Directions
- 1Boil water in a pot.
- 2Salt the boiling water generously, like the ocean.
- 3Add 1 pound of Cavatappi pasta to the boiling water.
- 4Boil the pasta for 8 minutes, stirring every 2 minutes.
- 5Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 6Divide the shredded cheese in half into two bowls.
- 7Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
- 8Melt 3 tablespoons of butter in a pan over medium heat.
- 9Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the flavors.
- 10Add 3 tablespoons of flour to the pan and mix well with the seasoned butter until combined; cook for about 2 minutes.
- 11Slowly add one 12-ounce can of evaporated milk to the roux, whisking continuously to avoid lumps.
- 12Slowly add 2 cups of heavy cream to the mixture in increments, whisking constantly until smooth.
- 13Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
- 14Turn off or lower the heat to low before adding the cheese.
- 15Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
- 16Add the remaining half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
- 17Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
- 18Taste the mac and cheese and adjust seasonings if necessary.
- 19Layer half of the mac and cheese into a baking dish.
- 20Spread half of the remaining shredded cheese over the first layer of pasta.
- 21Add the remaining mac and cheese as the top layer.
- 22Cover with the remaining shredded cheese.
- 23Bake in the oven at 350°F for 25-30 minutes.
- 24Broil for a few minutes to create a nice crust on top.
- 25Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons Flour
- 1 can (12 ounces) Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- 1 pound Cavatappi pasta
- Green onions
Equipment
PotCutting boardKnifeCheese graterWhiskSpatulaBaking dishOven mitts
Tips
- Always shred your own cheese; pre-shredded cheese has a film that makes it grainy and prevents it from melting smoothly.
- Bloom your seasonings in butter for about 30 seconds to enhance their flavor.
- When making the roux, ensure the flour is cooked out to avoid a grainy mac and cheese.
- Add evaporated milk and heavy cream in increments, whisking constantly to prevent lumpiness and a soupy consistency.
- Turn off or lower the heat to low before adding cheese to prevent curdling, which can make the sauce grainy or separated.
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- For a crispy top, broil the mac and cheese for a few minutes after baking.
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