Serves 1
Directions
- 1Start by boiling some water and salting it generously.
- 2Add one pound of cavatappi pasta to the boiling water and boil for eight minutes if serving immediately, or seven minutes if preparing the night before.
- 3Shred one pound of mozzarella, one pound of Colby Jack, and eight ounces of sharp cheddar cheese.
- 4Divide the shredded cheese into two portions.
- 5Combine salt, pepper, garlic powder, and paprika for the seasoning blend.
- 6In a pan on medium heat, melt three tablespoons of butter.
- 7Add half of the seasoning blend to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 8Add three tablespoons of flour to the pan and cook for two to three minutes, stirring constantly to create a roux.
- 9Switch to a whisk and gradually add about a quarter of a 12-ounce can of evaporated milk, whisking to remove any flour clumps.
- 10Continue adding the remaining evaporated milk slowly, whisking until smooth.
- 11Mix for about a minute before adding anything else.
- 12Optionally, add one tablespoon of Dijon mustard and mix it in.
- 13Slowly add two cups of heavy cream, a little at a time, while continuing to cook on medium heat.
- 14Let the mixture cook for about two minutes after adding the last bit of heavy cream.
- 15Reduce the heat to low.
- 16Add half of the shredded cheese gradually, mixing constantly until all the cheese is melted before adding more.
- 17Add the remaining seasoning blend.
- 18Once all the cheese is melted and incorporated, add the cooked pasta to the cheese sauce.
- 19Fold the pasta into the cheese sauce until well combined.
- 20Taste a noodle and adjust seasonings as desired.
- 21Transfer half of the Mac and cheese into a baking dish.
- 22Layer with half of the remaining shredded cheese.
- 23Add the rest of the Mac and cheese to the baking dish.
- 24Top with the remaining shredded cheese.
- 25Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
- 26For a crispy top, broil for about two minutes after baking.
Ingredients
- 1 pound cavatappi pasta
- 1 pound mozzarella
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar cheese
- 1 tablespoon salt
- pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
Equipment
whiskpanbaking dishoven
Tips
- Salt the pasta water like the ocean.
- Shred your own cheese to avoid a grainy texture.
- Cook the roux for two to three minutes to prevent grainy Mac and cheese.
- Slowly add liquids to the roux to avoid clumps.
- Add cheese to the sauce on low heat to prevent curdling.
- If making Mac and cheese the night before, boil pasta for seven minutes to prevent overcooking as it absorbs the cheese sauce.
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