Directions
- 1Boil some water in a large pot.
- 2Salt the boiling water generously, like the ocean.
- 3Add 1 pound of cavatappi pasta to the boiling water.
- 4Boil the pasta for 8 minutes, stirring every 2 minutes.
- 5Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 6Divide the shredded cheese into two equal portions.
- 7Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. The amounts are to taste; start with a teaspoon and adjust.
- 8Melt 3 tablespoons of butter in a large pot over medium heat.
- 9Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 10Add 3 tablespoons of flour to the seasoned butter and mix until combined. Cook for about 2 minutes to cook out the raw flour taste.
- 11Gradually add 1 can (12 oz) of evaporated milk, whisking constantly to remove lumps. This process forms a béchamel.
- 12Gradually add 2 cups of heavy cream, whisking constantly. This process might take about 5-7 minutes.
- 13Add the remaining half of the seasonings and a spoonful of Dijon mustard. Whisk until fully incorporated.
- 14Turn the heat to low or off to prevent the cheese from curdling.
- 15Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
- 16If the cheese sauce is too thick, add a splash of milk to thin it out. This forms a Mornay sauce.
- 17Add the remaining half of the cheese to the sauce, whisking until fully melted and creamy.
- 18Add the cooked pasta to the cheese sauce. Fold the pasta into the sauce with a spatula.
- 19If unsure about seasoning, taste a piece of noodle with sauce and adjust as needed.
- 20Add half of the mac and cheese to a baking dish.
- 21Layer with half of the remaining shredded cheese.
- 22Add the last layer of mac and cheese.
- 23Top with the remaining shredded cheese.
- 24Bake in the oven at 350°F for about 25-30 minutes.
- 25Broil for a few minutes after baking to get a nice crust on top.
- 26Perform a crust test by gently tapping the crust.
- 27Garnish with green onions, chives, or parsley.
- 28Serve and enjoy the cheesy mac and cheese.
Ingredients
- 1 pound Cavatappi pasta
- 1 pound Mozzarella
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons Flour
- 1 can Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- 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.
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner