Directions
- 1Boil water and salt it.
- 2Add 1 pound of cavatappi pasta and boil for 8 minutes (7 minutes if making the mac and cheese the night before).
- 3Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 4In a plastic container, mix salt, pepper, garlic powder and paprika.
- 5In a pan, melt 3 tablespoons of butter on medium heat.
- 6Add half of the prepared seasoning to the melted butter (blooming the seasoning).
- 7Cook for 30 seconds. Add 3 tablespoons of flour and cook for 2-3 minutes.
- 8Whisk in a quarter of the evaporated milk to get rid of the flour lumps.
- 9Add the rest of the milk gradually.
- 10Add 1 tablespoon of Dijon mustard. Mix for about 1 minute.
- 11Slowly add 2 cups of heavy cream, a little at a time, while whisking.
- 12Cook for 2 minutes, adding the last bit of heavy cream.
- 13Reduce the heat to low. Add half of the shredded cheese and mix until completely melted.
- 14Add the rest of the cheese and the remaining seasoning and mix until melted.
- 15Add the cooked pasta and mix to coat evenly.
- 16Pour half of the mac and cheese into a baking dish. Layer with the remaining cheese.
- 17Top with the remaining mac and cheese and sprinkle the rest of the cheese on top.
- 18Bake at 350°F for 25-30 minutes until the cheese on top is melted. Broil for 2 minutes.
Ingredients
- 1 water
- 1 salt
- 1 pound Cavatappi pasta
- 1 pound mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar cheese
- 1 seasoning
- 3 tablespoons butter
- 12 ounces evaporated milk
- 3 tablespoons flour
- 1 tablespoon Dijon mustard
- 2 cups heavy cream
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
Equipment
potwooden spooncheese gratermixing bowlsplastic containerwhiskpanspatulabaking dishoven
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