Mac and Cheese
Directions
- 1Bring salted water to a boil, seasoned "like the ocean".
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes if making mac and cheese right away, or 7 minutes if preparing it the night before.
- 4Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two portions.
- 6Prepare seasonings in a container including salt, pepper, garlic powder (about 1 tablespoon), and smoked paprika.
- 7Melt 3 tablespoons of butter in a pan over medium heat.
- 8Add half of the seasoning mix to the melted butter and cook for about 30 seconds, blooming the seasonings.
- 9Add 3 tablespoons of all-purpose flour to the pan and cook the roux for 2-3 minutes, mixing well.
- 10Switch to a whisk and gradually add 12 ounces of evaporated milk, a quarter of the can at a time, whisking to remove any clumps.
- 11Mix the béchamel for about a minute.
- 12Add about 1 tablespoon of Dijon mustard and mix it in.
- 13Slowly add 2 cups of heavy cream to the mixture, a little at a time, while continuously whisking on medium heat.
- 14Cook the sauce for about 2 minutes after adding the last of the heavy cream.
- 15Lower the heat to low and gradually add half of the shredded cheese, mixing until completely melted before adding more.
- 16Add the rest of the seasoning mix to the cheese sauce.
- 17Add the cooked pasta to the cheese sauce and fold it in until well combined.
- 18Taste the mac and cheese to adjust seasonings if desired.
- 19Transfer half of the mac and cheese to a baking dish.
- 20Layer with a portion of the remaining shredded cheese.
- 21Add the rest of the mac and cheese.
- 22Top with the remaining shredded cheese.
- 23Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
- 24Broil for an additional 2 minutes to achieve a golden crust.
- 25Serve and enjoy!
Ingredients
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Sharp Cheddar cheese
- 1 pound Cavatappi pasta
- Salt
- Pepper
- 1 tablespoon Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 12 ounces Evaporated milk
- 1 tablespoon Dijon mustard
- 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.
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