Mac and Cheese
Directions
- 1Boil salted water.
- 2Add 1 lb cavatappi pasta and boil for 8 minutes if using immediately or 7 minutes if making ahead.
- 3Shred 1 lb mozzarella, 1 lb Colby Jack and 8 oz sharp cheddar.
- 4In a small container, mix together salt, pepper, garlic powder and paprika. Taste and add more seasoning to preference.
- 5In a pan on medium heat, melt 3 tbsp of butter.
- 6Add half of the seasoning mix into the melted butter, and stir for 30 seconds. This is called blooming the seasonings.
- 7Add 3 tbsp of flour and cook for 2-3 minutes to create a roux.
- 8Whisk in a quarter of a 12 oz can of evaporated milk until smooth.
- 9Add remaining evaporated milk slowly, a little at a time, whisking constantly until smooth.
- 10Add 1 tbsp of Dijon mustard, mix.
- 11Slowly add 2 cups of heavy cream, a little at a time, whisking constantly until smooth.
- 12Reduce heat to low.
- 13Add half of the shredded cheese and mix until melted.
- 14Add remaining seasoning mix, mix.
- 15Add cooked pasta and gently fold to coat.
- 16Transfer half of the mac and cheese to a baking dish.
- 17Top with remaining shredded cheese.
- 18Add remaining mac and cheese on top.
- 19Bake at 350 for 25-30 minutes until cheese is melted and bubbly. Broil for 2 minutes.
Ingredients
- 1 water
- 1 tsp salt
- 1 lb cavatappi pasta
- 1 lb mozzarella cheese
- 1 lb colby jack cheese
- 8 oz sharp cheddar cheese
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp garlic powder
- 1 tbsp paprika
- 3 tbsp butter
- 3 tbsp flour
- 12 oz evaporated milk
- 2 cups heavy cream
- 1 tbsp Dijon mustard
Equipment
potwooden spooncheese gratermixing bowlssmall containerpanspatulawhiskbaking dishoven
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