Mac n Cheese
Directions
- 1Boil some water in a large pot.
- 2Boil some water in a large pot.
- 3Boil some water in a large pot.
- 4Salt the boiling water generously, like the ocean.
- 5Salt the boiling water generously, like the ocean.
- 6Salt the boiling water generously, like the ocean.
- 7Add 1 pound of cavatappi pasta to the boiling water.
- 8Add 1 pound of cavatappi pasta to the boiling water.
- 9Add 1 pound of cavatappi pasta to the boiling water.
- 10Boil the pasta for 8 minutes, stirring every 2 minutes.
- 11Boil the pasta for 8 minutes, stirring every 2 minutes.
- 12Boil the pasta for 8 minutes, stirring every 2 minutes.
- 13Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 14Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 15Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 16Divide the shredded cheese into two equal portions.
- 17Divide the shredded cheese into two equal portions.
- 18Divide the shredded cheese into two equal portions.
- 19Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. The amounts are to taste; start with a teaspoon and adjust.
- 20Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. The amounts are to taste; start with a teaspoon and adjust.
- 21Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. The amounts are to taste; start with a teaspoon and adjust.
- 22Melt 3 tablespoons of butter in a large pot over medium heat.
- 23Melt 3 tablespoons of butter in a large pot over medium heat.
- 24Melt 3 tablespoons of butter in a large pot over medium heat.
- 25Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 26Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 27Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 28Add 3 tablespoons of flour to the seasoned butter and mix until combined. Cook for about 2 minutes to cook out the raw flour taste.
- 29Add 3 tablespoons of flour to the seasoned butter and mix until combined. Cook for about 2 minutes to cook out the raw flour taste.
- 30Add 3 tablespoons of flour to the seasoned butter and mix until combined. Cook for about 2 minutes to cook out the raw flour taste.
- 31Gradually add 1 can (12 oz) of evaporated milk, whisking constantly to remove lumps. This process forms a béchamel.
- 32Gradually add 1 can (12 oz) of evaporated milk, whisking constantly to remove lumps. This process forms a béchamel.
- 33Gradually add 1 can (12 oz) of evaporated milk, whisking constantly to remove lumps. This process forms a béchamel.
- 34Gradually add 2 cups of heavy cream, whisking constantly. This process might take about 5-7 minutes.
- 35Gradually add 2 cups of heavy cream, whisking constantly. This process might take about 5-7 minutes.
- 36Gradually add 2 cups of heavy cream, whisking constantly. This process might take about 5-7 minutes.
- 37Add the remaining half of the seasonings and a spoonful of Dijon mustard. Whisk until fully incorporated.
- 38Add the remaining half of the seasonings and a spoonful of Dijon mustard. Whisk until fully incorporated.
- 39Add the remaining half of the seasonings and a spoonful of Dijon mustard. Whisk until fully incorporated.
- 40Turn the heat to low or off to prevent the cheese from curdling.
- 41Turn the heat to low or off to prevent the cheese from curdling.
- 42Turn the heat to low or off to prevent the cheese from curdling.
- 43Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
- 44Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
- 45Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
- 46If the cheese sauce is too thick, add a splash of milk to thin it out. This forms a Mornay sauce.
- 47If the cheese sauce is too thick, add a splash of milk to thin it out. This forms a Mornay sauce.
- 48If the cheese sauce is too thick, add a splash of milk to thin it out. This forms a Mornay sauce.
- 49Add the remaining half of the cheese to the sauce, whisking until fully melted and creamy.
- 50Add the remaining half of the cheese to the sauce, whisking until fully melted and creamy.
- 51Add the remaining half of the cheese to the sauce, whisking until fully melted and creamy.
- 52Add the cooked pasta to the cheese sauce. Fold the pasta into the sauce with a spatula.
- 53Add the cooked pasta to the cheese sauce. Fold the pasta into the sauce with a spatula.
- 54Add the cooked pasta to the cheese sauce. Fold the pasta into the sauce with a spatula.
- 55If unsure about seasoning, taste a piece of noodle with sauce and adjust as needed.
- 56If unsure about seasoning, taste a piece of noodle with sauce and adjust as needed.
- 57If unsure about seasoning, taste a piece of noodle with sauce and adjust as needed.
- 58Add half of the mac and cheese to a baking dish.
- 59Add half of the mac and cheese to a baking dish.
- 60Add half of the mac and cheese to a baking dish.
- 61Layer with half of the remaining shredded cheese.
- 62Layer with half of the remaining shredded cheese.
- 63Layer with half of the remaining shredded cheese.
- 64Add the last layer of mac and cheese.
- 65Add the last layer of mac and cheese.
- 66Add the last layer of mac and cheese.
- 67Top with the remaining shredded cheese.
- 68Top with the remaining shredded cheese.
- 69Top with the remaining shredded cheese.
- 70Bake in the oven at 350°F for about 25-30 minutes.
- 71Bake in the oven at 350°F for about 25-30 minutes.
- 72Bake in the oven at 350°F for about 25-30 minutes.
- 73Broil for a few minutes after baking to get a nice crust on top.
- 74Broil for a few minutes after baking to get a nice crust on top.
- 75Broil for a few minutes after baking to get a nice crust on top.
- 76Perform a crust test by gently tapping the crust.
- 77Perform a crust test by gently tapping the crust.
- 78Perform a crust test by gently tapping the crust.
- 79Garnish with green onions, chives, or parsley.
- 80Garnish with green onions, chives, or parsley.
- 81Garnish with green onions, chives, or parsley.
- 82Serve and enjoy the cheesy mac and cheese.
- 83Serve and enjoy the cheesy mac and cheese.
- 84Serve and enjoy the cheesy mac and cheese.
Ingredients
- 1 pound Cavatappi pasta
- 1 pound Cavatappi pasta
- 1 pound Cavatappi pasta
- 1 pound Mozzarella
- 1 pound Mozzarella
- 1 pound Mozzarella
- 1 pound Colby Jack cheese
- 1 pound Colby Jack cheese
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- 8 ounces Cheddar cheese
- 8 ounces Cheddar cheese
- Salt
- Salt
- Salt
- Pepper
- Pepper
- Pepper
- Garlic powder
- Garlic powder
- Garlic powder
- Smoked paprika
- Smoked paprika
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons Butter
- 3 tablespoons Butter
- 3 tablespoons Flour
- 3 tablespoons Flour
- 3 tablespoons Flour
- 1 can Evaporated milk
- 1 can Evaporated milk
- 1 can Evaporated milk
- 2 cups Heavy cream
- 2 cups Heavy cream
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- 1 spoonful Dijon mustard
- 1 spoonful Dijon mustard
- Green onions (for garnish)
- Green onions (for garnish)
- Green onions (for garnish)
Equipment
Large potStirring spoonCheese graterMeasuring cupsSmall bowlsWhiskBaking dishOven mittsServing spoon
Tips
- Shred your own cheese as pre-shredded cheese has a film that can make it grainy and prevent it from melting properly.
- Cook the flour in the roux completely to avoid a grainy mac and cheese.
- Add evaporated milk and heavy cream in increments while whisking to prevent the mac and cheese from becoming soupy.
- Ensure the heat is low or off when adding cheese to the sauce to prevent curdling and separation.
- Dijon mustard enhances the flavor of cheddar cheese.