Mac and Cheese

35 mins
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.
  11. 11Shred 1 pound of mozzarella.
  12. 12Shred 1 pound of mozzarella.
  13. 13Shred 1 pound of Colby Jack cheese.
  14. 14Shred 1 pound of Colby Jack cheese.
  15. 15Shred 1 pound of Colby Jack cheese.
  16. 16Shred 8 ounces of cheddar cheese.
  17. 17Shred 8 ounces of cheddar cheese.
  18. 18Shred 8 ounces of cheddar cheese.
  19. 19Divide the shredded cheese in half.
  20. 20Divide the shredded cheese in half.
  21. 21Divide the shredded cheese in half.
  22. 22Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika. Start with a teaspoon of each and adjust to taste.
  23. 23Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika. Start with a teaspoon of each and adjust to taste.
  24. 24Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika. Start with a teaspoon of each and adjust to taste.
  25. 25Start the roux by melting 3 tablespoons of butter in a pot over medium heat.
  26. 26Start the roux by melting 3 tablespoons of butter in a pot over medium heat.
  27. 27Start the roux by melting 3 tablespoons of butter in a pot over medium heat.
  28. 28Add half of the prepared seasonings to the melted butter and bloom for about 30 seconds.
  29. 29Add half of the prepared seasonings to the melted butter and bloom for about 30 seconds.
  30. 30Add half of the prepared seasonings to the melted butter and bloom for about 30 seconds.
  31. 31Add 3 tablespoons of flour to the seasoned butter and mix until combined. Cook for about 2 minutes to cook out the flour.
  32. 32Add 3 tablespoons of flour to the seasoned butter and mix until combined. Cook for about 2 minutes to cook out the flour.
  33. 33Add 3 tablespoons of flour to the seasoned butter and mix until combined. Cook for about 2 minutes to cook out the flour.
  34. 34Gradually add one 12-ounce can of evaporated milk to the roux while whisking to remove lumps.
  35. 35Gradually add one 12-ounce can of evaporated milk to the roux while whisking to remove lumps.
  36. 36Gradually add one 12-ounce can of evaporated milk to the roux while whisking to remove lumps.
  37. 37Gradually add 2 cups of heavy cream to the mixture while whisking. This process may take 5-7 minutes.
  38. 38Gradually add 2 cups of heavy cream to the mixture while whisking. This process may take 5-7 minutes.
  39. 39Gradually add 2 cups of heavy cream to the mixture while whisking. This process may take 5-7 minutes.
  40. 40Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  41. 41Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  42. 42Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  43. 43Turn the heat to low or off before adding the cheese to prevent curdling.
  44. 44Turn the heat to low or off before adding the cheese to prevent curdling.
  45. 45Turn the heat to low or off before adding the cheese to prevent curdling.
  46. 46Slowly add half of the shredded cheese, a handful at a time, whisking until it's all melted before adding more.
  47. 47Slowly add half of the shredded cheese, a handful at a time, whisking until it's all melted before adding more.
  48. 48Slowly add half of the shredded cheese, a handful at a time, whisking until it's all melted before adding more.
  49. 49If the cheese sauce is too thick, add a splash of milk to thin it out.
  50. 50If the cheese sauce is too thick, add a splash of milk to thin it out.
  51. 51If the cheese sauce is too thick, add a splash of milk to thin it out.
  52. 52Add the drained pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  53. 53Add the drained pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  54. 54Add the drained pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  55. 55Take a piece of noodle and taste the seasoning, adding more if desired.
  56. 56Take a piece of noodle and taste the seasoning, adding more if desired.
  57. 57Take a piece of noodle and taste the seasoning, adding more if desired.
  58. 58Add half of the mac and cheese to a baking dish.
  59. 59Add half of the mac and cheese to a baking dish.
  60. 60Add half of the mac and cheese to a baking dish.
  61. 61Layer half of the remaining shredded cheese on top of the pasta in the baking dish.
  62. 62Layer half of the remaining shredded cheese on top of the pasta in the baking dish.
  63. 63Layer half of the remaining shredded cheese on top of the pasta in the baking dish.
  64. 64Add the remaining mac and cheese as the last layer.
  65. 65Add the remaining mac and cheese as the last layer.
  66. 66Add the remaining mac and cheese as the last layer.
  67. 67Top with the remaining shredded cheese.
  68. 68Top with the remaining shredded cheese.
  69. 69Top with the remaining shredded cheese.
  70. 70Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes, then broil for a few minutes to get a nice crust.
  71. 71Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes, then broil for a few minutes to get a nice crust.
  72. 72Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes, then broil for a few minutes to get a nice crust.
  73. 73Perform a crust test by tapping the top of the mac and cheese.
  74. 74Perform a crust test by tapping the top of the mac and cheese.
  75. 75Perform a crust test by tapping the top of the mac and cheese.
  76. 76Garnish with green onions, chives, or parsley.
  77. 77Garnish with green onions, chives, or parsley.
  78. 78Garnish with green onions, chives, or parsley.
  79. 79Serve and enjoy the cheesy mac and cheese.
  80. 80Serve and enjoy the cheesy mac and cheese.
  81. 81Serve and enjoy the cheesy mac and cheese.

Ingredients

  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 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
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • teaspoon Salt
  • teaspoon Salt
  • teaspoon Salt
  • teaspoon Pepper
  • teaspoon Pepper
  • teaspoon Pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 3 tablespoons Flour
  • 3 tablespoons 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

PotGraterWhiskBaking dishSpatulaOven mitts

Tips

  • Shred your own cheese as pre-shredded cheese has a film that makes it grainy and prevents it from melting properly.
  • Cook the flour completely to avoid a grainy mac and cheese.
  • Add evaporated milk and heavy cream incrementally while whisking to avoid a soupy mac and cheese.
  • Turn off or lower the heat before adding cheese to prevent curdling and separation.
  • Dijon mustard enhances the flavor of cheddar cheese.
Mac and Cheese | Clip Recipe