Mac N Cheese

38 mins
Serves 1
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Directions

  1. 1Boil some water in a large pot.
  2. 2Boil some water in a large pot.
  3. 3Boil some water in a large pot.
  4. 4Salt the boiling water generously.
  5. 5Salt the boiling water generously.
  6. 6Salt the boiling water generously.
  7. 7Add 1 pound of cavatappi pasta to the boiling water.
  8. 8Add 1 pound of cavatappi pasta to the boiling water.
  9. 9Add 1 pound of cavatappi pasta to the boiling water.
  10. 10Boil the pasta for 8 minutes, stirring every 2 minutes.
  11. 11Boil the pasta for 8 minutes, stirring every 2 minutes.
  12. 12Boil the pasta for 8 minutes, stirring every 2 minutes.
  13. 13Shred 1 pound of mozzarella cheese.
  14. 14Shred 1 pound of mozzarella cheese.
  15. 15Shred 1 pound of mozzarella cheese.
  16. 16Shred 1 pound of Colby Jack cheese.
  17. 17Shred 1 pound of Colby Jack cheese.
  18. 18Shred 1 pound of Colby Jack cheese.
  19. 19Shred 8 ounces of cheddar cheese.
  20. 20Shred 8 ounces of cheddar cheese.
  21. 21Shred 8 ounces of cheddar cheese.
  22. 22Divide all the shredded cheese into two separate bowls.
  23. 23Divide all the shredded cheese into two separate bowls.
  24. 24Divide all the shredded cheese into two separate bowls.
  25. 25Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  26. 26Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  27. 27Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  28. 28Melt 3 tablespoons of butter in a pan over medium heat.
  29. 29Melt 3 tablespoons of butter in a pan over medium heat.
  30. 30Melt 3 tablespoons of butter in a pan over medium heat.
  31. 31Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  32. 32Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  33. 33Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  34. 34Add 3 tablespoons of all-purpose flour to the pan.
  35. 35Add 3 tablespoons of all-purpose flour to the pan.
  36. 36Add 3 tablespoons of all-purpose flour to the pan.
  37. 37Mix the flour and butter together on medium heat for about 2 minutes, ensuring the flour is fully cooked.
  38. 38Mix the flour and butter together on medium heat for about 2 minutes, ensuring the flour is fully cooked.
  39. 39Mix the flour and butter together on medium heat for about 2 minutes, ensuring the flour is fully cooked.
  40. 40Add 1 can (12 ounces) of evaporated milk gradually while whisking to remove lumps.
  41. 41Add 1 can (12 ounces) of evaporated milk gradually while whisking to remove lumps.
  42. 42Add 1 can (12 ounces) of evaporated milk gradually while whisking to remove lumps.
  43. 43Add 2 cups of heavy cream in increments while whisking.
  44. 44Add 2 cups of heavy cream in increments while whisking.
  45. 45Add 2 cups of heavy cream in increments while whisking.
  46. 46Add the remaining seasonings.
  47. 47Add the remaining seasonings.
  48. 48Add the remaining seasonings.
  49. 49Add a good spoonful of Dijon mustard and whisk it in.
  50. 50Add a good spoonful of Dijon mustard and whisk it in.
  51. 51Add a good spoonful of Dijon mustard and whisk it in.
  52. 52Turn the heat to low or off to prepare for adding the cheese.
  53. 53Turn the heat to low or off to prepare for adding the cheese.
  54. 54Turn the heat to low or off to prepare for adding the cheese.
  55. 55Slowly add the first half of the shredded cheese, a handful at a time, whisking until it's all melted before adding more.
  56. 56Slowly add the first half of the shredded cheese, a handful at a time, whisking until it's all melted before adding more.
  57. 57Slowly add the first half of the shredded cheese, a handful at a time, whisking until it's all melted before adding more.
  58. 58Add the cooked pasta to the cheese sauce.
  59. 59Add the cooked pasta to the cheese sauce.
  60. 60Add the cooked pasta to the cheese sauce.
  61. 61Fold the pasta into the cheese sauce using a spatula until well combined.
  62. 62Fold the pasta into the cheese sauce using a spatula until well combined.
  63. 63Fold the pasta into the cheese sauce using a spatula until well combined.
  64. 64Add half of the mac and cheese to a baking dish.
  65. 65Add half of the mac and cheese to a baking dish.
  66. 66Add half of the mac and cheese to a baking dish.
  67. 67Spread half of the remaining shredded cheese over the first layer of pasta.
  68. 68Spread half of the remaining shredded cheese over the first layer of pasta.
  69. 69Spread half of the remaining shredded cheese over the first layer of pasta.
  70. 70Add the remaining mac and cheese as the last layer.
  71. 71Add the remaining mac and cheese as the last layer.
  72. 72Add the remaining mac and cheese as the last layer.
  73. 73Top with the remaining shredded cheese.
  74. 74Top with the remaining shredded cheese.
  75. 75Top with the remaining shredded cheese.
  76. 76Bake in the oven at 350°F for about 25 to 30 minutes.
  77. 77Bake in the oven at 350°F for about 25 to 30 minutes.
  78. 78Bake in the oven at 350°F for about 25 to 30 minutes.
  79. 79Broil for a few minutes to get a nice crust on top.
  80. 80Broil for a few minutes to get a nice crust on top.
  81. 81Broil for a few minutes to get a nice crust on top.
  82. 82Garnish with green onions, chives, or parsley.
  83. 83Garnish with green onions, chives, or parsley.
  84. 84Garnish with green onions, chives, or parsley.

Ingredients

  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi 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
  • 1 can (12 ounces) Evaporated milk
  • 1 can (12 ounces) Evaporated milk
  • 1 can (12 ounces) Evaporated milk
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • Green onions
  • Green onions
  • 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.