Mac and Cheese
Directions
- 1Boil some water and season it like the ocean with salt.
- 2Boil some water and season it like the ocean with salt.
- 3Boil some water and season it like the ocean with salt.
- 4Add 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.
- 5Add 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.
- 6Add 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.
- 7Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 8Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 9Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 10Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
- 11Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
- 12Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
- 13Prepare the seasoning mix by combining salt, pepper, garlic powder (about 1 tablespoon), and smoked paprika (about 1 tablespoon) in a container.
- 14Prepare the seasoning mix by combining salt, pepper, garlic powder (about 1 tablespoon), and smoked paprika (about 1 tablespoon) in a container.
- 15Prepare the seasoning mix by combining salt, pepper, garlic powder (about 1 tablespoon), and smoked paprika (about 1 tablespoon) in a container.
- 16In a pan on medium heat, melt 3 tablespoons of butter.
- 17In a pan on medium heat, melt 3 tablespoons of butter.
- 18In a pan on medium heat, melt 3 tablespoons of butter.
- 19Add half of the seasoning mix to the melted butter and cook for about 30 seconds, blooming the seasonings.
- 20Add half of the seasoning mix to the melted butter and cook for about 30 seconds, blooming the seasonings.
- 21Add half of the seasoning mix to the melted butter and cook for about 30 seconds, blooming the seasonings.
- 22Add 3 tablespoons of flour to the pan and cook for 2-3 minutes, stirring constantly, to create a roux.
- 23Add 3 tablespoons of flour to the pan and cook for 2-3 minutes, stirring constantly, to create a roux.
- 24Add 3 tablespoons of flour to the pan and cook for 2-3 minutes, stirring constantly, to create a roux.
- 25Switch 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.
- 26Switch 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.
- 27Switch 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.
- 28Mix for about a minute after adding all the evaporated milk.
- 29Mix for about a minute after adding all the evaporated milk.
- 30Mix for about a minute after adding all the evaporated milk.
- 31Add about 1 tablespoon of Dijon mustard and mix it in.
- 32Add about 1 tablespoon of Dijon mustard and mix it in.
- 33Add about 1 tablespoon of Dijon mustard and mix it in.
- 34Gradually add 2 cups of heavy cream, a little at a time, while whisking on medium heat.
- 35Gradually add 2 cups of heavy cream, a little at a time, while whisking on medium heat.
- 36Gradually add 2 cups of heavy cream, a little at a time, while whisking on medium heat.
- 37Cook for about 2 minutes after adding all the heavy cream.
- 38Cook for about 2 minutes after adding all the heavy cream.
- 39Cook for about 2 minutes after adding all the heavy cream.
- 40Lower the heat to low and slowly add half of the shredded cheese, mixing continuously until all the cheese is melted before adding more.
- 41Lower the heat to low and slowly add half of the shredded cheese, mixing continuously until all the cheese is melted before adding more.
- 42Lower the heat to low and slowly add half of the shredded cheese, mixing continuously until all the cheese is melted before adding more.
- 43Add the remaining half of the shredded cheese and the rest of the seasoning mix, stirring until all the cheese is melted.
- 44Add the remaining half of the shredded cheese and the rest of the seasoning mix, stirring until all the cheese is melted.
- 45Add the remaining half of the shredded cheese and the rest of the seasoning mix, stirring until all the cheese is melted.
- 46Add the cooked pasta to the cheese sauce and fold it in until thoroughly combined.
- 47Add the cooked pasta to the cheese sauce and fold it in until thoroughly combined.
- 48Add the cooked pasta to the cheese sauce and fold it in until thoroughly combined.
- 49Taste a noodle and adjust seasonings if necessary.
- 50Taste a noodle and adjust seasonings if necessary.
- 51Taste a noodle and adjust seasonings if necessary.
- 52Pour half of the mac and cheese into a baking dish.
- 53Pour half of the mac and cheese into a baking dish.
- 54Pour half of the mac and cheese into a baking dish.
- 55Layer with half of the remaining shredded cheese.
- 56Layer with half of the remaining shredded cheese.
- 57Layer with half of the remaining shredded cheese.
- 58Add the rest of the mac and cheese.
- 59Add the rest of the mac and cheese.
- 60Add the rest of the mac and cheese.
- 61Top with the remaining shredded cheese.
- 62Top with the remaining shredded cheese.
- 63Top with the remaining shredded cheese.
- 64Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
- 65Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
- 66Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
- 67Broil for 2 minutes for a golden-brown top.
- 68Broil for 2 minutes for a golden-brown top.
- 69Broil for 2 minutes for a golden-brown top.
Ingredients
- 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 Sharp cheddar cheese
- 8 ounces Sharp cheddar cheese
- 8 ounces Sharp cheddar cheese
- 1 pound Elbow pasta
- 1 pound Elbow pasta
- 1 pound Elbow pasta
- Salt
- Salt
- Salt
- Pepper
- Pepper
- Pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Garlic powder
- 1 tablespoon 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
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
- 2 cups Heavy cream
- 2 cups Heavy cream
- 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.