Directions
- 1Boil water in a pot, salt it well, and add 1 pound of elbow pasta, stirring every 2 minutes for 8 minutes.
- 2Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 3Divide the shredded cheese into two separate bowls.
- 4Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
- 5Melt 3 tablespoons of butter in a pan over medium heat.
- 6Add half of the prepared seasonings to the melted butter and bloom for 30 seconds.
- 7Add 3 tablespoons of flour to the seasoned butter and cook for about 2 minutes, mixing well to form a roux.
- 8Gradually add 1 can (12 ounces) of evaporated milk to the roux while whisking constantly to avoid lumps.
- 9Gradually add 2 cups of heavy cream to the mixture, whisking continuously.
- 10Add the remaining seasonings and a spoonful of Dijon mustard to the sauce and mix well.
- 11Turn off or lower the heat to low before adding the cheese.
- 12Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted and creamy.
- 13Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
- 14Pour half of the mac and cheese into a baking dish.
- 15Layer with half of the remaining shredded cheese.
- 16Add the rest of the mac and cheese to the baking dish.
- 17Top with the remaining shredded cheese.
- 18Bake in the oven at 350°F (175°C) for 25 to 30 minutes, then broil for a few minutes for a golden crust.
- 19Garnish with green onions before serving.
Ingredients
- 1 pound Elbow pasta
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 12 ounces Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- Green onions
Equipment
PotCutting boardKnifeGraterBowlsMeasuring spoonsMeasuring cupsSpatulaWhiskBaking dishOven mitts
Tips
- Shred your own cheese as pre-shredded cheese has a film that can make it grainy and prevent it from melting properly.
- When adding seasonings, start with a teaspoon and adjust to taste as you go.
- Bloom the seasonings in melted butter for about 30 seconds to enhance their flavor.
- Cook the flour thoroughly in the roux to prevent a grainy texture in the mac and cheese.
- Add evaporated milk and heavy cream in increments while whisking to avoid a soupy sauce and ensure creaminess.
- Ensure the heat is low or off when adding cheese to the sauce to prevent it from curdling and separating.
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- Listen for the specific sound while folding in the pasta; this indicates a well-made cheese sauce.
- Bake at 350°F (175°C) for 25-30 minutes, then broil for a few minutes for a nice crust on top.
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