# Mac N Cheese

Learn how to make creamy mac and cheese for the holiday season without it turning soupy or grainy.

- Total time: 25 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- Pot
- Grater
- Whisk
- Spatula
- Baking dish
- Oven 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.

## Source

- Original video: https://www.tiktok.com/t/ZTr6ac2hY/
- Recipe page: https://www.cliprecipe.com/recipe/dd6a1654-6c2c-4180-8431-0876faca0216
- Extracted: 2025-11-27

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