Thanksgiving Mac and Cheese

30 mins
Serves 1
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Directions

  1. 1Boil salted water.
  2. 2Boil salted water.
  3. 3Boil salted water.
  4. 4Add 1 pound of cavatappi pasta and boil for 7-8 minutes (depending on whether you are making it ahead of time or not).
  5. 5Add 1 pound of cavatappi pasta and boil for 7-8 minutes (depending on whether you are making it ahead of time or not).
  6. 6Add 1 pound of cavatappi pasta and boil for 7-8 minutes (depending on whether you are making it ahead of time or not).
  7. 7Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  8. 8Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  9. 9Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  10. 10In a bowl, mix salt, pepper, garlic powder, and paprika.
  11. 11In a bowl, mix salt, pepper, garlic powder, and paprika.
  12. 12In a bowl, mix salt, pepper, garlic powder, and paprika.
  13. 13Melt 3 tablespoons of butter in a pan and add half of the seasoning mix to bloom.
  14. 14Melt 3 tablespoons of butter in a pan and add half of the seasoning mix to bloom.
  15. 15Melt 3 tablespoons of butter in a pan and add half of the seasoning mix to bloom.
  16. 16Add 3 tablespoons of flour and cook for 2-3 minutes to make a roux.
  17. 17Add 3 tablespoons of flour and cook for 2-3 minutes to make a roux.
  18. 18Add 3 tablespoons of flour and cook for 2-3 minutes to make a roux.
  19. 19Whisk in 1/4 of a can of evaporated milk to remove lumps.
  20. 20Whisk in 1/4 of a can of evaporated milk to remove lumps.
  21. 21Whisk in 1/4 of a can of evaporated milk to remove lumps.
  22. 22Add the remaining evaporated milk and mix.
  23. 23Add the remaining evaporated milk and mix.
  24. 24Add the remaining evaporated milk and mix.
  25. 25Add 1 tablespoon of Dijon mustard and mix.
  26. 26Add 1 tablespoon of Dijon mustard and mix.
  27. 27Add 1 tablespoon of Dijon mustard and mix.
  28. 28Slowly add 2 cups of heavy cream, a little at a time, mixing constantly.
  29. 29Slowly add 2 cups of heavy cream, a little at a time, mixing constantly.
  30. 30Slowly add 2 cups of heavy cream, a little at a time, mixing constantly.
  31. 31Add half of the shredded cheese and mix until melted.
  32. 32Add half of the shredded cheese and mix until melted.
  33. 33Add half of the shredded cheese and mix until melted.
  34. 34Add the remaining seasoning mix and cheese, mixing until melted.
  35. 35Add the remaining seasoning mix and cheese, mixing until melted.
  36. 36Add the remaining seasoning mix and cheese, mixing until melted.
  37. 37Add the cooked pasta and fold it into the cheese sauce.
  38. 38Add the cooked pasta and fold it into the cheese sauce.
  39. 39Add the cooked pasta and fold it into the cheese sauce.
  40. 40Pour half of the mac and cheese into a baking dish, top with the remaining cheese, then add the rest of the mac and cheese.
  41. 41Pour half of the mac and cheese into a baking dish, top with the remaining cheese, then add the rest of the mac and cheese.
  42. 42Pour half of the mac and cheese into a baking dish, top with the remaining cheese, then add the rest of the mac and cheese.
  43. 43Bake at 350°F for 25-30 minutes, or until the top cheese is melted and bubbly.
  44. 44Bake at 350°F for 25-30 minutes, or until the top cheese is melted and bubbly.
  45. 45Bake at 350°F for 25-30 minutes, or until the top cheese is melted and bubbly.

Ingredients

  • 1 water
  • 1 water
  • 1 water
  • 1 salt
  • 1 salt
  • 1 salt
  • 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 sharp cheddar cheese
  • 8 ounces sharp cheddar cheese
  • 8 ounces sharp cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 12 ounces evaporated milk
  • 12 ounces evaporated milk
  • 12 ounces evaporated milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1 chopped chives
  • 1 chopped chives
  • 1 chopped chives

Equipment

potwooden spooncheese graterbowlwhiskpanspatulabaking dish