# Mac n Cheese

A classic mac and cheese recipe perfect for the holiday season, featuring a creamy cheese sauce and layered with extra cheese.

- Total time: 30 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

1. Bring water to a boil and salt it generously.
2. Add 1 pound of cavatappi pasta to the boiling water.
3. Boil the pasta for 8 minutes if serving immediately, or 7 minutes if preparing the night before.
4. Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
5. Divide the shredded cheese into two equal portions.
6. Combine salt, pepper, garlic powder, and smoked paprika in a small container to create a seasoning mix.
7. Melt 3 tablespoons of butter in a pan over medium heat.
8. Add half of the seasoning mix to the melted butter and bloom it for about 30 seconds.
9. Add 3 tablespoons of flour to the pan and cook the roux for 2 to 3 minutes, stirring constantly.
10. Add about a quarter of the 12-ounce can of evaporated milk to the roux and whisk to remove all lumps.
11. Continue adding the remaining evaporated milk slowly while whisking until fully incorporated.
12. Mix the béchamel for about 1 minute before adding anything else.
13. Add about 1 tablespoon of Dijon mustard and mix it in.
14. Slowly add 2 cups of heavy cream, a little at a time, while whisking.
15. Cook the sauce for about 2 minutes after adding the heavy cream.
16. Reduce the heat to low.
17. Add half of the shredded cheese gradually, mixing until each addition is fully melted before adding more.
18. Add the remaining seasoning mix to the cheese sauce.
19. Add the cooked pasta to the cheese sauce and fold it in until fully combined.
20. Taste a noodle to check the seasoning and adjust if necessary.
21. Transfer half of the mac and cheese to a baking dish.
22. Layer with a portion of the remaining shredded cheese.
23. Add the rest of the mac and cheese to the baking dish.
24. Top with the remaining shredded cheese.
25. Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
26. Broil for an additional 2 minutes to achieve a golden-brown crust.
27. Serve and enjoy!

## Equipment

- Pot
- Cutting board
- Grater
- Mixing bowls
- Whisk
- Pan
- Spatula
- Baking dish
- Oven 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.

## Source

- Original video: https://vt.tiktok.com/ZSyAhKXbt/
- Recipe page: https://www.cliprecipe.com/recipe/68fb1dc3-6c4f-4cdc-8a4c-2fd5e3829ad2
- Extracted: 2025-11-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt