Directions
- 1Boil some water.
- 2Salt the water like the ocean.
- 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 cheese, and 8 ounces of cheddar cheese.
- 6Divide the shredded cheese in half into two separate bowls.
- 7Prepare the seasonings by combining salt, pepper, garlic powder, and smoked paprika in a bowl.
- 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.
- 11Gradually add one 12-ounce can of evaporated milk, whisking constantly to avoid lumps and maintain a creamy texture.
- 12Gradually add 2 cups of heavy cream, whisking continuously, which may take about 5 to 7 minutes.
- 13Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
- 14Turn the heat to low or off.
- 15Slowly add half of the shredded cheese in handfuls, whisking until each addition is fully melted and incorporated before adding more.
- 16Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
- 17If unsure about seasoning, take a piece of noodle, try it and add more if you want a little bit more of something.
- 18Add half of the pasta mixture to a baking dish.
- 19Layer half of the remaining shredded cheese over the pasta in the baking dish.
- 20Add the last layer of pasta over the cheese.
- 21Top with the remaining shredded cheese.
- 22Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, then broil for a few minutes to get a nice crust.
- 23Perform a crust test by tapping the top of the mac and cheese to ensure it has a good crust.
- 24Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound cavatappi pasta
- salt
- 1 pound mozzarella
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- 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
potknifecutting boardcheese graterbowlwhiskspatulabaking dishoven mittswooden spoon
Tips
- Shred your own cheese as pre-shredded cheese has a film on it and becomes grainy and doesn't melt all the way.
- Bloom the seasonings by cooking them in butter for about 30 seconds to wake them up and give them more flavor.
- Add evaporated milk in increments while whisking to avoid soupy mac and cheese.
- Use evaporated milk instead of regular whole milk for creamier mac and cheese.
- Add heavy cream in increments while whisking at the same time for 5 to 7 minutes.
- Turn off or lower the heat to low before adding cheese to prevent it from curdling, becoming grainy, or separating.
- Add cheese in handfuls and whisk until melted before adding more.
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- Taste the mac and cheese after adding pasta and adjust seasonings if needed.
- Broil the mac and cheese for a few minutes after baking to get a nice crust on top.
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