Mac and Cheese

30 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, stirring every 2 minutes, and cook for 8 minutes.
  5. 5Add 1 pound of cavatappi pasta to the boiling water, stirring every 2 minutes, and cook for 8 minutes.
  6. 6Add 1 pound of cavatappi pasta to the boiling water, stirring every 2 minutes, and cook for 8 minutes.
  7. 7Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  8. 8Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  9. 9Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  10. 10Divide the shredded cheese in half into two separate bowls.
  11. 11Divide the shredded cheese in half into two separate bowls.
  12. 12Divide the shredded cheese in half into two separate bowls.
  13. 13Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  14. 14Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  15. 15Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  16. 16Melt 3 tablespoons of butter in a pot over medium heat.
  17. 17Melt 3 tablespoons of butter in a pot over medium heat.
  18. 18Melt 3 tablespoons of butter in a pot over medium heat.
  19. 19Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
  20. 20Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
  21. 21Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
  22. 22Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour taste.
  23. 23Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour taste.
  24. 24Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour taste.
  25. 25Switch to a whisk and gradually add one 12-ounce can of evaporated milk, mixing continually to avoid lumps and maintain a creamy texture.
  26. 26Switch to a whisk and gradually add one 12-ounce can of evaporated milk, mixing continually to avoid lumps and maintain a creamy texture.
  27. 27Switch to a whisk and gradually add one 12-ounce can of evaporated milk, mixing continually to avoid lumps and maintain a creamy texture.
  28. 28Gradually add 2 cups of heavy cream, whisking continuously until fully incorporated.
  29. 29Gradually add 2 cups of heavy cream, whisking continuously until fully incorporated.
  30. 30Gradually add 2 cups of heavy cream, whisking continuously until fully incorporated.
  31. 31Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, whisking until well combined.
  32. 32Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, whisking until well combined.
  33. 33Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce, whisking until well combined.
  34. 34Turn the heat to low or off and slowly add half of the shredded cheese, whisking until melted before adding more.
  35. 35Turn the heat to low or off and slowly add half of the shredded cheese, whisking until melted before adding more.
  36. 36Turn the heat to low or off and slowly add half of the shredded cheese, whisking until melted before adding more.
  37. 37Add the cooked pasta to the cheese sauce and fold it in with a spatula until all the pasta is coated.
  38. 38Add the cooked pasta to the cheese sauce and fold it in with a spatula until all the pasta is coated.
  39. 39Add the cooked pasta to the cheese sauce and fold it in with a spatula until all the pasta is coated.
  40. 40Pour half of the mac and cheese into a baking dish.
  41. 41Pour half of the mac and cheese into a baking dish.
  42. 42Pour half of the mac and cheese into a baking dish.
  43. 43Layer with half of the remaining shredded cheese.
  44. 44Layer with half of the remaining shredded cheese.
  45. 45Layer with half of the remaining shredded cheese.
  46. 46Add the second half of the mac and cheese.
  47. 47Add the second half of the mac and cheese.
  48. 48Add the second half of the mac and cheese.
  49. 49Top with the remaining shredded cheese.
  50. 50Top with the remaining shredded cheese.
  51. 51Top with the remaining shredded cheese.
  52. 52Bake in the oven at 350°F (175°C) for 25 to 30 minutes, then broil for a few minutes to create a nice crust.
  53. 53Bake in the oven at 350°F (175°C) for 25 to 30 minutes, then broil for a few minutes to create a nice crust.
  54. 54Bake in the oven at 350°F (175°C) for 25 to 30 minutes, then broil for a few minutes to create a nice crust.
  55. 55Garnish with green onions (or chives/parsley) once removed from the oven.
  56. 56Garnish with green onions (or chives/parsley) once removed from the oven.
  57. 57Garnish with green onions (or chives/parsley) once removed from the oven.

Ingredients

  • 1 pound Elbow pasta
  • 1 pound Elbow pasta
  • 1 pound Elbow pasta
  • Salt
  • Salt
  • Salt
  • 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
  • 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 All-purpose flour
  • 3 tablespoons All-purpose flour
  • 3 tablespoons All-purpose 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 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • Green onions
  • Green onions
  • 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.