients

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

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