Mac N Cheese

30 mins
Serves 1
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Directions

  1. 1Boil some water.
  2. 2Boil some water.
  3. 3Boil some water.
  4. 4Salt the water generously.
  5. 5Salt the water generously.
  6. 6Salt the water generously.
  7. 7Add 1 pound of cavatappi pasta to the boiling water.
  8. 8Add 1 pound of cavatappi pasta to the boiling water.
  9. 9Add 1 pound of cavatappi pasta to the boiling water.
  10. 10Boil the pasta for 8 minutes, stirring every 2 minutes.
  11. 11Boil the pasta for 8 minutes, stirring every 2 minutes.
  12. 12Boil the pasta for 8 minutes, stirring every 2 minutes.
  13. 13Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  14. 14Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  15. 15Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  16. 16Divide the shredded cheese in half.
  17. 17Divide the shredded cheese in half.
  18. 18Divide the shredded cheese in half.
  19. 19Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasonings.
  20. 20Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasonings.
  21. 21Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasonings.
  22. 22Melt 3 tablespoons of butter in a pot over medium heat.
  23. 23Melt 3 tablespoons of butter in a pot over medium heat.
  24. 24Melt 3 tablespoons of butter in a pot over medium heat.
  25. 25Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
  26. 26Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
  27. 27Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
  28. 28Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour.
  29. 29Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour.
  30. 30Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour.
  31. 31Switch to a whisk and add one 12-ounce can of evaporated milk incrementally, whisking constantly to remove lumps.
  32. 32Switch to a whisk and add one 12-ounce can of evaporated milk incrementally, whisking constantly to remove lumps.
  33. 33Switch to a whisk and add one 12-ounce can of evaporated milk incrementally, whisking constantly to remove lumps.
  34. 34Add 2 cups of heavy cream incrementally, whisking continuously.
  35. 35Add 2 cups of heavy cream incrementally, whisking continuously.
  36. 36Add 2 cups of heavy cream incrementally, whisking continuously.
  37. 37Add the remaining seasonings and a spoonful of Dijon mustard to the sauce, whisking until combined.
  38. 38Add the remaining seasonings and a spoonful of Dijon mustard to the sauce, whisking until combined.
  39. 39Add the remaining seasonings and a spoonful of Dijon mustard to the sauce, whisking until combined.
  40. 40Turn the heat to low or off before adding the cheese.
  41. 41Turn the heat to low or off before adding the cheese.
  42. 42Turn the heat to low or off before adding the cheese.
  43. 43Slowly add the first half of the shredded cheese, one handful at a time, whisking until it's all melted.
  44. 44Slowly add the first half of the shredded cheese, one handful at a time, whisking until it's all melted.
  45. 45Slowly add the first half of the shredded cheese, one handful at a time, whisking until it's all melted.
  46. 46Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  47. 47Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  48. 48Add the cooked pasta to the cheese sauce and fold it in with a spatula.
  49. 49Layer half of the mac and cheese into a baking dish.
  50. 50Layer half of the mac and cheese into a baking dish.
  51. 51Layer half of the mac and cheese into a baking dish.
  52. 52Sprinkle half of the remaining shredded cheese over the first layer of mac and cheese.
  53. 53Sprinkle half of the remaining shredded cheese over the first layer of mac and cheese.
  54. 54Sprinkle half of the remaining shredded cheese over the first layer of mac and cheese.
  55. 55Add the last layer of mac and cheese.
  56. 56Add the last layer of mac and cheese.
  57. 57Add the last layer of mac and cheese.
  58. 58Top with the remaining shredded cheese.
  59. 59Top with the remaining shredded cheese.
  60. 60Top with the remaining shredded cheese.
  61. 61Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes.
  62. 62Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes.
  63. 63Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes.
  64. 64Broil for a few minutes to get a nice crust on top.
  65. 65Broil for a few minutes to get a nice crust on top.
  66. 66Broil for a few minutes to get a nice crust on top.
  67. 67Perform a crust test by tapping the top of the mac and cheese with a knife.
  68. 68Perform a crust test by tapping the top of the mac and cheese with a knife.
  69. 69Perform a crust test by tapping the top of the mac and cheese with a knife.
  70. 70Garnish with green onions.
  71. 71Garnish with green onions.
  72. 72Garnish with green onions.

Ingredients

  • 1 pound calabrese pasta
  • 1 pound calabrese pasta
  • 1 pound calabrese pasta
  • 1 pound mozzarella
  • 1 pound mozzarella
  • 1 pound mozzarella
  • 1 pound Colby Jack
  • 1 pound Colby Jack
  • 1 pound Colby Jack
  • 8 ounces cheddar cheese
  • 8 ounces cheddar cheese
  • 8 ounces cheddar cheese
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • 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

potcutting boardknifegraterbowlswhiskspatulabaking dishoven mitts

Tips

  • Shred your own cheese as pre-shredded cheese has a film that makes it grainy and not melt properly, leading to a gritty texture.
  • Bloom seasonings in melted butter to enhance their flavor.
  • Add evaporated milk in increments to avoid a soupy mac and cheese.
  • Use evaporated milk, not condensed milk, for creaminess.
  • Turn off or lower the heat before adding cheese to prevent curdling and a gritty texture.
  • Add cheese slowly, one handful at a time, whisking until each addition is melted before adding more.
  • If the cheese sauce is too thick, add a splash of milk to thin it out.
  • Dijon mustard pairs well with cheddar cheese and enhances its flavor.
  • Before baking, taste the mac and cheese to adjust seasonings as needed.