Mac N Cheese

50 mins
Serves 1
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Directions

  1. 1Boil some water and salt it like the ocean.
  2. 2Boil some water and salt it like the ocean.
  3. 3Boil some water and salt it like the ocean.
  4. 4Add 1 pound of cavatappi pasta to the boiling water.
  5. 5Add 1 pound of cavatappi pasta to the boiling water.
  6. 6Add 1 pound of cavatappi pasta to the boiling water.
  7. 7Boil the pasta for 8 minutes, stirring every 2 minutes.
  8. 8Boil the pasta for 8 minutes, stirring every 2 minutes.
  9. 9Boil the pasta for 8 minutes, stirring every 2 minutes.
  10. 10Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  11. 11Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  12. 12Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  13. 13Divide the shredded cheese in half into two separate bowls.
  14. 14Divide the shredded cheese in half into two separate bowls.
  15. 15Divide the shredded cheese in half into two separate bowls.
  16. 16Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  17. 17Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  18. 18Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  19. 19On medium heat, melt 3 tablespoons of butter in a pan.
  20. 20On medium heat, melt 3 tablespoons of butter in a pan.
  21. 21On medium heat, melt 3 tablespoons of butter in a pan.
  22. 22Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  23. 23Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  24. 24Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  25. 25Add 3 tablespoons of flour to the seasoned butter and mix until combined, cooking for about 2 minutes to cook out the flour.
  26. 26Add 3 tablespoons of flour to the seasoned butter and mix until combined, cooking for about 2 minutes to cook out the flour.
  27. 27Add 3 tablespoons of flour to the seasoned butter and mix until combined, cooking for about 2 minutes to cook out the flour.
  28. 28Add one 12-ounce can of evaporated milk incrementally while whisking to remove lumps.
  29. 29Add one 12-ounce can of evaporated milk incrementally while whisking to remove lumps.
  30. 30Add one 12-ounce can of evaporated milk incrementally while whisking to remove lumps.
  31. 31Add 2 cups of heavy cream incrementally while whisking, a process that might take 5-7 minutes.
  32. 32Add 2 cups of heavy cream incrementally while whisking, a process that might take 5-7 minutes.
  33. 33Add 2 cups of heavy cream incrementally while whisking, a process that might take 5-7 minutes.
  34. 34Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  35. 35Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  36. 36Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  37. 37Turn the heat to low or off to prevent the cheese from curdling.
  38. 38Turn the heat to low or off to prevent the cheese from curdling.
  39. 39Turn the heat to low or off to prevent the cheese from curdling.
  40. 40Slowly add the first half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
  41. 41Slowly add the first half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
  42. 42Slowly add the first half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
  43. 43Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  44. 44Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  45. 45Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  46. 46Add half of the pasta and cheese mixture to a baking dish for layering.
  47. 47Add half of the pasta and cheese mixture to a baking dish for layering.
  48. 48Add half of the pasta and cheese mixture to a baking dish for layering.
  49. 49Sprinkle half of the remaining shredded cheese over the first layer of pasta.
  50. 50Sprinkle half of the remaining shredded cheese over the first layer of pasta.
  51. 51Sprinkle half of the remaining shredded cheese over the first layer of pasta.
  52. 52Add the last layer of pasta mixture.
  53. 53Add the last layer of pasta mixture.
  54. 54Add the last layer of pasta mixture.
  55. 55Top with the remaining shredded cheese.
  56. 56Top with the remaining shredded cheese.
  57. 57Top with the remaining shredded cheese.
  58. 58Bake in the oven at 350°F for about 25 to 30 minutes.
  59. 59Bake in the oven at 350°F for about 25 to 30 minutes.
  60. 60Bake in the oven at 350°F for about 25 to 30 minutes.
  61. 61Broil for a few minutes to get a nice crust on top.
  62. 62Broil for a few minutes to get a nice crust on top.
  63. 63Broil for a few minutes to get a nice crust on top.
  64. 64Perform a crust test by tapping the top of the mac and cheese.
  65. 65Perform a crust test by tapping the top of the mac and cheese.
  66. 66Perform a crust test by tapping the top of the mac and cheese.
  67. 67Garnish with green onions, chives, or parsley.
  68. 68Garnish with green onions, chives, or parsley.
  69. 69Garnish with green onions, chives, or parsley.
  70. 70Serve and enjoy the creamy, cheesy mac and cheese.
  71. 71Serve and enjoy the creamy, cheesy mac and cheese.
  72. 72Serve and enjoy the creamy, cheesy mac and cheese.

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
  • Water
  • Water
  • Water
  • Salt
  • Salt
  • Salt
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 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
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 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
  • Green onions
  • Green onions
  • Green onions

Equipment

PotCutting boardKnifeCheese graterBowlsMeasuring spoonsPanSpatulaWhiskMeasuring cupColanderBaking dishOvenOven mittsWooden spoon

Tips

  • Shred your own cheese as pre-shredded cheese can become grainy and not melt properly due to a film on it.
  • When seasoning, start with a teaspoon and taste as you go to adjust to your preference.
  • Bloom the seasonings in melted butter for about 30 seconds to enhance their flavor.
  • Ensure the flour is fully cooked out when making the roux to prevent grainy mac and cheese.
  • Add evaporated milk and heavy cream incrementally while whisking to avoid lumps and soupy cheese sauce.
  • Use evaporated milk for creaminess, not condensed milk.
  • When adding cheese to the sauce, the heat should be low or off to prevent curdling and separation.
  • Mustard and cheddar pair well together and enhance the flavor.
  • If the cheese sauce is too thick, add a splash of milk to thin it out.
  • After mixing the pasta and cheese sauce, taste it to adjust seasonings if needed.
  • Broil the mac and cheese for a few minutes at the end to get a nice crust on top.