# Mac and Cheese

A delicious mac and cheese recipe perfect for the holiday season.

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

## 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

## Instructions

1. Boil some water and season it like the ocean with salt.
2. Add 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.
3. Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
4. Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
5. Prepare the seasoning mix by combining salt, pepper, garlic powder (about 1 tablespoon), and smoked paprika (about 1 tablespoon) in a container.
6. In a pan on medium heat, melt 3 tablespoons of butter.
7. Add half of the seasoning mix to the melted butter and cook for about 30 seconds, blooming the seasonings.
8. Add 3 tablespoons of flour to the pan and cook for 2-3 minutes, stirring constantly, to create a roux.
9. Switch 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.
10. Mix for about a minute after adding all the evaporated milk.
11. Add about 1 tablespoon of Dijon mustard and mix it in.
12. Gradually add 2 cups of heavy cream, a little at a time, while whisking on medium heat.
13. Cook for about 2 minutes after adding all the heavy cream.
14. Lower the heat to low and slowly add half of the shredded cheese, mixing continuously until all the cheese is melted before adding more.
15. Add the remaining half of the shredded cheese and the rest of the seasoning mix, stirring until all the cheese is melted.
16. Add the cooked pasta to the cheese sauce and fold it in until thoroughly combined.
17. Taste a noodle and adjust seasonings if necessary.
18. Pour half of the mac and cheese into a baking dish.
19. Layer with half of the remaining shredded cheese.
20. Add the rest of the mac and cheese.
21. Top with the remaining shredded cheese.
22. Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
23. Broil for 2 minutes for a golden-brown top.

## Equipment

- Large pot
- Grater
- Whisk
- Baking dish
- Oven 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8huhgpv/
- Recipe page: https://www.cliprecipe.com/recipe/6b754516-69be-41e0-b0ae-23e9256886b8
- Extracted: 2025-07-13

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