Directions
- 1Boil some water and salt it like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes, stirring every 2 minutes.
- 4Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 5Divide the shredded cheese in half into two separate bowls.
- 6Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
- 7On medium heat, melt 3 tablespoons of butter in a pan.
- 8Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 9Add 3 tablespoons of flour to the seasoned butter and mix until combined, cooking for about 2 minutes to cook out the flour.
- 10Add one 12-ounce can of evaporated milk incrementally while whisking to remove lumps.
- 11Add 2 cups of heavy cream incrementally while whisking, a process that might take 5-7 minutes.
- 12Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
- 13Turn the heat to low or off to prevent the cheese from curdling.
- 14Slowly add the first half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
- 15Add the cooked pasta to the cheese sauce and fold it in with a spatula.
- 16Add half of the pasta and cheese mixture to a baking dish for layering.
- 17Sprinkle half of the remaining shredded cheese over the first layer of pasta.
- 18Add the last layer of pasta mixture.
- 19Top with the remaining shredded cheese.
- 20Bake in the oven at 350°F for about 25 to 30 minutes.
- 21Broil for a few minutes to get a nice crust on top.
- 22Perform a crust test by tapping the top of the mac and cheese.
- 23Garnish with green onions, chives, or parsley.
- 24Serve and enjoy the creamy, cheesy mac and cheese.
Ingredients
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- Water
- Salt
- 1 pound Cavatappi pasta
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons Flour
- 12 ounces Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- 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.
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