# Mac and Cheese

A creamy mac and cheese recipe for the holiday season that is sure to please everyone.

- Total time: 35 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

1. Boil some water.
2. Salt the water like the ocean.
3. Add 1 pound of cavatappi pasta to the boiling water.
4. Boil the pasta for 8 minutes, stirring every 2 minutes.
5. Shred 1 pound of mozzarella, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
6. Divide the shredded cheese in half into two separate bowls.
7. Prepare the seasonings by combining salt, pepper, garlic powder, and smoked paprika in a bowl.
8. Melt 3 tablespoons of butter in a pot over medium heat.
9. Add half of the seasoning mixture to the melted butter and cook for about 30 seconds to bloom the seasonings.
10. Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour.
11. Gradually add one 12-ounce can of evaporated milk, whisking constantly to avoid lumps and maintain a creamy texture.
12. Gradually add 2 cups of heavy cream, whisking continuously, which may take about 5 to 7 minutes.
13. Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
14. Turn the heat to low or off.
15. Slowly add half of the shredded cheese in handfuls, whisking until each addition is fully melted and incorporated before adding more.
16. Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
17. If unsure about seasoning, take a piece of noodle, try it and add more if you want a little bit more of something.
18. Add half of the pasta mixture to a baking dish.
19. Layer half of the remaining shredded cheese over the pasta in the baking dish.
20. Add the last layer of pasta over the cheese.
21. Top with the remaining shredded cheese.
22. Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, then broil for a few minutes to get a nice crust.
23. Perform a crust test by tapping the top of the mac and cheese to ensure it has a good crust.
24. Garnish with green onions, chives, or parsley.

## Equipment

- pot
- knife
- cutting board
- cheese grater
- bowl
- whisk
- spatula
- baking dish
- oven mitts
- wooden 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.

## Source

- Original video: https://www.tiktok.com/t/ZTrjF93cJ/
- Recipe page: https://www.cliprecipe.com/recipe/d17b1e46-1272-4438-a2d9-64a45e4ca348
- Extracted: 2025-11-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt