Directions
- 1Boil some water and salt it like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes, stirring every 2 minutes.
- 4Shred 1 pound of mozzarella.
- 5Shred 1 pound of Colby Jack cheese.
- 6Shred 8 ounces of cheddar cheese.
- 7Divide the shredded cheese in half.
- 8Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika. Start with a teaspoon of each and adjust to taste.
- 9Start the roux by melting 3 tablespoons of butter in a pot over medium heat.
- 10Add half of the prepared seasonings to the melted butter and bloom for about 30 seconds.
- 11Add 3 tablespoons of flour to the seasoned butter and mix until combined. Cook for about 2 minutes to cook out the flour.
- 12Gradually add one 12-ounce can of evaporated milk to the roux while whisking to remove lumps.
- 13Gradually add 2 cups of heavy cream to the mixture while whisking. This process may take 5-7 minutes.
- 14Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
- 15Turn the heat to low or off before adding the cheese to prevent curdling.
- 16Slowly add half of the shredded cheese, a handful at a time, whisking until it's all melted before adding more.
- 17If the cheese sauce is too thick, add a splash of milk to thin it out.
- 18Add the drained pasta to the cheese sauce and fold it in with a spatula until evenly coated.
- 19Take a piece of noodle and taste the seasoning, adding more if desired.
- 20Add half of the mac and cheese to a baking dish.
- 21Layer half of the remaining shredded cheese on top of the pasta in the baking dish.
- 22Add the remaining mac and cheese as the last layer.
- 23Top with the remaining shredded cheese.
- 24Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes, then broil for a few minutes to get a nice crust.
- 25Perform a crust test by tapping the top of the mac and cheese.
- 26Garnish with green onions, chives, or parsley.
- 27Serve and enjoy the cheesy mac and cheese.
Ingredients
- 1 pound Mozzarella
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- 1 pound Cavatappi pasta
- teaspoon Salt
- teaspoon Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons Flour
- 12 ounces Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- 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.
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