# Mac n Cheese

A creamy, cheesy macaroni and cheese recipe perfect for the holiday season.

- Total time: 50 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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)

## Instructions

1. Boil some water in a large pot.
2. Salt the boiling water generously, like the ocean.
3. Add 1 pound of cavatappi pasta to the boiling water.
4. Boil the pasta for 8 minutes, stirring every 2 minutes.
5. Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
6. Divide the shredded cheese into two equal portions.
7. Prepare seasonings: salt, pepper, garlic powder, and smoked paprika. The amounts are to taste; start with a teaspoon and adjust.
8. Melt 3 tablespoons of butter in a large pot over medium heat.
9. Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
10. Add 3 tablespoons of flour to the seasoned butter and mix until combined. Cook for about 2 minutes to cook out the raw flour taste.
11. Gradually add 1 can (12 oz) of evaporated milk, whisking constantly to remove lumps. This process forms a béchamel.
12. Gradually add 2 cups of heavy cream, whisking constantly. This process might take about 5-7 minutes.
13. Add the remaining half of the seasonings and a spoonful of Dijon mustard. Whisk until fully incorporated.
14. Turn the heat to low or off to prevent the cheese from curdling.
15. Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
16. If the cheese sauce is too thick, add a splash of milk to thin it out. This forms a Mornay sauce.
17. Add the remaining half of the cheese to the sauce, whisking until fully melted and creamy.
18. Add the cooked pasta to the cheese sauce. Fold the pasta into the sauce with a spatula.
19. If unsure about seasoning, taste a piece of noodle with sauce and adjust as needed.
20. Add half of the mac and cheese to a baking dish.
21. Layer with half of the remaining shredded cheese.
22. Add the last layer of mac and cheese.
23. Top with the remaining shredded cheese.
24. Bake in the oven at 350°F for about 25-30 minutes.
25. Broil for a few minutes after baking to get a nice crust on top.
26. Perform a crust test by gently tapping the crust.
27. Garnish with green onions, chives, or parsley.
28. Serve and enjoy the cheesy mac and cheese.

## Equipment

- Large pot
- Stirring spoon
- Cheese grater
- Measuring cups
- Small bowls
- Whisk
- Baking dish
- Oven mitts
- Serving 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.

## Source

- Original video: https://www.instagram.com/reel/DQnPiWejj7R/?igsh=MXYwMTJjamgzcjJ5Ng==
- Recipe page: https://www.cliprecipe.com/recipe/af8078e5-8679-4b5c-afa3-f70ec40c314b
- Extracted: 2025-11-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt