Directions
- 1Start by boiling some water and add salt until it tastes like the ocean.
- 2Add one pound of cavatappi pasta to the boiling water.
- 3Boil 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.
- 4Shred the cheese, including 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar.
- 5Divide the shredded cheese into two bowls, as half will go into the cheese sauce and half will be layered with the mac and cheese.
- 6Prepare the seasoning mix: add salt, pepper, garlic powder, and paprika to a container and mix them well.
- 7In a pan on medium heat, melt 3 tablespoons of butter.
- 8Add half of the seasoning mix to the melted butter and let it cook for about 30 seconds.
- 9Add 3 tablespoons of flour to the pan and cook this roux for 2 to 3 minutes, making sure to mix thoroughly.
- 10Switch to a whisk and add about a quarter of a 12-ounce can of evaporated milk, whisking constantly to remove any flour clumps.
- 11Gradually add the rest of the evaporated milk, mixing until you form a bechamel sauce, and mix for about a minute before adding anything else.
- 12Add about a tablespoon of Dijon mustard to the sauce, if desired, and mix it in.
- 13Slowly add 2 cups of heavy cream, a little at a time, while continuing to whisk on medium heat.
- 14Let it cook for about 2 minutes after adding the last bit of heavy cream.
- 15Lower the heat to low before adding the cheese to prevent it from curdling.
- 16Add half of the shredded cheese, slowly mixing it in until it's completely melted before adding more.
- 17Add the rest of the seasoning mix to the cheese sauce.
- 18Add the cooked pasta to the cheese sauce and fold it in.
- 19Take a baking dish and put half of the mac and cheese in it.
- 20Layer with some of the remaining shredded cheese.
- 21Add the rest of the mac and cheese to the dish.
- 22Top with the remaining shredded cheese.
- 23Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, until all the cheese on top is melted.
- 24Broil for about 2 minutes to get a golden-brown top.
Ingredients
- 1 pound mozzarella
- 1 pound Colby Jack
- 8 ounces sharp cheddar
- salt
- pepper
- garlic powder
- paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups heavy cream
- 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.
Related recipes
Creamy Boursin Kielbasa Ditalini Pasta Bake
American · Dinner
Viral Dirty Cabbage
American · Dinner
Swamp Dogs
American · Dinner
Fall Off The Bone Baby Back Ribs
American · Dinner
Crockpot Meatball Lasagna
American · Dinner
Easy Kid-Friendly Orange Chicken
American · Dinner
Cheddar bay biscuit Chicken pot pie
American · Dinner
One Skillet Venison Dirty Spaghetti
American · Dinner
French Onion Beef & Noodles
American · Dinner30m
Venison Summer Sausage
American · Dinner
Pulled Bologna Sandwich
American · Dinner
Slow Cooker Cowboy Casserole
American · Dinner4h 15m