Directions
- 1Bring some water to a boil.
- 2Salt the boiling water like the ocean.
- 3Add 1 pound of cavatappi pasta to the boiling water.
- 4Boil the pasta for 8 minutes if making mac and cheese right away, or 7 minutes if making it the night before.
- 5Grate 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 6Divide the shredded cheese into two bowls: half for the cheese sauce and half for layering.
- 7Mix salt, pepper, garlic powder (about 1 tablespoon), and smoked paprika in a small container to create the seasoning blend.
- 8In a pan on medium heat, melt 3 tablespoons of butter.
- 9Add half of the seasoning blend to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 10Add 3 tablespoons of flour to the pan and cook for 2 to 3 minutes, mixing it with the butter and seasoning to create a roux.
- 11Switch to a whisk and slowly add about a quarter of a 12-ounce can of evaporated milk, whisking constantly to remove any flour lumps.
- 12Continue gradually adding the rest of the evaporated milk, whisking until fully incorporated.
- 13Add about 1 tablespoon of Dijon mustard and mix it in.
- 14Slowly add 2 cups of heavy cream, a little at a time, whisking continuously on medium heat.
- 15Let the sauce cook for about 2 minutes after adding all the heavy cream.
- 16Lower the heat to low.
- 17Add half of the shredded cheese, slowly incorporating it into the sauce while whisking until all the cheese is melted.
- 18Add the remaining half of the seasoning blend and mix well.
- 19Add the cooked pasta to the cheese sauce and fold it in until thoroughly combined.
- 20Taste a noodle to check the seasoning and adjust if necessary.
- 21Transfer half of the mac and cheese into a baking dish.
- 22Layer with some of the remaining shredded cheese.
- 23Add the rest of the mac and cheese to the baking dish.
- 24Top with the remaining shredded cheese.
- 25Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese on top is melted.
- 26Broil for about 2 minutes to get a golden-brown crust.
- 27Serve and enjoy!
Ingredients
- gallons Water
- as needed Salt
- 1 pound Cavatappi pasta
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Sharp cheddar cheese
- as needed Pepper
- 1 tablespoon Garlic powder
- as needed Smoked paprika
- 3 tablespoons Butter
- 1 can Evaporated milk
- 3 tablespoons Flour
- 1 tablespoon Dijon mustard
- 2 cups Heavy cream
Equipment
PotWooden spoonGraterBowlsWhiskPanBaking dishOven mittsSpatula
Tips
- If making mac and cheese the night before, boil pasta for 7 minutes to prevent overcooking as it will absorb cheese sauce.
- Always shred your own cheese; pre-shredded cheese contains starches that can make your mac and cheese grainy.
- To prevent cheese from curdling, add it to the sauce on low heat and melt it slowly, adding in batches.
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