Mac and Cheese
Directions
- 1Boil salted water.
- 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.
- 3Shred 1 pound mozzarella, 1 pound Colby Jack, and 8 ounces of sharp cheddar cheese.
- 4In a bowl, mix together salt, pepper, garlic powder, and paprika.
- 5In a pan, melt 3 tablespoons of butter over medium heat.
- 6Add half of the seasoning mix to the melted butter and cook for 30 seconds.
- 7Add 3 tablespoons of flour to make a roux and cook for 2-3 minutes.
- 8Whisk in a quarter of the can of evaporated milk.
- 9Continue whisking in the remaining evaporated milk, a little at a time, until smooth.
- 10Add 1 tablespoon of Dijon mustard and mix.
- 11Slowly whisk in 2 cups of heavy cream.
- 12Reduce heat to low, add half of the shredded cheese, and mix until melted.
- 13Add the remaining cheese and seasoning mix, and mix until melted.
- 14Add the cooked pasta and gently fold it into the cheese sauce.
- 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.
- 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
potwooden spooncheese gratermixing bowlswhiskpanspatulabaking dishoven
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