Directions
- 1Boil some water in a large pot.
- 2Salt the boiling water generously, like the ocean.
- 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, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 6Divide the shredded cheese in half into two separate bowls.
- 7Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
- 8Melt 3 tablespoons of butter in a large pot over medium heat.
- 9Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 10Add 3 tablespoons of all-purpose flour to the pot.
- 11Mix the flour and seasonings until well combined and cook for about 2 minutes.
- 12Slowly add 1 can (12 ounces) of evaporated milk in increments, whisking constantly to avoid clumps.
- 13Slowly add 2 cups of heavy cream in increments, whisking constantly.
- 14Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce.
- 15Turn the heat to low or off to prepare for adding the cheese.
- 16Slowly add half of the shredded cheese (from the first bowl) a handful at a time, whisking until fully melted before adding more.
- 17Add the cooked pasta to the cheese sauce.
- 18Fold the pasta into the cheese sauce until evenly coated.
- 19Pour half of the mac and cheese into a baking dish.
- 20Sprinkle half of the remaining shredded cheese (from the second bowl) over the first layer of pasta.
- 21Add the remaining mac and cheese as the second layer.
- 22Sprinkle the last of the shredded cheese on top.
- 23Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes.
- 24Broil for a few minutes to get a nice crust on top.
- 25Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound Mozzarella
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- 1 pound Cavatappi pasta
- teaspoon Salt
- teaspoon Pepper
- teaspoon Garlic powder
- teaspoon 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
PotCheese graterSmall bowlsLarge potWhiskSpatulaBaking dishOven mitts
Tips
- Always shred your own cheese for a creamy texture, as pre-shredded cheese can be grainy.
- When making the roux, cook the flour all the way out to avoid a grainy mac and cheese.
- Add evaporated milk and heavy cream in increments to prevent the mac and cheese from becoming soupy.
- Turn off or lower the heat when adding cheese to prevent it from curdling and separating.
- Add a splash of milk if the cheese sauce is too thick.
- Taste the mac and cheese at the end to adjust seasonings.
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