Mac and Cheese

30 mins
Serves 8
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Directions

  1. 1Boil salted water and add 1 pound of cavatappi pasta. Boil for 8 minutes if making it right away; 7 if making the night before.
  2. 2Boil salted water and add 1 pound of cavatappi pasta. Boil for 8 minutes if making it right away; 7 if making the night before.
  3. 3Boil salted water and add 1 pound of cavatappi pasta. Boil for 8 minutes if making it right away; 7 if making the night before.
  4. 4Shred cheeses. The cook recommends shredding your own cheese since pre-shredded cheese often contains a film that makes the mac and cheese grainy.
  5. 5Shred cheeses. The cook recommends shredding your own cheese since pre-shredded cheese often contains a film that makes the mac and cheese grainy.
  6. 6Shred cheeses. The cook recommends shredding your own cheese since pre-shredded cheese often contains a film that makes the mac and cheese grainy.
  7. 7Mix half of the shredded cheese with half of the cooked pasta.
  8. 8Mix half of the shredded cheese with half of the cooked pasta.
  9. 9Mix half of the shredded cheese with half of the cooked pasta.
  10. 10In a plastic container, mix salt, pepper, garlic powder, and paprika. Start with a teaspoon and taste the cheese sauce as you go to determine how much seasoning to add.
  11. 11In a plastic container, mix salt, pepper, garlic powder, and paprika. Start with a teaspoon and taste the cheese sauce as you go to determine how much seasoning to add.
  12. 12In a plastic container, mix salt, pepper, garlic powder, and paprika. Start with a teaspoon and taste the cheese sauce as you go to determine how much seasoning to add.
  13. 13In a pan over medium heat, melt 3 tablespoons of butter.
  14. 14In a pan over medium heat, melt 3 tablespoons of butter.
  15. 15In a pan over medium heat, melt 3 tablespoons of butter.
  16. 16Add half of the seasoning to the melted butter and cook for 30 seconds to bloom the spices.
  17. 17Add half of the seasoning to the melted butter and cook for 30 seconds to bloom the spices.
  18. 18Add half of the seasoning to the melted butter and cook for 30 seconds to bloom the spices.
  19. 19Add 3 tablespoons of flour and cook for 2 to 3 minutes to make a roux. This is important so the Mac and Cheese doesn't come out grainy.
  20. 20Add 3 tablespoons of flour and cook for 2 to 3 minutes to make a roux. This is important so the Mac and Cheese doesn't come out grainy.
  21. 21Add 3 tablespoons of flour and cook for 2 to 3 minutes to make a roux. This is important so the Mac and Cheese doesn't come out grainy.
  22. 22Whisk in a quarter of a can (12 ounces) of evaporated milk to remove any flour clumps.
  23. 23Whisk in a quarter of a can (12 ounces) of evaporated milk to remove any flour clumps.
  24. 24Whisk in a quarter of a can (12 ounces) of evaporated milk to remove any flour clumps.
  25. 25Slowly add the remaining evaporated milk, whisking to combine.
  26. 26Slowly add the remaining evaporated milk, whisking to combine.
  27. 27Slowly add the remaining evaporated milk, whisking to combine.
  28. 28Add 1 tablespoon of Dijon mustard and mix in. The cook notes that if you don't like Dijon mustard, you can omit it.
  29. 29Add 1 tablespoon of Dijon mustard and mix in. The cook notes that if you don't like Dijon mustard, you can omit it.
  30. 30Add 1 tablespoon of Dijon mustard and mix in. The cook notes that if you don't like Dijon mustard, you can omit it.
  31. 31Slowly add 2 cups of heavy cream, a little at a time, whisking constantly, until smooth. Add the remaining heavy cream and cook for 2 minutes.
  32. 32Slowly add 2 cups of heavy cream, a little at a time, whisking constantly, until smooth. Add the remaining heavy cream and cook for 2 minutes.
  33. 33Slowly add 2 cups of heavy cream, a little at a time, whisking constantly, until smooth. Add the remaining heavy cream and cook for 2 minutes.
  34. 34Reduce heat to low and add half of the remaining shredded cheese, mixing until melted.
  35. 35Reduce heat to low and add half of the remaining shredded cheese, mixing until melted.
  36. 36Reduce heat to low and add half of the remaining shredded cheese, mixing until melted.
  37. 37Add the cooked pasta to the cheese sauce, gently folding to coat.
  38. 38Add the cooked pasta to the cheese sauce, gently folding to coat.
  39. 39Add the cooked pasta to the cheese sauce, gently folding to coat.
  40. 40Add the rest of the seasoning, stir to combine, and add the remaining shredded cheese, stirring until melted.
  41. 41Add the rest of the seasoning, stir to combine, and add the remaining shredded cheese, stirring until melted.
  42. 42Add the rest of the seasoning, stir to combine, and add the remaining shredded cheese, stirring until melted.
  43. 43Pour half of the Mac and Cheese mixture into a baking dish, top with the remaining pasta and cheese, and bake at 350 degrees F for 25-30 minutes, or until the cheese on top is melted.
  44. 44Pour half of the Mac and Cheese mixture into a baking dish, top with the remaining pasta and cheese, and bake at 350 degrees F for 25-30 minutes, or until the cheese on top is melted.
  45. 45Pour half of the Mac and Cheese mixture into a baking dish, top with the remaining pasta and cheese, and bake at 350 degrees F for 25-30 minutes, or until the cheese on top is melted.
  46. 46Broil for 2 minutes to brown the top.
  47. 47Broil for 2 minutes to brown the top.
  48. 48Broil for 2 minutes to brown the top.

Ingredients

  • 1 water
  • 1 water
  • 1 water
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pound 1 pound cavatappi pasta
  • 1 pound 1 pound cavatappi pasta
  • 1 pound 1 pound cavatappi pasta
  • 1 pound 1 pound mozzarella cheese
  • 1 pound 1 pound mozzarella cheese
  • 1 pound 1 pound mozzarella cheese
  • 1 pound 1 pound Colby Jack cheese
  • 1 pound 1 pound Colby Jack cheese
  • 1 pound 1 pound Colby Jack cheese
  • 8 ounces 8 ounces sharp cheddar cheese
  • 8 ounces 8 ounces sharp cheddar cheese
  • 8 ounces 8 ounces sharp cheddar cheese
  • 1 seasoning
  • 1 seasoning
  • 1 seasoning
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 1 tablespoon pepper
  • 1 tablespoon pepper
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika

Equipment

potwooden spooncheese gratermixing bowlsplastic containerwhiskpanspatulabaking dishoven