Mac and Cheese

35 mins
Serves 1
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Directions

  1. 1Boil some water.
  2. 2Boil some water.
  3. 3Boil some water.
  4. 4Salt the water like the ocean.
  5. 5Salt the water like the ocean.
  6. 6Salt the water like the ocean.
  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 cheese, and 8 ounces of cheddar cheese.
  14. 14Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  15. 15Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
  16. 16Divide the shredded cheese in half into two separate bowls.
  17. 17Divide the shredded cheese in half into two separate bowls.
  18. 18Divide the shredded cheese in half into two separate bowls.
  19. 19Prepare the seasonings by combining salt, pepper, garlic powder, and smoked paprika in a bowl.
  20. 20Prepare the seasonings by combining salt, pepper, garlic powder, and smoked paprika in a bowl.
  21. 21Prepare the seasonings by combining salt, pepper, garlic powder, and smoked paprika in a bowl.
  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. 31Gradually add one 12-ounce can of evaporated milk, whisking constantly to avoid lumps and maintain a creamy texture.
  32. 32Gradually add one 12-ounce can of evaporated milk, whisking constantly to avoid lumps and maintain a creamy texture.
  33. 33Gradually add one 12-ounce can of evaporated milk, whisking constantly to avoid lumps and maintain a creamy texture.
  34. 34Gradually add 2 cups of heavy cream, whisking continuously, which may take about 5 to 7 minutes.
  35. 35Gradually add 2 cups of heavy cream, whisking continuously, which may take about 5 to 7 minutes.
  36. 36Gradually add 2 cups of heavy cream, whisking continuously, which may take about 5 to 7 minutes.
  37. 37Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  38. 38Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  39. 39Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
  40. 40Turn the heat to low or off.
  41. 41Turn the heat to low or off.
  42. 42Turn the heat to low or off.
  43. 43Slowly add half of the shredded cheese in handfuls, whisking until each addition is fully melted and incorporated before adding more.
  44. 44Slowly add half of the shredded cheese in handfuls, whisking until each addition is fully melted and incorporated before adding more.
  45. 45Slowly add half of the shredded cheese in handfuls, whisking until each addition is fully melted and incorporated before adding more.
  46. 46Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  47. 47Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  48. 48Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  49. 49If unsure about seasoning, take a piece of noodle, try it and add more if you want a little bit more of something.
  50. 50If unsure about seasoning, take a piece of noodle, try it and add more if you want a little bit more of something.
  51. 51If unsure about seasoning, take a piece of noodle, try it and add more if you want a little bit more of something.
  52. 52Add half of the pasta mixture to a baking dish.
  53. 53Add half of the pasta mixture to a baking dish.
  54. 54Add half of the pasta mixture to a baking dish.
  55. 55Layer half of the remaining shredded cheese over the pasta in the baking dish.
  56. 56Layer half of the remaining shredded cheese over the pasta in the baking dish.
  57. 57Layer half of the remaining shredded cheese over the pasta in the baking dish.
  58. 58Add the last layer of pasta over the cheese.
  59. 59Add the last layer of pasta over the cheese.
  60. 60Add the last layer of pasta over the cheese.
  61. 61Top with the remaining shredded cheese.
  62. 62Top with the remaining shredded cheese.
  63. 63Top with the remaining shredded cheese.
  64. 64Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  65. 65Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  66. 66Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, then broil for a few minutes to get a nice crust.
  67. 67Perform a crust test by tapping the top of the mac and cheese to ensure it has a good crust.
  68. 68Perform a crust test by tapping the top of the mac and cheese to ensure it has a good crust.
  69. 69Perform a crust test by tapping the top of the mac and cheese to ensure it has a good crust.
  70. 70Garnish with green onions, chives, or parsley.
  71. 71Garnish with green onions, chives, or parsley.
  72. 72Garnish with green onions, chives, or parsley.

Ingredients

  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • 1 pound cavatappi pasta
  • salt
  • salt
  • salt
  • 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
  • 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

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.