Mac and Cheese

35 mins
Serves 1
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Directions

  1. 1Bring salted water to a boil, seasoned "like the ocean".
  2. 2Bring salted water to a boil, seasoned "like the ocean".
  3. 3Bring salted water to a boil, seasoned "like the ocean".
  4. 4Add 1 pound of cavatappi pasta to the boiling water.
  5. 5Add 1 pound of cavatappi pasta to the boiling water.
  6. 6Add 1 pound of cavatappi pasta to the boiling water.
  7. 7Boil the pasta for 8 minutes if making mac and cheese right away, or 7 minutes if preparing it the night before.
  8. 8Boil the pasta for 8 minutes if making mac and cheese right away, or 7 minutes if preparing it the night before.
  9. 9Boil the pasta for 8 minutes if making mac and cheese right away, or 7 minutes if preparing it the night before.
  10. 10Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  11. 11Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  12. 12Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  13. 13Divide the shredded cheese into two portions.
  14. 14Divide the shredded cheese into two portions.
  15. 15Divide the shredded cheese into two portions.
  16. 16Prepare seasonings in a container including salt, pepper, garlic powder (about 1 tablespoon), and smoked paprika.
  17. 17Prepare seasonings in a container including salt, pepper, garlic powder (about 1 tablespoon), and smoked paprika.
  18. 18Prepare seasonings in a container including salt, pepper, garlic powder (about 1 tablespoon), and smoked paprika.
  19. 19Melt 3 tablespoons of butter in a pan over medium heat.
  20. 20Melt 3 tablespoons of butter in a pan over medium heat.
  21. 21Melt 3 tablespoons of butter in a pan over medium heat.
  22. 22Add half of the seasoning mix to the melted butter and cook for about 30 seconds, blooming the seasonings.
  23. 23Add half of the seasoning mix to the melted butter and cook for about 30 seconds, blooming the seasonings.
  24. 24Add half of the seasoning mix to the melted butter and cook for about 30 seconds, blooming the seasonings.
  25. 25Add 3 tablespoons of all-purpose flour to the pan and cook the roux for 2-3 minutes, mixing well.
  26. 26Add 3 tablespoons of all-purpose flour to the pan and cook the roux for 2-3 minutes, mixing well.
  27. 27Add 3 tablespoons of all-purpose flour to the pan and cook the roux for 2-3 minutes, mixing well.
  28. 28Switch to a whisk and gradually add 12 ounces of evaporated milk, a quarter of the can at a time, whisking to remove any clumps.
  29. 29Switch to a whisk and gradually add 12 ounces of evaporated milk, a quarter of the can at a time, whisking to remove any clumps.
  30. 30Switch to a whisk and gradually add 12 ounces of evaporated milk, a quarter of the can at a time, whisking to remove any clumps.
  31. 31Mix the béchamel for about a minute.
  32. 32Mix the béchamel for about a minute.
  33. 33Mix the béchamel for about a minute.
  34. 34Add about 1 tablespoon of Dijon mustard and mix it in.
  35. 35Add about 1 tablespoon of Dijon mustard and mix it in.
  36. 36Add about 1 tablespoon of Dijon mustard and mix it in.
  37. 37Slowly add 2 cups of heavy cream to the mixture, a little at a time, while continuously whisking on medium heat.
  38. 38Slowly add 2 cups of heavy cream to the mixture, a little at a time, while continuously whisking on medium heat.
  39. 39Slowly add 2 cups of heavy cream to the mixture, a little at a time, while continuously whisking on medium heat.
  40. 40Cook the sauce for about 2 minutes after adding the last of the heavy cream.
  41. 41Cook the sauce for about 2 minutes after adding the last of the heavy cream.
  42. 42Cook the sauce for about 2 minutes after adding the last of the heavy cream.
  43. 43Lower the heat to low and gradually add half of the shredded cheese, mixing until completely melted before adding more.
  44. 44Lower the heat to low and gradually add half of the shredded cheese, mixing until completely melted before adding more.
  45. 45Lower the heat to low and gradually add half of the shredded cheese, mixing until completely melted before adding more.
  46. 46Add the rest of the seasoning mix to the cheese sauce.
  47. 47Add the rest of the seasoning mix to the cheese sauce.
  48. 48Add the rest of the seasoning mix to the cheese sauce.
  49. 49Add the cooked pasta to the cheese sauce and fold it in until well combined.
  50. 50Add the cooked pasta to the cheese sauce and fold it in until well combined.
  51. 51Add the cooked pasta to the cheese sauce and fold it in until well combined.
  52. 52Taste the mac and cheese to adjust seasonings if desired.
  53. 53Taste the mac and cheese to adjust seasonings if desired.
  54. 54Taste the mac and cheese to adjust seasonings if desired.
  55. 55Transfer half of the mac and cheese to a baking dish.
  56. 56Transfer half of the mac and cheese to a baking dish.
  57. 57Transfer half of the mac and cheese to a baking dish.
  58. 58Layer with a portion of the remaining shredded cheese.
  59. 59Layer with a portion of the remaining shredded cheese.
  60. 60Layer with a portion of the remaining shredded cheese.
  61. 61Add the rest of the mac and cheese.
  62. 62Add the rest of the mac and cheese.
  63. 63Add the rest of the mac and cheese.
  64. 64Top with the remaining shredded cheese.
  65. 65Top with the remaining shredded cheese.
  66. 66Top with the remaining shredded cheese.
  67. 67Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  68. 68Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  69. 69Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  70. 70Broil for an additional 2 minutes to achieve a golden crust.
  71. 71Broil for an additional 2 minutes to achieve a golden crust.
  72. 72Broil for an additional 2 minutes to achieve a golden crust.
  73. 73Serve and enjoy!
  74. 74Serve and enjoy!
  75. 75Serve and enjoy!

Ingredients

  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 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 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 1 tablespoon Garlic powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Garlic powder
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons All-purpose flour
  • 3 tablespoons All-purpose flour
  • 3 tablespoons All-purpose flour
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 cups Heavy cream

Equipment

Large potGraterWhiskBaking dishOven mitts

Tips

  • Always shred your own cheese; pre-shredded cheese contains starches that can make your mac and cheese grainy.
  • Boil pasta for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before to prevent overcooking as the pasta absorbs cheese sauce.
  • Bloom the seasonings in melted butter for 30 seconds to enhance flavor.
  • Cook the roux for 2-3 minutes to prevent a grainy texture in your mac and cheese.
  • When adding cheese to the sauce, keep the heat on low and add it slowly, mixing constantly to prevent curdling.