Directions
- 1Boil some water and add salt.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes, stirring every 2 minutes.
- 4Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 5Divide the shredded cheese in half into two separate bowls.
- 6Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
- 7Melt 3 tablespoons of butter in a pan over medium heat.
- 8Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 9Add 3 tablespoons of flour to the pan and mix until combined, cooking for about 2 minutes to cook out the flour.
- 10Add 12 ounces of evaporated milk gradually while whisking to avoid clumps.
- 11Add 2 cups of heavy cream in increments while whisking at the same time.
- 12Add the remaining half of the seasonings and a spoonful of Dijon mustard.
- 13Turn the heat to low or off to prevent the cheese from curdling.
- 14Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
- 15Add the cooked pasta to the cheese sauce and fold it in using a spatula until all the pasta is coated.
- 16Add half of the mac and cheese to a baking dish.
- 17Layer with half of the remaining shredded cheese.
- 18Add the remaining mac and cheese on top.
- 19Top with the last layer of cheese.
- 20Bake in the oven at 350°F for 25 to 30 minutes, then broil for a few minutes for a nice crust.
- 21Garnish with green onions (or chives/parsley).
Ingredients
- 1 pound Elbow pasta
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 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
PotCutting boardKnifeBox graterBowlsMeasuring spoonsMeasuring cupsLarge panSpatulaWhiskColanderBaking dishOven mittsSpoon
Tips
- Shred your own cheese as pre-shredded cheese can become grainy and not melt properly.
- Bloom the seasonings in butter to enhance their flavor.
- Gradually add evaporated milk and heavy cream to prevent the mac and cheese from becoming soupy.
- Use evaporated milk for a creamy texture instead of regular milk.
- Turn off or lower the heat to low before adding cheese to prevent it from curdling.
- Mustard and cheddar pair well together and enhance the flavor.
- If cheese sauce is too thick, add a splash of milk to thin it out.
- Perform a crust test by tapping on the mac and cheese to ensure a nice crust.
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