Mac N Cheese

25 mins
Serves 1
tiktok.com

Directions

  1. 1Bring water to a boil, then generously salt it to taste like the ocean.
  2. 2Bring water to a boil, then generously salt it to taste like the ocean.
  3. 3Bring water to a boil, then generously salt it to taste like the ocean.
  4. 4Add 1 pound of cavatappi pasta to the boiling water and cook for 8 minutes, stirring every 2 minutes.
  5. 5Add 1 pound of cavatappi pasta to the boiling water and cook for 8 minutes, stirring every 2 minutes.
  6. 6Add 1 pound of cavatappi pasta to the boiling water and cook for 8 minutes, stirring every 2 minutes.
  7. 7Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  8. 8Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  9. 9Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  10. 10Divide the shredded cheese into two equal portions.
  11. 11Divide the shredded cheese into two equal portions.
  12. 12Divide the shredded cheese into two equal portions.
  13. 13In a small bowl, combine salt, pepper, garlic powder, and smoked paprika for seasoning.
  14. 14In a small bowl, combine salt, pepper, garlic powder, and smoked paprika for seasoning.
  15. 15In a small bowl, combine salt, pepper, garlic powder, and smoked paprika for seasoning.
  16. 16Melt 3 tablespoons of butter in a large pot over medium heat.
  17. 17Melt 3 tablespoons of butter in a large pot over medium heat.
  18. 18Melt 3 tablespoons of butter in a large pot over medium heat.
  19. 19Add half of the seasoning mixture to the melted butter and cook for 30 seconds to bloom the spices.
  20. 20Add half of the seasoning mixture to the melted butter and cook for 30 seconds to bloom the spices.
  21. 21Add half of the seasoning mixture to the melted butter and cook for 30 seconds to bloom the spices.
  22. 22Add 3 tablespoons of all-purpose flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour taste.
  23. 23Add 3 tablespoons of all-purpose flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour taste.
  24. 24Add 3 tablespoons of all-purpose flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour taste.
  25. 25Gradually whisk in one 12-ounce can of evaporated milk, adding a little at a time until thoroughly combined.
  26. 26Gradually whisk in one 12-ounce can of evaporated milk, adding a little at a time until thoroughly combined.
  27. 27Gradually whisk in one 12-ounce can of evaporated milk, adding a little at a time until thoroughly combined.
  28. 28Slowly add 2 cups of heavy cream in increments while continuously whisking until fully incorporated.
  29. 29Slowly add 2 cups of heavy cream in increments while continuously whisking until fully incorporated.
  30. 30Slowly add 2 cups of heavy cream in increments while continuously whisking until fully incorporated.
  31. 31Add the remaining seasoning mixture and a spoonful of Dijon mustard to the sauce, whisking until smooth.
  32. 32Add the remaining seasoning mixture and a spoonful of Dijon mustard to the sauce, whisking until smooth.
  33. 33Add the remaining seasoning mixture and a spoonful of Dijon mustard to the sauce, whisking until smooth.
  34. 34Turn off the heat or lower it to very low, then slowly add half of the shredded cheese, stirring until completely melted before adding more.
  35. 35Turn off the heat or lower it to very low, then slowly add half of the shredded cheese, stirring until completely melted before adding more.
  36. 36Turn off the heat or lower it to very low, then slowly add half of the shredded cheese, stirring until completely melted before adding more.
  37. 37Add the cooked pasta to the cheese sauce and fold it in until all the pasta is coated.
  38. 38Add the cooked pasta to the cheese sauce and fold it in until all the pasta is coated.
  39. 39Add the cooked pasta to the cheese sauce and fold it in until all the pasta is coated.
  40. 40Pour half of the mac and cheese into a baking dish.
  41. 41Pour half of the mac and cheese into a baking dish.
  42. 42Pour half of the mac and cheese into a baking dish.
  43. 43Layer with half of the remaining shredded cheese.
  44. 44Layer with half of the remaining shredded cheese.
  45. 45Layer with half of the remaining shredded cheese.
  46. 46Add the rest of the mac and cheese to the baking dish.
  47. 47Add the rest of the mac and cheese to the baking dish.
  48. 48Add the rest of the mac and cheese to the baking dish.
  49. 49Top with the remaining shredded cheese.
  50. 50Top with the remaining shredded cheese.
  51. 51Top with the remaining shredded cheese.
  52. 52Bake in the oven at 350°F (175°C) for 25-30 minutes, then broil for a few minutes to create a nice crust on top.
  53. 53Bake in the oven at 350°F (175°C) for 25-30 minutes, then broil for a few minutes to create a nice crust on top.
  54. 54Bake in the oven at 350°F (175°C) for 25-30 minutes, then broil for a few minutes to create a nice crust on top.
  55. 55Garnish with green onions.
  56. 56Garnish with green onions.
  57. 57Garnish with green onions.

Ingredients

  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 1 pound Colby Jack
  • 1 pound Colby Jack
  • 1 pound Colby Jack
  • 8 ounces Cheddar cheese
  • 8 ounces Cheddar cheese
  • 8 ounces Cheddar cheese
  • Salt
  • Salt
  • Salt
  • 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 All-purpose flour
  • 3 tablespoons All-purpose flour
  • 3 tablespoons All-purpose 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

PotGraterWhiskSpatulaBaking dishOven mitts

Tips

  • Always shred your own cheese to avoid a grainy texture, as pre-shredded cheese has a film that prevents it from melting smoothly.
  • When making the roux, bloom the seasonings in the butter for about 30 seconds to enhance their flavor.
  • Add evaporated milk and heavy cream gradually while whisking to prevent lumps and a soupy cheese sauce. Evaporated milk provides creaminess because most of its water has been removed.
  • Cook the flour in the roux for at least two minutes to eliminate any raw flour taste, which can lead to a grainy mac and cheese.
  • When adding cheese to the sauce, make sure the heat is low or off to prevent the cheese from curdling and separating.
  • Dijon mustard pairs well with cheddar cheese, enhancing its flavor.
  • If the cheese sauce becomes too thick, add a splash of regular milk to thin it out.
Mac N Cheese | Clip Recipe