Mac N Cheese
Directions
- 1Boil some water in a large pot.
- 2Salt the boiling water generously.
- 3Add 1 pound of cavatappi pasta to the boiling water.
- 4Boil the pasta for 8 minutes, stirring every 2 minutes.
- 5Shred 1 pound of mozzarella cheese.
- 6Shred 1 pound of Colby Jack cheese.
- 7Shred 8 ounces of cheddar cheese.
- 8Divide all the shredded cheese into two separate bowls.
- 9Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
- 10Melt 3 tablespoons of butter in a pan over medium heat.
- 11Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 12Add 3 tablespoons of all-purpose flour to the pan.
- 13Mix the flour and butter together on medium heat for about 2 minutes, ensuring the flour is fully cooked.
- 14Add 1 can (12 ounces) of evaporated milk gradually while whisking to remove lumps.
- 15Add 2 cups of heavy cream in increments while whisking.
- 16Add the remaining seasonings.
- 17Add a good spoonful of Dijon mustard and whisk it in.
- 18Turn the heat to low or off to prepare for adding the cheese.
- 19Slowly add the first half of the shredded cheese, a handful at a time, whisking until it's all melted before adding more.
- 20Add the cooked pasta to the cheese sauce.
- 21Fold the pasta into the cheese sauce using a spatula until well combined.
- 22Add half of the mac and cheese to a baking dish.
- 23Spread half of the remaining shredded cheese over the first layer of pasta.
- 24Add the remaining mac and cheese as the last layer.
- 25Top with the remaining shredded cheese.
- 26Bake in the oven at 350°F for about 25 to 30 minutes.
- 27Broil for a few minutes to get a nice crust on top.
- 28Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound Cavatappi pasta
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 can (12 ounces) Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- Green onions
Equipment
Large potCutting boardKnifeCheese graterMixing bowlsSmall bowl (for seasonings)SpatulaWhiskMeasuring cupBaking dishOvenOven mittsWooden spoon
Tips
- Shred your own cheese for a nice creamy texture, as pre-shredded cheese can become grainy and not melt properly due to a film on it.
- Bloom seasonings in melted butter for about 30 seconds to enhance their flavor.
- When adding evaporated milk and heavy cream, add them in increments while whisking to avoid a soupy mac and cheese and achieve a creamy texture.
- Ensure the heat is low or off when adding cheese to the sauce to prevent curdling and a grainy or gritty texture.
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- Before baking, taste the mac and cheese to adjust seasonings if needed.
- Broil the mac and cheese for a few minutes after baking to get a nice crust on top.
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