Directions
- 1Bring water to a boil, then generously salt it to taste like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water and cook 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 into two equal portions.
- 5In a small bowl, combine salt, pepper, garlic powder, and smoked paprika for seasoning.
- 6Melt 3 tablespoons of butter in a large pot over medium heat.
- 7Add half of the seasoning mixture to the melted butter and cook for 30 seconds to bloom the spices.
- 8Add 3 tablespoons of all-purpose flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour taste.
- 9Gradually whisk in one 12-ounce can of evaporated milk, adding a little at a time until thoroughly combined.
- 10Slowly add 2 cups of heavy cream in increments while continuously whisking until fully incorporated.
- 11Add the remaining seasoning mixture and a spoonful of Dijon mustard to the sauce, whisking until smooth.
- 12Turn off the heat or lower it to very low, then slowly add half of the shredded cheese, stirring until completely melted before adding more.
- 13Add the cooked pasta to the cheese sauce and fold it in until all the pasta is coated.
- 14Pour half of the mac and cheese into a baking dish.
- 15Layer with half of the remaining shredded cheese.
- 16Add the rest of the mac and cheese to the baking dish.
- 17Top with the remaining shredded cheese.
- 18Bake 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.
- 19Garnish with green onions.
Ingredients
- 1 pound Cavatappi pasta
- 1 pound Mozzarella
- 1 pound Colby Jack
- 8 ounces Cheddar cheese
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 12 ounces Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- 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.
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