Mac and Cheese

30m
Serves 6
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Directions

  1. 1Boil salted water.
  2. 2Add 1 pound of cavatappi pasta and boil for 7-8 minutes depending on whether you are making it right away or the night before.
  3. 3Shred 1 pound mozzarella, 1 pound Colby Jack, and 8 ounces of sharp cheddar cheese.
  4. 4In a bowl, mix together salt, pepper, garlic powder, and paprika.
  5. 5In a pan, melt 3 tablespoons of butter over medium heat.
  6. 6Add half of the seasoning mix to the melted butter and cook for 30 seconds.
  7. 7Add 3 tablespoons of flour to make a roux and cook for 2-3 minutes.
  8. 8Whisk in a quarter of the can of evaporated milk.
  9. 9Continue whisking in the remaining evaporated milk, a little at a time, until smooth.
  10. 10Add 1 tablespoon of Dijon mustard and mix.
  11. 11Slowly whisk in 2 cups of heavy cream.
  12. 12Reduce heat to low, add half of the shredded cheese, and mix until melted.
  13. 13Add the remaining cheese and seasoning mix, and mix until melted.
  14. 14Add the cooked pasta and gently fold it into the cheese sauce.
  15. 15Pour 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.
  16. 16Bake at 350 for 25-30 minutes, until the top cheese is melted and bubbly.

Ingredients

  • 1 water
  • 1 salt
  • 1 pound Cavatappi pasta
  • 1 pound mozzarella cheese
  • 1 pound Colby Jack cheese
  • 8 ounces sharp cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 12 ounces evaporated milk
  • 1 tablespoon Dijon mustard
  • 2 cups heavy cream
  • 1 chopped chives

Equipment

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