# Mac and cheese

A creamy mac and cheese recipe perfect for the holiday season, featuring cavatappi pasta and a blend of cheeses.

- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- whisk
- pan
- baking dish
- oven

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8suJT9M/
- Recipe page: https://www.cliprecipe.com/recipe/908e5b79-676d-46bf-b5fb-fbff9e4563b0
- Extracted: 2026-06-12

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