Mac and Cheese

25 mins
Serves 1
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Directions

  1. 1Start by boiling some water and add salt until it tastes like the ocean.
  2. 2Start by boiling some water and add salt until it tastes like the ocean.
  3. 3Start by boiling some water and add salt until it tastes like the ocean.
  4. 4Add one pound of cavatappi pasta to the boiling water.
  5. 5Add one pound of cavatappi pasta to the boiling water.
  6. 6Add one pound of cavatappi pasta to the boiling water.
  7. 7Boil the pasta for 8 minutes if you're making mac and cheese right away. If you're making mac and cheese the night before, boil it for 7 minutes, because the pasta is going to absorb all the cheese sauce and it's going to overcook the pasta.
  8. 8Boil the pasta for 8 minutes if you're making mac and cheese right away. If you're making mac and cheese the night before, boil it for 7 minutes, because the pasta is going to absorb all the cheese sauce and it's going to overcook the pasta.
  9. 9Boil the pasta for 8 minutes if you're making mac and cheese right away. If you're making mac and cheese the night before, boil it for 7 minutes, because the pasta is going to absorb all the cheese sauce and it's going to overcook the pasta.
  10. 10Shred the cheese, including 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar.
  11. 11Shred the cheese, including 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar.
  12. 12Shred the cheese, including 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar.
  13. 13Divide the shredded cheese into two bowls, as half will go into the cheese sauce and half will be layered with the mac and cheese.
  14. 14Divide the shredded cheese into two bowls, as half will go into the cheese sauce and half will be layered with the mac and cheese.
  15. 15Divide the shredded cheese into two bowls, as half will go into the cheese sauce and half will be layered with the mac and cheese.
  16. 16Prepare the seasoning mix: add salt, pepper, garlic powder, and paprika to a container and mix them well.
  17. 17Prepare the seasoning mix: add salt, pepper, garlic powder, and paprika to a container and mix them well.
  18. 18Prepare the seasoning mix: add salt, pepper, garlic powder, and paprika to a container and mix them well.
  19. 19In a pan on medium heat, melt 3 tablespoons of butter.
  20. 20In a pan on medium heat, melt 3 tablespoons of butter.
  21. 21In a pan on medium heat, melt 3 tablespoons of butter.
  22. 22Add half of the seasoning mix to the melted butter and let it cook for about 30 seconds.
  23. 23Add half of the seasoning mix to the melted butter and let it cook for about 30 seconds.
  24. 24Add half of the seasoning mix to the melted butter and let it cook for about 30 seconds.
  25. 25Add 3 tablespoons of flour to the pan and cook this roux for 2 to 3 minutes, making sure to mix thoroughly.
  26. 26Add 3 tablespoons of flour to the pan and cook this roux for 2 to 3 minutes, making sure to mix thoroughly.
  27. 27Add 3 tablespoons of flour to the pan and cook this roux for 2 to 3 minutes, making sure to mix thoroughly.
  28. 28Switch to a whisk and add about a quarter of a 12-ounce can of evaporated milk, whisking constantly to remove any flour clumps.
  29. 29Switch to a whisk and add about a quarter of a 12-ounce can of evaporated milk, whisking constantly to remove any flour clumps.
  30. 30Switch to a whisk and add about a quarter of a 12-ounce can of evaporated milk, whisking constantly to remove any flour clumps.
  31. 31Gradually add the rest of the evaporated milk, mixing until you form a bechamel sauce, and mix for about a minute before adding anything else.
  32. 32Gradually add the rest of the evaporated milk, mixing until you form a bechamel sauce, and mix for about a minute before adding anything else.
  33. 33Gradually add the rest of the evaporated milk, mixing until you form a bechamel sauce, and mix for about a minute before adding anything else.
  34. 34Add about a tablespoon of Dijon mustard to the sauce, if desired, and mix it in.
  35. 35Add about a tablespoon of Dijon mustard to the sauce, if desired, and mix it in.
  36. 36Add about a tablespoon of Dijon mustard to the sauce, if desired, and mix it in.
  37. 37Slowly add 2 cups of heavy cream, a little at a time, while continuing to whisk on medium heat.
  38. 38Slowly add 2 cups of heavy cream, a little at a time, while continuing to whisk on medium heat.
  39. 39Slowly add 2 cups of heavy cream, a little at a time, while continuing to whisk on medium heat.
  40. 40Let it cook for about 2 minutes after adding the last bit of heavy cream.
  41. 41Let it cook for about 2 minutes after adding the last bit of heavy cream.
  42. 42Let it cook for about 2 minutes after adding the last bit of heavy cream.
  43. 43Lower the heat to low before adding the cheese to prevent it from curdling.
  44. 44Lower the heat to low before adding the cheese to prevent it from curdling.
  45. 45Lower the heat to low before adding the cheese to prevent it from curdling.
  46. 46Add half of the shredded cheese, slowly mixing it in until it's completely melted before adding more.
  47. 47Add half of the shredded cheese, slowly mixing it in until it's completely melted before adding more.
  48. 48Add half of the shredded cheese, slowly mixing it in until it's completely melted before adding more.
  49. 49Add the rest of the seasoning mix to the cheese sauce.
  50. 50Add the rest of the seasoning mix to the cheese sauce.
  51. 51Add the rest of the seasoning mix to the cheese sauce.
  52. 52Add the cooked pasta to the cheese sauce and fold it in.
  53. 53Add the cooked pasta to the cheese sauce and fold it in.
  54. 54Add the cooked pasta to the cheese sauce and fold it in.
  55. 55Take a baking dish and put half of the mac and cheese in it.
  56. 56Take a baking dish and put half of the mac and cheese in it.
  57. 57Take a baking dish and put half of the mac and cheese in it.
  58. 58Layer with some of the remaining shredded cheese.
  59. 59Layer with some of the remaining shredded cheese.
  60. 60Layer with some of the remaining shredded cheese.
  61. 61Add the rest of the mac and cheese to the dish.
  62. 62Add the rest of the mac and cheese to the dish.
  63. 63Add the rest of the mac and cheese to the dish.
  64. 64Top with the remaining shredded cheese.
  65. 65Top with the remaining shredded cheese.
  66. 66Top with the remaining shredded cheese.
  67. 67Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, until all the cheese on top is melted.
  68. 68Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, until all the cheese on top is melted.
  69. 69Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, until all the cheese on top is melted.
  70. 70Broil for about 2 minutes to get a golden-brown top.
  71. 71Broil for about 2 minutes to get a golden-brown top.
  72. 72Broil for about 2 minutes to get a golden-brown top.

Ingredients

  • 1 pound mozzarella
  • 1 pound mozzarella
  • 1 pound mozzarella
  • 1 pound Colby Jack
  • 1 pound Colby Jack
  • 1 pound Colby Jack
  • 8 ounces sharp cheddar
  • 8 ounces sharp cheddar
  • 8 ounces sharp cheddar
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • paprika
  • paprika
  • paprika
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 1 can 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 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta

Equipment

potgraterbowlswhiskpanbaking dish

Tips

  • You have to shred your own cheese, no negotiation. Pre-shredded cheese at the store has a film on it, like a corn starch or potato starch, and your mac and cheese is going to turn out grainy. So, if your mac and cheese comes out grainy, this could be why.
  • Let the seasoning cook for about 30 seconds before adding the flour.
  • We want to make sure we cook the roux for 2 to 3 minutes. If your mac and cheese comes out grainy, this could be why.
  • When adding the evaporated milk, only add about a quarter of the can and whisk to get all the flour clumps out. Just add a little at a time until you make a bechamel sauce.
  • When adding the cheese, put the heat to low, so the cheese does not curdle. That could be another reason why your mac and cheese comes out grainy.
  • Fold the cheese in with the pasta.