# Mac and Cheese

This video shows how to make mac and cheese for this holiday season.

- Total time: 25 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

1. Start by boiling some water and add salt until it tastes like the ocean.
2. Add one pound of cavatappi pasta to the boiling water.
3. Boil 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.
4. Shred the cheese, including 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar.
5. Divide the shredded cheese into two bowls, as half will go into the cheese sauce and half will be layered with the mac and cheese.
6. Prepare the seasoning mix: add salt, pepper, garlic powder, and paprika to a container and mix them well.
7. In a pan on medium heat, melt 3 tablespoons of butter.
8. Add half of the seasoning mix to the melted butter and let it cook for about 30 seconds.
9. Add 3 tablespoons of flour to the pan and cook this roux for 2 to 3 minutes, making sure to mix thoroughly.
10. Switch to a whisk and add about a quarter of a 12-ounce can of evaporated milk, whisking constantly to remove any flour clumps.
11. Gradually add the rest of the evaporated milk, mixing until you form a bechamel sauce, and mix for about a minute before adding anything else.
12. Add about a tablespoon of Dijon mustard to the sauce, if desired, and mix it in.
13. Slowly add 2 cups of heavy cream, a little at a time, while continuing to whisk on medium heat.
14. Let it cook for about 2 minutes after adding the last bit of heavy cream.
15. Lower the heat to low before adding the cheese to prevent it from curdling.
16. Add half of the shredded cheese, slowly mixing it in until it's completely melted before adding more.
17. Add the rest of the seasoning mix to the cheese sauce.
18. Add the cooked pasta to the cheese sauce and fold it in.
19. Take a baking dish and put half of the mac and cheese in it.
20. Layer with some of the remaining shredded cheese.
21. Add the rest of the mac and cheese to the dish.
22. Top with the remaining shredded cheese.
23. Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, until all the cheese on top is melted.
24. Broil for about 2 minutes to get a golden-brown top.

## Equipment

- pot
- grater
- bowls
- whisk
- pan
- baking 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8khwTxU/
- Recipe page: https://www.cliprecipe.com/recipe/b7211e7f-cc98-4e29-8007-a29ef27e08e3
- Extracted: 2025-07-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt