Serves 1
Directions
- 1Boil some water and salt it like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes, stirring every 2 minutes.
- 4Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 5Divide the shredded cheese into two halves.
- 6Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasonings. Start with a teaspoon if unsure, and taste as you go.
- 7Melt 3 tablespoons of butter in a pan over medium heat.
- 8Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
- 9Add 3 tablespoons of flour to the pan and mix it with the bloomed seasonings and butter for about 2 minutes to cook out the flour.
- 10Gradually add 1 can (12 ounces) of evaporated milk to the roux, whisking continuously to avoid lumps.
- 11Gradually add 2 cups of heavy cream to the béchamel sauce, whisking continuously.
- 12Add the remaining seasonings and one spoonful of Dijon mustard to the sauce, and mix well.
- 13Turn the heat to low or off, then slowly add half of the shredded cheese (one of the halves divided earlier) to the sauce, whisking until fully melted and combined before adding more.
- 14Add the cooked pasta to the cheese sauce and fold it in until everything is well combined.
- 15Add half of the pasta mixture to the baking dish.
- 16Layer with half of the remaining shredded cheese.
- 17Add the remaining pasta mixture as the next layer.
- 18Top with the last layer of shredded cheese.
- 19Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, then broil for a few minutes to get a nice crust.
- 20Perform a crust test by gently tapping the top of the mac and cheese to ensure it's firm and crispy.
- 21Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound Cavatappi pasta
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- 3 tablespoons Butter
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons All-purpose flour
- 12 ounces Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- Green onions
Equipment
PotCheese graterWhiskSpatulaBaking dish
Tips
- Shred your own cheese as pre-shredded cheese has a film that makes it grainy and prevents it from melting smoothly.
- Bloom your seasonings in butter for about 30 seconds to wake up their flavors.
- When adding evaporated milk and heavy cream, add them incrementally and whisk continuously to avoid a soupy texture.
- Make sure to cook the flour completely out when making the roux to prevent a grainy mac and cheese.
- When adding cheese to the sauce, ensure the heat is low or off to prevent the cheese 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 adjust seasonings as needed.
- Broil the mac and cheese for a few minutes at the end to get a nice crust.
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