Directions
- 1Boil some water and season it like the ocean with salt.
- 2Add 1 pound of cavatappi pasta to the boiling water and cook for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before.
- 3Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 4Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
- 5Prepare the seasoning mix by combining salt, pepper, garlic powder (about 1 tablespoon), and smoked paprika (about 1 tablespoon) in a container.
- 6In a pan on medium heat, melt 3 tablespoons of butter.
- 7Add half of the seasoning mix to the melted butter and cook for about 30 seconds, blooming the seasonings.
- 8Add 3 tablespoons of flour to the pan and cook for 2-3 minutes, stirring constantly, to create a roux.
- 9Switch to a whisk and slowly add 12 ounces of evaporated milk, a quarter of the can at a time, whisking to remove any flour clumps, until a smooth béchamel is formed.
- 10Mix for about a minute after adding all the evaporated milk.
- 11Add about 1 tablespoon of Dijon mustard and mix it in.
- 12Gradually add 2 cups of heavy cream, a little at a time, while whisking on medium heat.
- 13Cook for about 2 minutes after adding all the heavy cream.
- 14Lower the heat to low and slowly add half of the shredded cheese, mixing continuously until all the cheese is melted before adding more.
- 15Add the remaining half of the shredded cheese and the rest of the seasoning mix, stirring until all the cheese is melted.
- 16Add the cooked pasta to the cheese sauce and fold it in until thoroughly combined.
- 17Taste a noodle and adjust seasonings if necessary.
- 18Pour half of the mac and cheese into a baking dish.
- 19Layer with half of the remaining shredded cheese.
- 20Add the rest of the mac and cheese.
- 21Top with the remaining shredded cheese.
- 22Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
- 23Broil for 2 minutes for a golden-brown top.
Ingredients
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Sharp cheddar cheese
- 1 pound Elbow pasta
- Salt
- Pepper
- 1 tablespoon Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 12 ounces Evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups Heavy cream
Equipment
Large potGraterWhiskBaking dishOven mitts
Tips
- Always shred your own cheese to avoid a grainy mac and cheese. Pre-shredded cheese has a film (corn or potato starch) that can make the mac and cheese grainy.
- When boiling pasta, boil for 8 minutes if making mac and cheese right away. If making it the night before, boil for 7 minutes to prevent overcooking as the pasta will absorb the cheese sauce.
- Bloom the seasonings in melted butter for about 30 seconds to enhance their flavor.
- Cook the roux (butter and flour mixture) for 2-3 minutes; undercooked roux can make the mac and cheese grainy.
- When adding cheese, ensure the heat is on low to prevent the cheese from curdling. Add cheese slowly, mixing continuously until fully melted before adding more.
Related recipes
CHEESEBURGER PASTA
American · Lunch
Air Fryer Chicken Big Mac
American · Lunch18m
Homemade Summer Sausage
American · Lunch2h
Microwave Mac & Cheese
American · Lunch
Carne de hamburguesa
American · Lunch
Cabbage Burgers
American · Lunch19m
Chopped Sandwich
American · Lunch
150 calorie Chicken Summer Rolls
American · Lunch32m
Black Bean Burger
American · Lunch
Buffalo Chicken Cottage Cheese Bowl
American · Lunch8m
Philly Cheesesteak Burritos
American · Lunch
Crispy Fast Food Style Chicken Tenders
American · Lunch4m