Mac and Cheese

30 mins
Serves 6
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Directions

  1. 1Boil salted water.
  2. 2Boil salted water.
  3. 3Boil salted water.
  4. 4Add 1 pound of cavatappi pasta and boil for 7-8 minutes depending on whether you are making it right away or the night before.
  5. 5Add 1 pound of cavatappi pasta and boil for 7-8 minutes depending on whether you are making it right away or the night before.
  6. 6Add 1 pound of cavatappi pasta and boil for 7-8 minutes depending on whether you are making it right away or the night before.
  7. 7Shred 1 pound mozzarella, 1 pound Colby Jack, and 8 ounces of sharp cheddar cheese.
  8. 8Shred 1 pound mozzarella, 1 pound Colby Jack, and 8 ounces of sharp cheddar cheese.
  9. 9Shred 1 pound mozzarella, 1 pound Colby Jack, and 8 ounces of sharp cheddar cheese.
  10. 10In a bowl, mix together salt, pepper, garlic powder, and paprika.
  11. 11In a bowl, mix together salt, pepper, garlic powder, and paprika.
  12. 12In a bowl, mix together salt, pepper, garlic powder, and paprika.
  13. 13In a pan, melt 3 tablespoons of butter over medium heat.
  14. 14In a pan, melt 3 tablespoons of butter over medium heat.
  15. 15In a pan, melt 3 tablespoons of butter over medium heat.
  16. 16Add half of the seasoning mix to the melted butter and cook for 30 seconds.
  17. 17Add half of the seasoning mix to the melted butter and cook for 30 seconds.
  18. 18Add half of the seasoning mix to the melted butter and cook for 30 seconds.
  19. 19Add 3 tablespoons of flour to make a roux and cook for 2-3 minutes.
  20. 20Add 3 tablespoons of flour to make a roux and cook for 2-3 minutes.
  21. 21Add 3 tablespoons of flour to make a roux and cook for 2-3 minutes.
  22. 22Whisk in a quarter of the can of evaporated milk.
  23. 23Whisk in a quarter of the can of evaporated milk.
  24. 24Whisk in a quarter of the can of evaporated milk.
  25. 25Continue whisking in the remaining evaporated milk, a little at a time, until smooth.
  26. 26Continue whisking in the remaining evaporated milk, a little at a time, until smooth.
  27. 27Continue whisking in the remaining evaporated milk, a little at a time, until smooth.
  28. 28Add 1 tablespoon of Dijon mustard and mix.
  29. 29Add 1 tablespoon of Dijon mustard and mix.
  30. 30Add 1 tablespoon of Dijon mustard and mix.
  31. 31Slowly whisk in 2 cups of heavy cream.
  32. 32Slowly whisk in 2 cups of heavy cream.
  33. 33Slowly whisk in 2 cups of heavy cream.
  34. 34Reduce heat to low, add half of the shredded cheese, and mix until melted.
  35. 35Reduce heat to low, add half of the shredded cheese, and mix until melted.
  36. 36Reduce heat to low, add half of the shredded cheese, and mix until melted.
  37. 37Add the remaining cheese and seasoning mix, and mix until melted.
  38. 38Add the remaining cheese and seasoning mix, and mix until melted.
  39. 39Add the remaining cheese and seasoning mix, and mix until melted.
  40. 40Add the cooked pasta and gently fold it into the cheese sauce.
  41. 41Add the cooked pasta and gently fold it into the cheese sauce.
  42. 42Add the cooked pasta and gently fold it into the cheese sauce.
  43. 43Pour half of the mac and cheese into a baking dish, top with half of the remaining shredded cheese, add the other half of the mac and cheese, and top with the rest of the shredded cheese.
  44. 44Pour half of the mac and cheese into a baking dish, top with half of the remaining shredded cheese, add the other half of the mac and cheese, and top with the rest of the shredded cheese.
  45. 45Pour half of the mac and cheese into a baking dish, top with half of the remaining shredded cheese, add the other half of the mac and cheese, and top with the rest of the shredded cheese.
  46. 46Bake at 350 for 25-30 minutes, until the top cheese is melted and bubbly.
  47. 47Bake at 350 for 25-30 minutes, until the top cheese is melted and bubbly.
  48. 48Bake at 350 for 25-30 minutes, until the top cheese is melted and bubbly.

Ingredients

  • 1 water
  • 1 water
  • 1 water
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 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 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon 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
  • 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
  • 1 chopped chives
  • 1 chopped chives
  • 1 chopped chives

Equipment

potwooden spooncheese gratermixing bowlswhiskpanspatulabaking dishoven