Mac and Cheese

30 mins
Serves 1
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Directions

  1. 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.
  2. 2Boil salted water and add 1 pound of cavatappi pasta. Boil for 8 minutes if making immediately, or 7 minutes if making ahead of time.
  3. 3Boil salted water and add 1 pound of cavatappi pasta. Boil for 8 minutes if making immediately, or 7 minutes if making ahead of time.
  4. 4Shred 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.
  5. 5Shred 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.
  6. 6Shred 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.
  7. 7Mix salt, pepper, garlic powder and paprika in a container.
  8. 8Mix salt, pepper, garlic powder and paprika in a container.
  9. 9Mix salt, pepper, garlic powder and paprika in a container.
  10. 10Melt 3 tablespoons of butter in a pan on medium heat.
  11. 11Melt 3 tablespoons of butter in a pan on medium heat.
  12. 12Melt 3 tablespoons of butter in a pan on medium heat.
  13. 13Add half of the seasoning mix to the melted butter and cook for 30 seconds.
  14. 14Add half of the seasoning mix to the melted butter and cook for 30 seconds.
  15. 15Add half of the seasoning mix to the melted butter and cook for 30 seconds.
  16. 16Add 3 tablespoons of flour and cook for 2-3 minutes.
  17. 17Add 3 tablespoons of flour and cook for 2-3 minutes.
  18. 18Add 3 tablespoons of flour and cook for 2-3 minutes.
  19. 19Slowly whisk in a quarter of the can of evaporated milk (12 ounces).
  20. 20Slowly whisk in a quarter of the can of evaporated milk (12 ounces).
  21. 21Slowly whisk in a quarter of the can of evaporated milk (12 ounces).
  22. 22Continue whisking in the remaining evaporated milk and add 1 tablespoon of Dijon mustard (optional). Mix for about one minute.
  23. 23Continue whisking in the remaining evaporated milk and add 1 tablespoon of Dijon mustard (optional). Mix for about one minute.
  24. 24Continue whisking in the remaining evaporated milk and add 1 tablespoon of Dijon mustard (optional). Mix for about one minute.
  25. 25Slowly add 2 cups of heavy cream, a little at a time, while whisking and keeping on medium heat.
  26. 26Slowly add 2 cups of heavy cream, a little at a time, while whisking and keeping on medium heat.
  27. 27Slowly add 2 cups of heavy cream, a little at a time, while whisking and keeping on medium heat.
  28. 28Reduce heat to low and add half of the shredded cheese, mixing until melted.
  29. 29Reduce heat to low and add half of the shredded cheese, mixing until melted.
  30. 30Reduce heat to low and add half of the shredded cheese, mixing until melted.
  31. 31Add the remaining cheese and seasoning, mixing until fully melted.
  32. 32Add the remaining cheese and seasoning, mixing until fully melted.
  33. 33Add the remaining cheese and seasoning, mixing until fully melted.
  34. 34Add the cooked pasta and fold it into the cheese sauce.
  35. 35Add the cooked pasta and fold it into the cheese sauce.
  36. 36Add the cooked pasta and fold it into the cheese sauce.
  37. 37Transfer half the mac and cheese to a baking dish, top with half of the remaining cheese, and repeat layers.
  38. 38Transfer half the mac and cheese to a baking dish, top with half of the remaining cheese, and repeat layers.
  39. 39Transfer half the mac and cheese to a baking dish, top with half of the remaining cheese, and repeat layers.
  40. 40Bake at 350 degrees for 25-30 minutes, until the top cheese is melted. Broil for 2 minutes.
  41. 41Bake at 350 degrees for 25-30 minutes, until the top cheese is melted. Broil for 2 minutes.
  42. 42Bake at 350 degrees for 25-30 minutes, until the top cheese is melted. Broil for 2 minutes.

Ingredients

  • 1 water
  • 1 water
  • 1 water
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 pound cavalatappi pasta
  • 1 pound cavalatappi pasta
  • 1 pound cavalatappi pasta
  • 1 pound mozzarella cheese
  • 1 pound mozzarella cheese
  • 1 pound mozzarella cheese
  • 1 pound colby jack cheese
  • 1 pound colby jack cheese
  • 1 pound colby jack cheese
  • 8 ounces sharp cheddar cheese
  • 8 ounces sharp cheddar cheese
  • 8 ounces sharp cheddar cheese
  • 1 tablespoon seasoning
  • 1 tablespoon seasoning
  • 1 tablespoon seasoning
  • 1 tablespoon pepper
  • 1 tablespoon pepper
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 12 ounces evaporated milk
  • 12 ounces evaporated milk
  • 12 ounces evaporated milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1 chopped chives
  • 1 chopped chives
  • 1 chopped chives

Equipment

potwooden spooncheese gratermixing bowlsplastic containerwhiskpanspatulabaking dishoven