Mac N Cheese

40 mins
Serves 1
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Directions

  1. 1Boil some water and add salt.
  2. 2Boil some water and add salt.
  3. 3Boil some water and add salt.
  4. 4Add 1 pound of cavatappi pasta to the boiling water.
  5. 5Add 1 pound of cavatappi pasta to the boiling water.
  6. 6Add 1 pound of cavatappi pasta to the boiling water.
  7. 7Boil the pasta for 8 minutes, stirring every 2 minutes.
  8. 8Boil the pasta for 8 minutes, stirring every 2 minutes.
  9. 9Boil the pasta for 8 minutes, stirring every 2 minutes.
  10. 10Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  11. 11Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  12. 12Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  13. 13Divide the shredded cheese in half into two separate bowls.
  14. 14Divide the shredded cheese in half into two separate bowls.
  15. 15Divide the shredded cheese in half into two separate bowls.
  16. 16Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  17. 17Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  18. 18Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
  19. 19Melt 3 tablespoons of butter in a pan over medium heat.
  20. 20Melt 3 tablespoons of butter in a pan over medium heat.
  21. 21Melt 3 tablespoons of butter in a pan over medium heat.
  22. 22Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  23. 23Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  24. 24Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
  25. 25Add 3 tablespoons of flour to the pan and mix until combined, cooking for about 2 minutes to cook out the flour.
  26. 26Add 3 tablespoons of flour to the pan and mix until combined, cooking for about 2 minutes to cook out the flour.
  27. 27Add 3 tablespoons of flour to the pan and mix until combined, cooking for about 2 minutes to cook out the flour.
  28. 28Add 12 ounces of evaporated milk gradually while whisking to avoid clumps.
  29. 29Add 12 ounces of evaporated milk gradually while whisking to avoid clumps.
  30. 30Add 12 ounces of evaporated milk gradually while whisking to avoid clumps.
  31. 31Add 2 cups of heavy cream in increments while whisking at the same time.
  32. 32Add 2 cups of heavy cream in increments while whisking at the same time.
  33. 33Add 2 cups of heavy cream in increments while whisking at the same time.
  34. 34Add the remaining half of the seasonings and a spoonful of Dijon mustard.
  35. 35Add the remaining half of the seasonings and a spoonful of Dijon mustard.
  36. 36Add the remaining half of the seasonings and a spoonful of Dijon mustard.
  37. 37Turn the heat to low or off to prevent the cheese from curdling.
  38. 38Turn the heat to low or off to prevent the cheese from curdling.
  39. 39Turn the heat to low or off to prevent the cheese from curdling.
  40. 40Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  41. 41Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  42. 42Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted before adding more.
  43. 43Add the cooked pasta to the cheese sauce and fold it in using a spatula until all the pasta is coated.
  44. 44Add the cooked pasta to the cheese sauce and fold it in using a spatula until all the pasta is coated.
  45. 45Add the cooked pasta to the cheese sauce and fold it in using a spatula until all the pasta is coated.
  46. 46Add half of the mac and cheese to a baking dish.
  47. 47Add half of the mac and cheese to a baking dish.
  48. 48Add half of the mac and cheese to a baking dish.
  49. 49Layer with half of the remaining shredded cheese.
  50. 50Layer with half of the remaining shredded cheese.
  51. 51Layer with half of the remaining shredded cheese.
  52. 52Add the remaining mac and cheese on top.
  53. 53Add the remaining mac and cheese on top.
  54. 54Add the remaining mac and cheese on top.
  55. 55Top with the last layer of cheese.
  56. 56Top with the last layer of cheese.
  57. 57Top with the last layer of cheese.
  58. 58Bake in the oven at 350°F for 25 to 30 minutes, then broil for a few minutes for a nice crust.
  59. 59Bake in the oven at 350°F for 25 to 30 minutes, then broil for a few minutes for a nice crust.
  60. 60Bake in the oven at 350°F for 25 to 30 minutes, then broil for a few minutes for a nice crust.
  61. 61Garnish with green onions (or chives/parsley).
  62. 62Garnish with green onions (or chives/parsley).
  63. 63Garnish with green onions (or chives/parsley).

Ingredients

  • 1 pound Elbow pasta
  • 1 pound Elbow pasta
  • 1 pound Elbow pasta
  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 8 ounces Cheddar cheese
  • 8 ounces Cheddar cheese
  • 8 ounces Cheddar cheese
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons All-purpose flour
  • 3 tablespoons All-purpose flour
  • 3 tablespoons All-purpose flour
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • Green onions
  • Green onions
  • 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.