Directions
- 1Boil some water and salt it.
- 2Add 1 pound of cavatappi pasta to the boiling water and boil for 8 minutes, stirring every 2 minutes.
- 3Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 4Divide the shredded cheese in half.
- 5Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika. Start with a teaspoon of each if unsure, then taste and adjust.
- 6Melt 3 tablespoons of butter in a pot over medium heat.
- 7Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom them.
- 8Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes.
- 9Add one 12-ounce can of evaporated milk gradually, whisking constantly to avoid clumps and ensure a creamy texture.
- 10Add 2 cups of heavy cream in increments, whisking continuously.
- 11Add the remaining seasonings and a spoonful of Dijon mustard to the sauce and whisk.
- 12Turn the heat to low or off, then slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
- 13Pour half of the mac and cheese into a baking dish.
- 14Layer with half of the remaining shredded cheese.
- 15Add the last layer of mac and cheese.
- 16Top with the remaining shredded cheese.
- 17Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes.
- 18Broil for a few minutes to get a nice crust on top.
- 19Sprinkle with green onions or 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
- 1 can evaporated milk
- 2 cups heavy cream
- 1 spoonful Dijon mustard
- green onions
Equipment
potcutting boardknifegraterbowlsmeasuring cupwhiskspatulabaking dishoven mitts
Tips
- Shred your own cheese for a creamy texture, as pre-shredded cheese can be grainy and not melt properly.
- Bloom the seasonings in melted butter for about 30 seconds to enhance their flavor.
- Add evaporated milk and heavy cream gradually, whisking constantly to prevent a soupy mac and cheese.
- If your cheese sauce is too thick, add a splash of milk to thin it out.
- Turn off or lower the heat before adding the cheese to the sauce to prevent it from curdling and becoming grainy.
- For a nice crust, broil the mac and cheese for a few minutes after baking.
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