1Start by boiling some water and salting it generously.
2Start by boiling some water and salting it generously.
3Start by boiling some water and salting it generously.
4Add 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.
5Add 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.
6Add 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.
7Shred one pound of mozzarella, one pound of Colby Jack, and eight ounces of sharp cheddar cheese.
8Shred one pound of mozzarella, one pound of Colby Jack, and eight ounces of sharp cheddar cheese.
9Shred one pound of mozzarella, one pound of Colby Jack, and eight ounces of sharp cheddar cheese.
10Divide the shredded cheese into two portions.
11Divide the shredded cheese into two portions.
12Divide the shredded cheese into two portions.
13Combine salt, pepper, garlic powder, and paprika for the seasoning blend.
14Combine salt, pepper, garlic powder, and paprika for the seasoning blend.
15Combine salt, pepper, garlic powder, and paprika for the seasoning blend.
16In a pan on medium heat, melt three tablespoons of butter.
17In a pan on medium heat, melt three tablespoons of butter.
18In a pan on medium heat, melt three tablespoons of butter.
19Add half of the seasoning blend to the melted butter and cook for about 30 seconds to bloom the seasonings.
20Add half of the seasoning blend to the melted butter and cook for about 30 seconds to bloom the seasonings.
21Add half of the seasoning blend to the melted butter and cook for about 30 seconds to bloom the seasonings.
22Add three tablespoons of flour to the pan and cook for two to three minutes, stirring constantly to create a roux.
23Add three tablespoons of flour to the pan and cook for two to three minutes, stirring constantly to create a roux.
24Add three tablespoons of flour to the pan and cook for two to three minutes, stirring constantly to create a roux.
25Switch to a whisk and gradually add about a quarter of a 12-ounce can of evaporated milk, whisking to remove any flour clumps.
26Switch to a whisk and gradually add about a quarter of a 12-ounce can of evaporated milk, whisking to remove any flour clumps.
27Switch to a whisk and gradually add about a quarter of a 12-ounce can of evaporated milk, whisking to remove any flour clumps.
28Continue adding the remaining evaporated milk slowly, whisking until smooth.
29Continue adding the remaining evaporated milk slowly, whisking until smooth.
30Continue adding the remaining evaporated milk slowly, whisking until smooth.
31Mix for about a minute before adding anything else.
32Mix for about a minute before adding anything else.
33Mix for about a minute before adding anything else.
34Optionally, add one tablespoon of Dijon mustard and mix it in.
35Optionally, add one tablespoon of Dijon mustard and mix it in.
36Optionally, add one tablespoon of Dijon mustard and mix it in.
37Slowly add two cups of heavy cream, a little at a time, while continuing to cook on medium heat.
38Slowly add two cups of heavy cream, a little at a time, while continuing to cook on medium heat.
39Slowly add two cups of heavy cream, a little at a time, while continuing to cook on medium heat.
40Let the mixture cook for about two minutes after adding the last bit of heavy cream.
41Let the mixture cook for about two minutes after adding the last bit of heavy cream.
42Let the mixture cook for about two minutes after adding the last bit of heavy cream.
43Reduce the heat to low.
44Reduce the heat to low.
45Reduce the heat to low.
46Add half of the shredded cheese gradually, mixing constantly until all the cheese is melted before adding more.
47Add half of the shredded cheese gradually, mixing constantly until all the cheese is melted before adding more.
48Add half of the shredded cheese gradually, mixing constantly until all the cheese is melted before adding more.
49Add the remaining seasoning blend.
50Add the remaining seasoning blend.
51Add the remaining seasoning blend.
52Once all the cheese is melted and incorporated, add the cooked pasta to the cheese sauce.
53Once all the cheese is melted and incorporated, add the cooked pasta to the cheese sauce.
54Once all the cheese is melted and incorporated, add the cooked pasta to the cheese sauce.
55Fold the pasta into the cheese sauce until well combined.
56Fold the pasta into the cheese sauce until well combined.
57Fold the pasta into the cheese sauce until well combined.
58Taste a noodle and adjust seasonings as desired.
59Taste a noodle and adjust seasonings as desired.
60Taste a noodle and adjust seasonings as desired.
61Transfer half of the Mac and cheese into a baking dish.
62Transfer half of the Mac and cheese into a baking dish.
63Transfer half of the Mac and cheese into a baking dish.
64Layer with half of the remaining shredded cheese.
65Layer with half of the remaining shredded cheese.
66Layer with half of the remaining shredded cheese.
67Add the rest of the Mac and cheese to the baking dish.
68Add the rest of the Mac and cheese to the baking dish.
69Add the rest of the Mac and cheese to the baking dish.
70Top with the remaining shredded cheese.
71Top with the remaining shredded cheese.
72Top with the remaining shredded cheese.
73Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
74Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
75Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
76For a crispy top, broil for about two minutes after baking.
77For a crispy top, broil for about two minutes after baking.
78For a crispy top, broil for about two minutes after baking.
Ingredients
1 pound cavatappi pasta
1 pound cavatappi pasta
1 pound cavatappi pasta
1 pound mozzarella
1 pound mozzarella
1 pound mozzarella
1 pound Colby Jack cheese
1 pound Colby Jack cheese
1 pound Colby Jack cheese
8 ounces sharp cheddar cheese
8 ounces sharp cheddar cheese
8 ounces sharp cheddar cheese
1 tablespoon salt
1 tablespoon salt
1 tablespoon salt
pepper
pepper
pepper
1 tablespoon garlic powder
1 tablespoon garlic powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon paprika
1 tablespoon paprika
3 tablespoons butter
3 tablespoons butter
3 tablespoons butter
3 tablespoons flour
3 tablespoons flour
3 tablespoons flour
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
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.