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 cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 5Divide the shredded cheese into two equal portions.
- 6Mix salt, pepper, garlic powder, and smoked paprika together for seasoning. Start with a teaspoon if unsure, then taste and adjust.
- 7Melt 3 tablespoons of butter in a pan over medium heat.
- 8Add half of the seasoning mix to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 9Add 3 tablespoons of flour to the pan and mix until combined, cooking for about 2 minutes to cook out the flour.
- 10Gradually add one 12-ounce can of evaporated milk, whisking constantly to prevent lumps.
- 11Gradually add 2 cups of heavy cream, whisking constantly until fully incorporated.
- 12Add the remaining seasoning mix and a spoonful of Dijon mustard to the sauce, then whisk well.
- 13Turn the heat to low or off.
- 14Slowly add half of the shredded cheese to the sauce, a handful at a time, whisking until fully melted before adding more.
- 15Add the cooked pasta to the cheese sauce and fold it in with a spatula until fully coated.
- 16Transfer half of the pasta mixture to a baking dish.
- 17Layer with half of the remaining shredded cheese.
- 18Add the last layer of pasta.
- 19Top with the remaining shredded cheese.
- 20Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, then broil for a few minutes to get a nice crust.
- 21Perform a crust test by tapping the crust with a knife to hear a crisp sound.
- 22Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound cavatappi pasta
- 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
- 12 ounces evaporated milk
- 2 cups heavy cream
- 1 spoonful Dijon mustard
- 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.
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