# Mac n Cheese

A delicious mac n cheese for the holiday season.

- Total time: 35 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- Pot
- Cutting board
- Cheese grater
- Mixing bowls
- Small container
- Whisk
- Pan
- Spatula
- Baking dish
- Oven 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.

## Source

- Original video: https://vt.tiktok.com/ZSSKdfac7/
- Recipe page: https://www.cliprecipe.com/recipe/7c2e51f2-284a-47b2-ad7a-c0b4f117f534
- Extracted: 2025-08-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt