Mac n Cheese
Directions
- 1Bring water to a boil and salt it generously.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes if serving immediately, or 7 minutes if preparing the night before.
- 4Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two equal portions.
- 6Combine salt, pepper, garlic powder, and smoked paprika in a small container to create a seasoning mix.
- 7Melt 3 tablespoons of butter in a pan over medium heat.
- 8Add half of the seasoning mix to the melted butter and bloom it for about 30 seconds.
- 9Add 3 tablespoons of flour to the pan and cook the roux for 2 to 3 minutes, stirring constantly.
- 10Add about a quarter of the 12-ounce can of evaporated milk to the roux and whisk to remove all lumps.
- 11Continue adding the remaining evaporated milk slowly while whisking until fully incorporated.
- 12Mix the béchamel for about 1 minute before adding anything else.
- 13Add about 1 tablespoon of Dijon mustard and mix it in.
- 14Slowly add 2 cups of heavy cream, a little at a time, while whisking.
- 15Cook the sauce for about 2 minutes after adding the heavy cream.
- 16Reduce the heat to low.
- 17Add half of the shredded cheese gradually, mixing until each addition is fully melted before adding more.
- 18Add the remaining seasoning mix to the cheese sauce.
- 19Add the cooked pasta to the cheese sauce and fold it in until fully combined.
- 20Taste a noodle to check the seasoning and adjust if necessary.
- 21Transfer half of the mac and cheese to a baking dish.
- 22Layer with a portion of the remaining shredded cheese.
- 23Add the rest of the mac and cheese to the baking dish.
- 24Top with the remaining shredded cheese.
- 25Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
- 26Broil for an additional 2 minutes to achieve a golden-brown crust.
- 27Serve and enjoy!
Ingredients
- 1 pound Cavatapi pasta
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Sharp cheddar cheese
- Salt
- Pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons Flour
- 12 ounces Evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups Heavy cream
Equipment
PotCutting boardGraterMixing bowlsWhiskPanSpatulaBaking dishOven mitts
Tips
- Salt the boiling water generously like the ocean for pasta.
- For mac and cheese made immediately, boil pasta for 8 minutes. If making the night before, boil for 7 minutes to prevent overcooking as pasta will absorb cheese sauce.
- Shred your own cheese; pre-shredded cheese contains starches that can make the mac and cheese grainy.
- Divide shredded cheese into two portions: one for the cheese sauce and one for layering.
- Cook the roux for 2-3 minutes to prevent a grainy texture in your mac and cheese.
- Add evaporated milk and heavy cream gradually while whisking to avoid lumps.
- Keep the heat low when adding cheese to the sauce to prevent curdling.
- If you don't like Dijon mustard, you can omit it.
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