Mac and Cheese

30 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, like the ocean.
  5. 5Salt the boiling water generously, like the ocean.
  6. 6Salt the boiling water generously, like the ocean.
  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, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  14. 14Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  15. 15Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  16. 16Divide the shredded cheese in half into two separate bowls.
  17. 17Divide the shredded cheese in half into two separate bowls.
  18. 18Divide the shredded cheese in half into two separate bowls.
  19. 19Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  20. 20Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  21. 21Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  22. 22Melt 3 tablespoons of butter in a large pot over medium heat.
  23. 23Melt 3 tablespoons of butter in a large pot over medium heat.
  24. 24Melt 3 tablespoons of butter in a large pot over medium heat.
  25. 25Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  26. 26Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  27. 27Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  28. 28Add 3 tablespoons of all-purpose flour to the pot.
  29. 29Add 3 tablespoons of all-purpose flour to the pot.
  30. 30Add 3 tablespoons of all-purpose flour to the pot.
  31. 31Mix the flour and seasonings until well combined and cook for about 2 minutes.
  32. 32Mix the flour and seasonings until well combined and cook for about 2 minutes.
  33. 33Mix the flour and seasonings until well combined and cook for about 2 minutes.
  34. 34Slowly add 1 can (12 ounces) of evaporated milk in increments, whisking constantly to avoid clumps.
  35. 35Slowly add 1 can (12 ounces) of evaporated milk in increments, whisking constantly to avoid clumps.
  36. 36Slowly add 1 can (12 ounces) of evaporated milk in increments, whisking constantly to avoid clumps.
  37. 37Slowly add 2 cups of heavy cream in increments, whisking constantly.
  38. 38Slowly add 2 cups of heavy cream in increments, whisking constantly.
  39. 39Slowly add 2 cups of heavy cream in increments, whisking constantly.
  40. 40Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce.
  41. 41Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce.
  42. 42Add the remaining half of the seasonings and a spoonful of Dijon mustard to the sauce.
  43. 43Turn the heat to low or off to prepare for adding the cheese.
  44. 44Turn the heat to low or off to prepare for adding the cheese.
  45. 45Turn the heat to low or off to prepare for adding the cheese.
  46. 46Slowly add half of the shredded cheese (from the first bowl) a handful at a time, whisking until fully melted before adding more.
  47. 47Slowly add half of the shredded cheese (from the first bowl) a handful at a time, whisking until fully melted before adding more.
  48. 48Slowly add half of the shredded cheese (from the first bowl) a handful at a time, whisking until fully melted before adding more.
  49. 49Add the cooked pasta to the cheese sauce.
  50. 50Add the cooked pasta to the cheese sauce.
  51. 51Add the cooked pasta to the cheese sauce.
  52. 52Fold the pasta into the cheese sauce until evenly coated.
  53. 53Fold the pasta into the cheese sauce until evenly coated.
  54. 54Fold the pasta into the cheese sauce until evenly coated.
  55. 55Pour half of the mac and cheese into a baking dish.
  56. 56Pour half of the mac and cheese into a baking dish.
  57. 57Pour half of the mac and cheese into a baking dish.
  58. 58Sprinkle half of the remaining shredded cheese (from the second bowl) over the first layer of pasta.
  59. 59Sprinkle half of the remaining shredded cheese (from the second bowl) over the first layer of pasta.
  60. 60Sprinkle half of the remaining shredded cheese (from the second bowl) over the first layer of pasta.
  61. 61Add the remaining mac and cheese as the second layer.
  62. 62Add the remaining mac and cheese as the second layer.
  63. 63Add the remaining mac and cheese as the second layer.
  64. 64Sprinkle the last of the shredded cheese on top.
  65. 65Sprinkle the last of the shredded cheese on top.
  66. 66Sprinkle the last of the shredded cheese on top.
  67. 67Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes.
  68. 68Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes.
  69. 69Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes.
  70. 70Broil for a few minutes to get a nice crust on top.
  71. 71Broil for a few minutes to get a nice crust on top.
  72. 72Broil for a few minutes to get a nice crust on top.
  73. 73Garnish with green onions, chives, or parsley.
  74. 74Garnish with green onions, chives, or parsley.
  75. 75Garnish with green onions, chives, or parsley.

Ingredients

  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 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
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • teaspoon Salt
  • teaspoon Salt
  • teaspoon Salt
  • teaspoon Pepper
  • teaspoon Pepper
  • teaspoon Pepper
  • teaspoon Garlic powder
  • teaspoon Garlic powder
  • teaspoon Garlic powder
  • teaspoon Smoked paprika
  • teaspoon Smoked paprika
  • teaspoon 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

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.
Mac and Cheese | Clip Recipe