Directions
- 1Boil some water and salt it like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before to avoid overcooking as it will absorb the cheese sauce.
- 4Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two portions: one for the cheese sauce and one for layering in the mac and cheese.
- 6Prepare the seasonings by combining salt, pepper, garlic powder, and paprika in a container.
- 7In a pan on medium heat, melt 3 tablespoons of butter.
- 8Add half of the seasoning mixture to the melted butter and let it cook for about 30 seconds, a process called blooming the seasonings.
- 9Add 3 tablespoons of flour to the pan and mix it well, cooking the roux for 2-3 minutes to ensure a smooth mac and cheese.
- 10Switch to a whisk and add a quarter of a 12-ounce can of evaporated milk, whisking to remove any flour lumps, creating a béchamel.
- 11Continue adding the remaining evaporated milk gradually, whisking constantly.
- 12Whisk the béchamel for about 1 minute before adding anything else.
- 13Add about 1 tablespoon of Dijon mustard and mix it in.
- 14Slowly add 2 cups of heavy cream, a little at a time, while whisking on medium heat.
- 15Let the sauce cook for about 2 minutes after adding the last of the heavy cream.
- 16Reduce the heat to low.
- 17Slowly add half of the shredded cheese, mixing it in at the same time and ensuring it's all melted before adding more.
- 18Add the remaining half of the shredded cheese and the rest of the seasoning mixture, mixing until all the cheese is melted.
- 19Add the cooked pasta to the cheese sauce and fold it in until thoroughly combined.
- 20Taste a noodle and adjust seasonings if desired.
- 21Take a baking dish and put half of the mac and cheese in it.
- 22Layer with some of the remaining shredded cheese.
- 23Add the rest of the mac and cheese.
- 24Top with the remaining shredded cheese.
- 25Bake in the oven at 350 degrees Fahrenheit for 25-30 minutes until the cheese on top is melted.
- 26Broil for 2 minutes for a crispy top.
- 27Serve and enjoy!
Ingredients
- 1 pound mozzarella cheese
- 1 pound colby jack cheese
- 8 ounces sharp cheddar cheese
- 1 pound macaroni
- salt
- pepper
- garlic powder
- paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 12 ounces evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups heavy cream
Equipment
potgraterbowlwhiskpanbaking dishspatulaoven mitts
Tips
- Always shred your own cheese; pre-shredded cheese contains a film (like cornstarch or potato starch) that can make your mac and cheese grainy.
- Bloom the seasonings in melted butter for about 30 seconds to enhance their flavor.
- Cook the roux (flour and fat mixture) for 2-3 minutes to prevent a grainy texture in your mac and cheese.
- When adding cheese, ensure the heat is on low to prevent the cheese from curdling.
- Gradually add cheese to the sauce, allowing each addition to melt completely before adding more.
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