Mac N Cheese

30 mins
Serves 1
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Directions

  1. 1Boil water in a pot.
  2. 2Boil water in a pot.
  3. 3Boil water in a pot.
  4. 4Salt the boiling water generously, like the ocean.
  5. 5Salt the boiling water generously, like the ocean.
  6. 6Salt the boiling water generously, like the ocean.
  7. 7Add 1 pound of Cavatappi pasta to the boiling water.
  8. 8Add 1 pound of Cavatappi pasta to the boiling water.
  9. 9Add 1 pound of Cavatappi pasta to the boiling water.
  10. 10Boil the pasta for 8 minutes, stirring every 2 minutes.
  11. 11Boil the pasta for 8 minutes, stirring every 2 minutes.
  12. 12Boil the pasta for 8 minutes, stirring every 2 minutes.
  13. 13Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  14. 14Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  15. 15Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  16. 16Divide the shredded cheese in half into two bowls.
  17. 17Divide the shredded cheese in half into two bowls.
  18. 18Divide the shredded cheese in half into two bowls.
  19. 19Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  20. 20Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  21. 21Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  22. 22Melt 3 tablespoons of butter in a pan over medium heat.
  23. 23Melt 3 tablespoons of butter in a pan over medium heat.
  24. 24Melt 3 tablespoons of butter in a pan over medium heat.
  25. 25Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the flavors.
  26. 26Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the flavors.
  27. 27Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the flavors.
  28. 28Add 3 tablespoons of flour to the pan and mix well with the seasoned butter until combined; cook for about 2 minutes.
  29. 29Add 3 tablespoons of flour to the pan and mix well with the seasoned butter until combined; cook for about 2 minutes.
  30. 30Add 3 tablespoons of flour to the pan and mix well with the seasoned butter until combined; cook for about 2 minutes.
  31. 31Slowly add one 12-ounce can of evaporated milk to the roux, whisking continuously to avoid lumps.
  32. 32Slowly add one 12-ounce can of evaporated milk to the roux, whisking continuously to avoid lumps.
  33. 33Slowly add one 12-ounce can of evaporated milk to the roux, whisking continuously to avoid lumps.
  34. 34Slowly add 2 cups of heavy cream to the mixture in increments, whisking constantly until smooth.
  35. 35Slowly add 2 cups of heavy cream to the mixture in increments, whisking constantly until smooth.
  36. 36Slowly add 2 cups of heavy cream to the mixture in increments, whisking constantly until smooth.
  37. 37Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
  38. 38Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
  39. 39Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
  40. 40Turn off or lower the heat to low before adding the cheese.
  41. 41Turn off or lower the heat to low before adding the cheese.
  42. 42Turn off or lower the heat to low before adding the cheese.
  43. 43Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  44. 44Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  45. 45Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  46. 46Add the remaining half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  47. 47Add the remaining half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  48. 48Add the remaining half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  49. 49Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  50. 50Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  51. 51Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  52. 52Taste the mac and cheese and adjust seasonings if necessary.
  53. 53Taste the mac and cheese and adjust seasonings if necessary.
  54. 54Taste the mac and cheese and adjust seasonings if necessary.
  55. 55Layer half of the mac and cheese into a baking dish.
  56. 56Layer half of the mac and cheese into a baking dish.
  57. 57Layer half of the mac and cheese into a baking dish.
  58. 58Spread half of the remaining shredded cheese over the first layer of pasta.
  59. 59Spread half of the remaining shredded cheese over the first layer of pasta.
  60. 60Spread half of the remaining shredded cheese over the first layer of pasta.
  61. 61Add the remaining mac and cheese as the top layer.
  62. 62Add the remaining mac and cheese as the top layer.
  63. 63Add the remaining mac and cheese as the top layer.
  64. 64Cover with the remaining shredded cheese.
  65. 65Cover with the remaining shredded cheese.
  66. 66Cover with the remaining shredded cheese.
  67. 67Bake in the oven at 350°F for 25-30 minutes.
  68. 68Bake in the oven at 350°F for 25-30 minutes.
  69. 69Bake in the oven at 350°F for 25-30 minutes.
  70. 70Broil for a few minutes to create a nice crust on top.
  71. 71Broil for a few minutes to create a nice crust on top.
  72. 72Broil for a few minutes to create a nice crust on top.
  73. 73Garnish with green onions, chives, or parsley.
  74. 74Garnish with green onions, chives, or parsley.
  75. 75Garnish with green onions, chives, or parsley.

Ingredients

  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 8 ounces Cheddar cheese
  • 8 ounces Cheddar cheese
  • 8 ounces Cheddar cheese
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 3 tablespoons Flour
  • 3 tablespoons Flour
  • 1 can (12 ounces) Evaporated milk
  • 1 can (12 ounces) Evaporated milk
  • 1 can (12 ounces) Evaporated milk
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • Green onions
  • Green onions
  • 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.