Mac N Cheese

50 mins
Serves 1
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Directions

  1. 1Boil some water and salt it like the ocean.
  2. 2Add 1 pound of cavatappi pasta to the boiling water and cook for 8 minutes, stirring every 2 minutes.
  3. 3Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  4. 4Divide the shredded cheese into two equal portions.
  5. 5Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  6. 6Melt 3 tablespoons of butter in a pan over medium heat.
  7. 7Add half of the prepared seasonings to the melted butter and bloom them for about 30 seconds.
  8. 8Add 3 tablespoons of flour to the pan and mix until combined, cooking for about 2 minutes to cook out the flour.
  9. 9Gradually add one 12-ounce can of evaporated milk to the roux while whisking constantly to avoid clumps.
  10. 10Gradually add 2 cups of heavy cream to the mixture while whisking, which may take about 5-7 minutes.
  11. 11Add the remaining seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
  12. 12Turn the heat to low or off, then slowly add half of the shredded cheese, whisking until fully melted before adding more.
  13. 13Add the cooked pasta to the cheese sauce and fold it in until everything is well combined.
  14. 14If needed, take a piece of noodle and taste the mac and cheese to adjust seasonings.
  15. 15Add half of the mac and cheese to a baking dish.
  16. 16Sprinkle half of the remaining shredded cheese over the first layer of pasta.
  17. 17Add the last layer of mac and cheese.
  18. 18Top with the remaining shredded cheese.
  19. 19Bake in the oven at 350°F (175°C) for 25-30 minutes, then broil for a few minutes to create a crust.
  20. 20Perform a crust test by gently tapping the top of the mac and cheese to ensure it's crispy.
  21. 21Garnish with green onions, chives, or parsley.

Ingredients

  • 1 pound calabrese 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 (12 ounces) evaporated milk
  • 2 cups heavy cream
  • 1 spoonful Dijon mustard
  • green onions

Equipment

potwooden spoongraterbowlspanwhiskspatulabaking dish

Tips

  • Shred your own cheese for a creamy texture, as pre-shredded cheese can be grainy and not melt well due to a film on it.
  • When adding seasonings, start with a teaspoon and taste as you go to adjust to your preference.
  • Bloom the seasonings in melted butter for about 30 seconds to wake up their flavor.
  • Cook the flour completely when making the roux to avoid a grainy mac and cheese.
  • Add evaporated milk and heavy cream in small increments while whisking to prevent the mac and cheese from becoming soupy.
  • Use evaporated milk for creaminess, as it has 60% of its water evaporated.
  • Turn off or lower the heat to low when adding cheese to the sauce to prevent it from curdling or separating.
  • If your cheese sauce is too thick, add a splash of milk to thin it out.
  • Taste the mac and cheese after mixing in the pasta to ensure the seasoning is to your liking.
  • Broil the mac and cheese for a few minutes at the end to get a nice crust on top.