Mac N cheese

37 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 cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  11. 11Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  12. 12Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  13. 13Divide the shredded cheese into two equal portions.
  14. 14Divide the shredded cheese into two equal portions.
  15. 15Divide the shredded cheese into two equal portions.
  16. 16Mix salt, pepper, garlic powder, and smoked paprika together for seasoning. Start with a teaspoon if unsure, then taste and adjust.
  17. 17Mix salt, pepper, garlic powder, and smoked paprika together for seasoning. Start with a teaspoon if unsure, then taste and adjust.
  18. 18Mix salt, pepper, garlic powder, and smoked paprika together for seasoning. Start with a teaspoon if unsure, then taste and adjust.
  19. 19Melt 3 tablespoons of butter in a pan over medium heat.
  20. 20Melt 3 tablespoons of butter in a pan over medium heat.
  21. 21Melt 3 tablespoons of butter in a pan over medium heat.
  22. 22Add half of the seasoning mix to the melted butter and cook for about 30 seconds to bloom the seasonings.
  23. 23Add half of the seasoning mix to the melted butter and cook for about 30 seconds to bloom the seasonings.
  24. 24Add half of the seasoning mix to the melted butter and cook for about 30 seconds to bloom the seasonings.
  25. 25Add 3 tablespoons of flour to the pan and mix until combined, cooking for about 2 minutes to cook out the flour.
  26. 26Add 3 tablespoons of flour to the pan and mix until combined, cooking for about 2 minutes to cook out the flour.
  27. 27Add 3 tablespoons of flour to the pan and mix until combined, cooking for about 2 minutes to cook out the flour.
  28. 28Gradually add one 12-ounce can of evaporated milk, whisking constantly to prevent lumps.
  29. 29Gradually add one 12-ounce can of evaporated milk, whisking constantly to prevent lumps.
  30. 30Gradually add one 12-ounce can of evaporated milk, whisking constantly to prevent lumps.
  31. 31Gradually add 2 cups of heavy cream, whisking constantly until fully incorporated.
  32. 32Gradually add 2 cups of heavy cream, whisking constantly until fully incorporated.
  33. 33Gradually add 2 cups of heavy cream, whisking constantly until fully incorporated.
  34. 34Add the remaining seasoning mix and a spoonful of Dijon mustard to the sauce, then whisk well.
  35. 35Add the remaining seasoning mix and a spoonful of Dijon mustard to the sauce, then whisk well.
  36. 36Add the remaining seasoning mix and a spoonful of Dijon mustard to the sauce, then whisk well.
  37. 37Turn the heat to low or off.
  38. 38Turn the heat to low or off.
  39. 39Turn the heat to low or off.
  40. 40Slowly add half of the shredded cheese to the sauce, a handful at a time, whisking until fully melted before adding more.
  41. 41Slowly add half of the shredded cheese to the sauce, a handful at a time, whisking until fully melted before adding more.
  42. 42Slowly add half of the shredded cheese to the sauce, a handful at a time, whisking until fully melted before adding more.
  43. 43Add the cooked pasta to the cheese sauce and fold it in with a spatula until fully coated.
  44. 44Add the cooked pasta to the cheese sauce and fold it in with a spatula until fully coated.
  45. 45Add the cooked pasta to the cheese sauce and fold it in with a spatula until fully coated.
  46. 46Transfer half of the pasta mixture to a baking dish.
  47. 47Transfer half of the pasta mixture to a baking dish.
  48. 48Transfer half of the pasta mixture to a baking dish.
  49. 49Layer with half of the remaining shredded cheese.
  50. 50Layer with half of the remaining shredded cheese.
  51. 51Layer with half of the remaining shredded cheese.
  52. 52Add the last layer of pasta.
  53. 53Add the last layer of pasta.
  54. 54Add the last layer of pasta.
  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 degrees Fahrenheit for 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  59. 59Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  60. 60Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  61. 61Perform a crust test by tapping the crust with a knife to hear a crisp sound.
  62. 62Perform a crust test by tapping the crust with a knife to hear a crisp sound.
  63. 63Perform a crust test by tapping the crust with a knife to hear a crisp sound.
  64. 64Garnish with green onions, chives, or parsley.
  65. 65Garnish with green onions, chives, or parsley.
  66. 66Garnish with green onions, chives, or parsley.

Ingredients

  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 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
  • 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 graterbowlspanspatulawhiskbaking dishoven mitts

Tips

  • Always shred your own cheese for a creamy texture, as pre-shredded cheese can become grainy.
  • When adding evaporated milk and heavy cream, do it in increments and whisk thoroughly to avoid a soupy mac and cheese.
  • To prevent cheese from curdling, add it to the sauce when the heat is low or off.
  • If the cheese sauce is too thick, add a splash of milk to thin it out.
  • For a nice crust on top, broil the mac and cheese for a few minutes after baking.
Mac N cheese | Clip Recipe