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