# Mac N Cheese

A delicious mac and cheese recipe perfect for the holiday season, featuring a creamy texture achieved by using evaporated milk and freshly shredded cheese.

- Total time: 30 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

1. Boil water in a pot.
2. Salt the boiling water generously, like the ocean.
3. Add 1 pound of Cavatappi pasta to the boiling water.
4. Boil the pasta for 8 minutes, stirring every 2 minutes.
5. Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
6. Divide the shredded cheese in half into two bowls.
7. Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
8. Melt 3 tablespoons of butter in a pan over medium heat.
9. Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the flavors.
10. Add 3 tablespoons of flour to the pan and mix well with the seasoned butter until combined; cook for about 2 minutes.
11. Slowly add one 12-ounce can of evaporated milk to the roux, whisking continuously to avoid lumps.
12. Slowly add 2 cups of heavy cream to the mixture in increments, whisking constantly until smooth.
13. Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
14. Turn off or lower the heat to low before adding the cheese.
15. Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
16. Add the remaining half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
17. Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
18. Taste the mac and cheese and adjust seasonings if necessary.
19. Layer half of the mac and cheese into a baking dish.
20. Spread half of the remaining shredded cheese over the first layer of pasta.
21. Add the remaining mac and cheese as the top layer.
22. Cover with the remaining shredded cheese.
23. Bake in the oven at 350°F for 25-30 minutes.
24. Broil for a few minutes to create a nice crust on top.
25. Garnish with green onions, chives, or parsley.

## Equipment

- Pot
- Cutting board
- Knife
- Cheese grater
- Whisk
- Spatula
- Baking dish
- Oven 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8UraFKT/
- Recipe page: https://www.cliprecipe.com/recipe/53b53b3f-0d3c-47ec-9034-5a6c8ce00d72
- Extracted: 2025-11-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt