Mac and Cheese

Serves 1
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Directions

  1. 1Boil some water and salt it like the ocean.
  2. 2Boil some water and salt it like the ocean.
  3. 3Boil some water and salt it like the ocean.
  4. 4Add 1 pound of cavatappi pasta to the boiling water.
  5. 5Add 1 pound of cavatappi pasta to the boiling water.
  6. 6Add 1 pound of cavatappi pasta to the boiling water.
  7. 7Boil the pasta for 8 minutes, stirring every 2 minutes.
  8. 8Boil the pasta for 8 minutes, stirring every 2 minutes.
  9. 9Boil the pasta for 8 minutes, stirring every 2 minutes.
  10. 10Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  11. 11Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  12. 12Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  13. 13Divide the shredded cheese into two halves.
  14. 14Divide the shredded cheese into two halves.
  15. 15Divide the shredded cheese into two halves.
  16. 16Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasonings. Start with a teaspoon if unsure, and taste as you go.
  17. 17Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasonings. Start with a teaspoon if unsure, and taste as you go.
  18. 18Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasonings. Start with a teaspoon if unsure, and taste as you go.
  19. 19Melt 3 tablespoons of butter in a pan over medium heat.
  20. 20Melt 3 tablespoons of butter in a pan over medium heat.
  21. 21Melt 3 tablespoons of butter in a pan over medium heat.
  22. 22Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
  23. 23Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
  24. 24Add half of the seasonings to the melted butter and cook for about 30 seconds to bloom them.
  25. 25Add 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.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Gradually add 1 can (12 ounces) of evaporated milk to the roux, whisking continuously to avoid lumps.
  29. 29Gradually add 1 can (12 ounces) of evaporated milk to the roux, whisking continuously to avoid lumps.
  30. 30Gradually add 1 can (12 ounces) of evaporated milk to the roux, whisking continuously to avoid lumps.
  31. 31Gradually add 2 cups of heavy cream to the béchamel sauce, whisking continuously.
  32. 32Gradually add 2 cups of heavy cream to the béchamel sauce, whisking continuously.
  33. 33Gradually add 2 cups of heavy cream to the béchamel sauce, whisking continuously.
  34. 34Add the remaining seasonings and one spoonful of Dijon mustard to the sauce, and mix well.
  35. 35Add the remaining seasonings and one spoonful of Dijon mustard to the sauce, and mix well.
  36. 36Add the remaining seasonings and one spoonful of Dijon mustard to the sauce, and mix well.
  37. 37Turn 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.
  38. 38Turn 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.
  39. 39Turn 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.
  40. 40Add the cooked pasta to the cheese sauce and fold it in until everything is well combined.
  41. 41Add the cooked pasta to the cheese sauce and fold it in until everything is well combined.
  42. 42Add the cooked pasta to the cheese sauce and fold it in until everything is well combined.
  43. 43Add half of the pasta mixture to the baking dish.
  44. 44Add half of the pasta mixture to the baking dish.
  45. 45Add half of the pasta mixture to the baking dish.
  46. 46Layer with half of the remaining shredded cheese.
  47. 47Layer with half of the remaining shredded cheese.
  48. 48Layer with half of the remaining shredded cheese.
  49. 49Add the remaining pasta mixture as the next layer.
  50. 50Add the remaining pasta mixture as the next layer.
  51. 51Add the remaining pasta mixture as the next layer.
  52. 52Top with the last layer of shredded cheese.
  53. 53Top with the last layer of shredded cheese.
  54. 54Top with the last layer of shredded cheese.
  55. 55Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  56. 56Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  57. 57Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  58. 58Perform a crust test by gently tapping the top of the mac and cheese to ensure it's firm and crispy.
  59. 59Perform a crust test by gently tapping the top of the mac and cheese to ensure it's firm and crispy.
  60. 60Perform a crust test by gently tapping the top of the mac and cheese to ensure it's firm and crispy.
  61. 61Garnish with green onions, chives, or parsley.
  62. 62Garnish with green onions, chives, or parsley.
  63. 63Garnish with green onions, chives, or parsley.

Ingredients

  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi 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 Cheddar cheese
  • 8 ounces Cheddar cheese
  • 8 ounces Cheddar cheese
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • 3 tablespoons All-purpose flour
  • 3 tablespoons All-purpose flour
  • 3 tablespoons All-purpose flour
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • Green onions
  • Green onions
  • 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.