Directions
- 1Boil some water and salt it like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water, stirring every 2 minutes, and cook for 8 minutes.
- 3Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 4Divide the shredded cheese in half into two separate bowls.
- 5Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
- 6Melt 3 tablespoons of butter in a pot over medium heat.
- 7Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
- 8Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour taste.
- 9Switch to a whisk and gradually add one 12-ounce can of evaporated milk, mixing continually to avoid lumps and maintain a creamy texture.
- 10Gradually add 2 cups of heavy cream, whisking continuously until fully incorporated.
- 11Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, whisking until well combined.
- 12Turn the heat to low or off and slowly add half of the shredded cheese, whisking until melted before adding more.
- 13Add the cooked pasta to the cheese sauce and fold it in with a spatula until all the pasta is coated.
- 14Pour half of the mac and cheese into a baking dish.
- 15Layer with half of the remaining shredded cheese.
- 16Add the second half of the mac and cheese.
- 17Top with the remaining shredded cheese.
- 18Bake in the oven at 350°F (175°C) for 25 to 30 minutes, then broil for a few minutes to create a nice crust.
- 19Garnish with green onions (or chives/parsley) once removed from the oven.
Ingredients
- 1 pound Elbow pasta
- Salt
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 12 ounces Evaporated milk
- 2 cups Heavy cream
- 1 tablespoon Dijon mustard
- Green onions
Equipment
PotCheese graterBowlsWhiskSpatulaBaking dishOven mitts
Tips
- Shred your own cheese to avoid a grainy texture, as pre-shredded cheese can cause grittiness and poor melting.
- Bloom the seasonings in melted butter to enhance their flavor.
- Gradually add evaporated milk and heavy cream while whisking to prevent the cheese sauce from becoming soupy.
- Turn off or lower the heat to low before adding cheese to prevent curdling, which can lead to a grainy texture and separation.
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- Taste the mac and cheese after mixing in the pasta to adjust seasonings as needed.
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