Mac n Cheese

35 mins
Serves 1
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Directions

  1. 1Start by boiling some water and add salt, like the ocean.
  2. 2Add 1 pound of cavatappi pasta to the boiling water.
  3. 3Boil the pasta for 8 minutes if you're making the mac and cheese right away; if you're making it the night before, boil it for 7 minutes, because the pasta will absorb all the cheese sauce and it's going to overcook the pasta.
  4. 4Shred the cheese, including 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar.
  5. 5Divide the shredded cheese into two portions: half for the cheese sauce and half for layering with the mac and cheese.
  6. 6For the seasonings, add salt, pepper, garlic powder, and smoked paprika to a small container. You can add more seasoning later if desired.
  7. 7In a pan on medium heat, melt 3 tablespoons of butter.
  8. 8Once the butter is melted, add half of your seasoning; this is called blooming the seasonings. Let this cook for about 30 seconds.
  9. 9Add 3 tablespoons of flour; this is called a roux. Mix this for 2 to 3 minutes.
  10. 10Switch to a whisk and add a quarter of a 12-ounce can of evaporated milk, whisking to get all the flour clumps out.
  11. 11Slowly add the rest of the evaporated milk and whisk for about a minute before adding anything else. This is called a béchamel.
  12. 12Add about a tablespoon of Dijon mustard (optional, if you don't like it, don't put it).
  13. 13Slowly add 2 cups of heavy cream, a little at a time, while continuously whisking on medium heat.
  14. 14Let it cook for about 2 minutes, adding the last bit of heavy cream.
  15. 15Put the heat to low as you're about to add the cheese, to prevent it from curdling.
  16. 16Add half of the shredded cheese slowly while mixing at the same time until all the cheese is melted.
  17. 17Add some more cheese, the rest of the seasoning, and mix until all the cheese is melted.
  18. 18Add the pasta to the cheese sauce and fold it in.
  19. 19Taste a noodle to see if you like the seasoning and if you want to add more.
  20. 20Take a baking dish and put half of your mac and cheese in there.
  21. 21Layer your cheese.
  22. 22Add the rest of the mac.
  23. 23Add the rest of the cheese on top.
  24. 24Bake in the oven at 350°F (175°C) for about 25 to 30 minutes until all the cheese on top is melted.
  25. 25Broil it for 2 minutes to get a golden-brown crust.

Ingredients

  • 1 pound Mozzarella
  • 1 pound Colby Jack cheese
  • 8 ounces Sharp Cheddar cheese
  • Water
  • Salt
  • 1 pound Cavatappi pasta
  • Pepper
  • Garlic powder
  • Smoked paprika
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 12 ounces Evaporated milk
  • 1 tablespoon Dijon mustard
  • 2 cups Heavy cream

Equipment

PotCutting boardCheese graterMixing bowlsSmall containerWhiskPanSpatulaBaking dishOven mitts

Tips

  • Always use cavatappi pasta because all the cream gets in the hole and you are just biting into straight cream.
  • Shred your own cheese, no negotiation. Pre-shredded cheese at the store has a film on it (corn starch or potato starch), and your mac and cheese will turn out grainy.
  • If your mac and cheese comes out grainy, it could be because you didn't cook the roux for 2-3 minutes.
  • When adding cheese, turn the heat to low to prevent the cheese from curdling. That could be another reason why your mac and cheese comes out grainy.
  • For seasonings, if you are unsure, start with a teaspoon and then taste the cheese sauce as you go to see if you want more seasoning.