Directions
- 1Boil some water.
- 2Salt the water generously.
- 3Add 1 pound of cavatappi pasta to the boiling water.
- 4Boil the pasta for 8 minutes, stirring every 2 minutes.
- 5Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 6Divide the shredded cheese in half.
- 7Combine salt, pepper, garlic powder, and smoked paprika in a small bowl for seasonings.
- 8Melt 3 tablespoons of butter in a pot over medium heat.
- 9Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 10Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour.
- 11Switch to a whisk and add one 12-ounce can of evaporated milk incrementally, whisking constantly to remove lumps.
- 12Add 2 cups of heavy cream incrementally, whisking continuously.
- 13Add the remaining seasonings and a spoonful of Dijon mustard to the sauce, whisking until combined.
- 14Turn the heat to low or off before adding the cheese.
- 15Slowly add the first half of the shredded cheese, one handful at a time, whisking until it's all melted.
- 16Add the cooked pasta to the cheese sauce and fold it in with a spatula.
- 17Layer half of the mac and cheese into a baking dish.
- 18Sprinkle half of the remaining shredded cheese over the first layer of mac and cheese.
- 19Add the last layer of mac and cheese.
- 20Top with the remaining shredded cheese.
- 21Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes.
- 22Broil for a few minutes to get a nice crust on top.
- 23Perform a crust test by tapping the top of the mac and cheese with a knife.
- 24Garnish with green onions.
Ingredients
- 1 pound calabrese pasta
- 1 pound mozzarella
- 1 pound Colby Jack
- 8 ounces cheddar cheese
- salt
- 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
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.
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