Mac and Cheese

35 mins
Serves 1
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Directions

  1. 1Start by boiling some water, salting it generously like the ocean.
  2. 2Start by boiling some water, salting it generously like the ocean.
  3. 3Start by boiling some water, salting it generously like the ocean.
  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 if making the mac and cheese right away, or 7 minutes if making it the night before.
  8. 8Boil the pasta for 8 minutes if making the mac and cheese right away, or 7 minutes if making it the night before.
  9. 9Boil the pasta for 8 minutes if making the mac and cheese right away, or 7 minutes if making it the night before.
  10. 10Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  11. 11Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  12. 12Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  13. 13Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
  14. 14Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
  15. 15Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
  16. 16In a separate container, combine salt, pepper, garlic powder, and paprika to taste for seasonings.
  17. 17In a separate container, combine salt, pepper, garlic powder, and paprika to taste for seasonings.
  18. 18In a separate container, combine salt, pepper, garlic powder, and paprika to taste for seasonings.
  19. 19In a pan on medium heat, melt 3 tablespoons of butter.
  20. 20In a pan on medium heat, melt 3 tablespoons of butter.
  21. 21In a pan on medium heat, melt 3 tablespoons of butter.
  22. 22Once the butter is melted, add half of the seasoning mixture to bloom the seasonings, and cook for about 30 seconds.
  23. 23Once the butter is melted, add half of the seasoning mixture to bloom the seasonings, and cook for about 30 seconds.
  24. 24Once the butter is melted, add half of the seasoning mixture to bloom the seasonings, and cook for about 30 seconds.
  25. 25Add 3 tablespoons of flour to the pan to create a roux, and cook for 2 to 3 minutes.
  26. 26Add 3 tablespoons of flour to the pan to create a roux, and cook for 2 to 3 minutes.
  27. 27Add 3 tablespoons of flour to the pan to create a roux, and cook for 2 to 3 minutes.
  28. 28Using a whisk, slowly add 12 ounces of evaporated milk, a quarter of the can at a time, making sure to whisk out all the flour clumps to create a béchamel.
  29. 29Using a whisk, slowly add 12 ounces of evaporated milk, a quarter of the can at a time, making sure to whisk out all the flour clumps to create a béchamel.
  30. 30Using a whisk, slowly add 12 ounces of evaporated milk, a quarter of the can at a time, making sure to whisk out all the flour clumps to create a béchamel.
  31. 31Mix the béchamel for about a minute.
  32. 32Mix the béchamel for about a minute.
  33. 33Mix the béchamel for about a minute.
  34. 34Add about 1 tablespoon of Dijon mustard and mix it in.
  35. 35Add about 1 tablespoon of Dijon mustard and mix it in.
  36. 36Add about 1 tablespoon of Dijon mustard and mix it in.
  37. 37Slowly add 2 cups of heavy cream, a little at a time, mixing continuously on medium heat.
  38. 38Slowly add 2 cups of heavy cream, a little at a time, mixing continuously on medium heat.
  39. 39Slowly add 2 cups of heavy cream, a little at a time, mixing continuously on medium heat.
  40. 40Let it cook for about 2 minutes after adding the last bit of heavy cream.
  41. 41Let it cook for about 2 minutes after adding the last bit of heavy cream.
  42. 42Let it cook for about 2 minutes after adding the last bit of heavy cream.
  43. 43Lower the heat to low and slowly add half of the shredded cheese, mixing until completely melted before adding more.
  44. 44Lower the heat to low and slowly add half of the shredded cheese, mixing until completely melted before adding more.
  45. 45Lower the heat to low and slowly add half of the shredded cheese, mixing until completely melted before adding more.
  46. 46Add the rest of the seasoning mixture and mix it in.
  47. 47Add the rest of the seasoning mixture and mix it in.
  48. 48Add the rest of the seasoning mixture and mix it in.
  49. 49Once all the cheese is melted, add the cooked pasta to the cheese sauce.
  50. 50Once all the cheese is melted, add the cooked pasta to the cheese sauce.
  51. 51Once all the cheese is melted, add the cooked pasta to the cheese sauce.
  52. 52Fold the pasta into the cheese sauce until it's well combined.
  53. 53Fold the pasta into the cheese sauce until it's well combined.
  54. 54Fold the pasta into the cheese sauce until it's well combined.
  55. 55Take a baking dish and put half of the mac and cheese in it.
  56. 56Take a baking dish and put half of the mac and cheese in it.
  57. 57Take a baking dish and put half of the mac and cheese in it.
  58. 58Layer with some of the remaining shredded cheese.
  59. 59Layer with some of the remaining shredded cheese.
  60. 60Layer with some of the remaining shredded cheese.
  61. 61Add the rest of the mac and cheese to the baking dish.
  62. 62Add the rest of the mac and cheese to the baking dish.
  63. 63Add the rest of the mac and cheese to the baking dish.
  64. 64Top with the remaining shredded cheese.
  65. 65Top with the remaining shredded cheese.
  66. 66Top with the remaining shredded cheese.
  67. 67Bake in the oven at 350°F (175°C) for about 25 to 30 minutes, or until the cheese on top is melted.
  68. 68Bake in the oven at 350°F (175°C) for about 25 to 30 minutes, or until the cheese on top is melted.
  69. 69Bake in the oven at 350°F (175°C) for about 25 to 30 minutes, or until the cheese on top is melted.
  70. 70Broil for 2 minutes for a golden-brown top.
  71. 71Broil for 2 minutes for a golden-brown top.
  72. 72Broil for 2 minutes for a golden-brown top.

Ingredients

  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 1 pound Colby Jack
  • 1 pound Colby Jack
  • 1 pound Colby Jack
  • 8 ounces Sharp Cheddar
  • 8 ounces Sharp Cheddar
  • 8 ounces Sharp Cheddar
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Garlic Powder
  • Garlic Powder
  • Garlic Powder
  • Paprika
  • Paprika
  • Paprika
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 3 tablespoons Flour
  • 3 tablespoons Flour
  • 12 ounces Evaporated Milk
  • 12 ounces Evaporated Milk
  • 12 ounces Evaporated Milk
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Dijon Mustard
  • 2 cups Heavy Cream
  • 2 cups Heavy Cream
  • 2 cups Heavy Cream
  • 1 pound Cavatappi Pasta
  • 1 pound Cavatappi Pasta
  • 1 pound Cavatappi Pasta

Equipment

Large PotGraterWhiskBaking dishSpatula

Tips

  • Always shred your own cheese; pre-shredded cheese contains starches that can make the mac and cheese grainy.
  • When boiling pasta for mac and cheese, boil it for 8 minutes if eating right away, or 7 minutes if preparing it the night before to prevent overcooking as it absorbs the cheese sauce.
  • When adding cheese to the sauce, keep the heat on low and add it slowly to prevent curdling.