Mac N Cheese
Directions
- 1Boil some water in a large pot.
- 2Boil some water in a large pot.
- 3Boil some water in a large pot.
- 4Salt the boiling water generously, like the ocean.
- 5Salt the boiling water generously, like the ocean.
- 6Salt the boiling water generously, like the ocean.
- 7Add 1 pound of cavatappi pasta to the boiling water.
- 8Add 1 pound of cavatappi pasta to the boiling water.
- 9Add 1 pound of cavatappi pasta to the boiling water.
- 10Boil the pasta for 8 minutes, stirring every 2 minutes.
- 11Boil the pasta for 8 minutes, stirring every 2 minutes.
- 12Boil the pasta for 8 minutes, stirring every 2 minutes.
- 13Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 14Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 15Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 16Divide the shredded cheese into two equal portions.
- 17Divide the shredded cheese into two equal portions.
- 18Divide the shredded cheese into two equal portions.
- 19Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
- 20Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
- 21Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
- 22Melt 3 tablespoons of butter in a large pot over medium heat.
- 23Melt 3 tablespoons of butter in a large pot over medium heat.
- 24Melt 3 tablespoons of butter in a large pot over medium heat.
- 25Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom them.
- 26Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom them.
- 27Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom them.
- 28Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour.
- 29Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour.
- 30Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour.
- 31Add one 12-ounce can of evaporated milk to the roux incrementally, whisking constantly to prevent lumps.
- 32Add one 12-ounce can of evaporated milk to the roux incrementally, whisking constantly to prevent lumps.
- 33Add one 12-ounce can of evaporated milk to the roux incrementally, whisking constantly to prevent lumps.
- 34Add 2 cups of heavy cream to the béchamel incrementally, whisking constantly until fully incorporated.
- 35Add 2 cups of heavy cream to the béchamel incrementally, whisking constantly until fully incorporated.
- 36Add 2 cups of heavy cream to the béchamel incrementally, whisking constantly until fully incorporated.
- 37Add the remaining seasonings and a spoonful of Dijon mustard to the cheese sauce and whisk well.
- 38Add the remaining seasonings and a spoonful of Dijon mustard to the cheese sauce and whisk well.
- 39Add the remaining seasonings and a spoonful of Dijon mustard to the cheese sauce and whisk well.
- 40Turn the heat to low or off to prevent the cheese from curdling.
- 41Turn the heat to low or off to prevent the cheese from curdling.
- 42Turn the heat to low or off to prevent the cheese from curdling.
- 43Slowly add the first half of the shredded cheese to the sauce, a handful at a time, whisking until fully melted before adding more.
- 44Slowly add the first half of the shredded cheese to the sauce, a handful at a time, whisking until fully melted before adding more.
- 45Slowly add the first half of the shredded cheese to the sauce, a handful at a time, whisking until fully melted before adding more.
- 46If the cheese sauce is too thick, add a splash of milk to thin it out.
- 47If the cheese sauce is too thick, add a splash of milk to thin it out.
- 48If the cheese sauce is too thick, add a splash of milk to thin it out.
- 49Add the cooked pasta to the cheese sauce and fold it in using a spatula until well combined.
- 50Add the cooked pasta to the cheese sauce and fold it in using a spatula until well combined.
- 51Add the cooked pasta to the cheese sauce and fold it in using a spatula until well combined.
- 52Take a baking dish and add half of the mac and cheese to it.
- 53Take a baking dish and add half of the mac and cheese to it.
- 54Take a baking dish and add half of the mac and cheese to it.
- 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 last layer of mac and cheese.
- 59Add the last layer of mac and cheese.
- 60Add the last layer of mac and cheese.
- 61Top with the final layer of shredded cheese.
- 62Top with the final layer of shredded cheese.
- 63Top with the final layer of shredded cheese.
- 64Bake in the oven at 350°F for 25 to 30 minutes.
- 65Bake in the oven at 350°F for 25 to 30 minutes.
- 66Bake in the oven at 350°F for 25 to 30 minutes.
- 67Broil for a few minutes to get a nice crust on top.
- 68Broil for a few minutes to get a nice crust on top.
- 69Broil for a few minutes to get a nice crust on top.
- 70Perform a crust test by tapping the top of the mac and cheese.
- 71Perform a crust test by tapping the top of the mac and cheese.
- 72Perform a crust test by tapping the top of the mac and cheese.
- 73Garnish with green onions, chives, or parsley.
- 74Garnish with green onions, chives, or parsley.
- 75Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound Elbow pasta
- 1 pound Elbow pasta
- 1 pound Elbow pasta
- 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 Cheddar cheese
- 8 ounces Cheddar cheese
- 8 ounces Cheddar cheese
- Salt
- Salt
- Salt
- Pepper
- Pepper
- Pepper
- Garlic powder
- Garlic powder
- 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
- 2 cups Heavy cream
- 2 cups Heavy cream
- 2 cups Heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
- Green onions
- Green onions
- Green onions
Equipment
Large potCutting boardKnifeCheese graterMixing bowlsWhiskSpatulaBaking dishOven mitts
Tips
- Shred your own cheese; pre-shredded cheese has a film that makes it grainy and prevents it from melting smoothly.
- Bloom seasonings in melted butter to enhance their flavor.
- Add evaporated milk and heavy cream in increments while whisking to avoid a soupy mac and cheese.
- Ensure the heat is low or off when adding cheese to prevent curdling, which can lead to a grainy texture and separation.
- Dijon mustard enhances the flavor of cheddar cheese.