Mac and Cheese
Directions
- 1Boil salted water and add 1 pound of cavatappi pasta. Boil for 8 minutes if making immediately, or 7 minutes if making ahead of time.
- 2Shred 1 pound of mozzarella, 1 pound of Colby jack, and 8 ounces of sharp cheddar cheese. Do not use pre-shredded cheese from the store.
- 3Mix salt, pepper, garlic powder and paprika in a container.
- 4Melt 3 tablespoons of butter in a pan on medium heat.
- 5Add half of the seasoning mix to the melted butter and cook for 30 seconds.
- 6Add 3 tablespoons of flour and cook for 2-3 minutes.
- 7Slowly whisk in a quarter of the can of evaporated milk (12 ounces).
- 8Continue whisking in the remaining evaporated milk and add 1 tablespoon of Dijon mustard (optional). Mix for about one minute.
- 9Slowly add 2 cups of heavy cream, a little at a time, while whisking and keeping on medium heat.
- 10Reduce heat to low and add half of the shredded cheese, mixing until melted.
- 11Add the remaining cheese and seasoning, mixing until fully melted.
- 12Add the cooked pasta and fold it into the cheese sauce.
- 13Transfer half the mac and cheese to a baking dish, top with half of the remaining cheese, and repeat layers.
- 14Bake at 350 degrees for 25-30 minutes, until the top cheese is melted. Broil for 2 minutes.
Ingredients
- 1 water
- 1 teaspoon salt
- 1 pound cavalatappi pasta
- 1 pound mozzarella cheese
- 1 pound colby jack cheese
- 8 ounces sharp cheddar cheese
- 1 tablespoon seasoning
- 1 tablespoon 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 bowlsplastic containerwhiskpanspatulabaking dishoven
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