Mac and Cheese
Directions
- 1Start by boiling some water, salting it generously like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes if making the mac and cheese right away, or 7 minutes if making it the night before.
- 4Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 5Divide the shredded cheese into two equal portions; one for the cheese sauce and one for layering.
- 6In a separate container, combine salt, pepper, garlic powder, and paprika to taste for seasonings.
- 7In a pan on medium heat, melt 3 tablespoons of butter.
- 8Once the butter is melted, add half of the seasoning mixture to bloom the seasonings, and cook for about 30 seconds.
- 9Add 3 tablespoons of flour to the pan to create a roux, and cook for 2 to 3 minutes.
- 10Using 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.
- 11Mix the béchamel for about a minute.
- 12Add about 1 tablespoon of Dijon mustard and mix it in.
- 13Slowly add 2 cups of heavy cream, a little at a time, mixing continuously on medium heat.
- 14Let it cook for about 2 minutes after adding the last bit of heavy cream.
- 15Lower the heat to low and slowly add half of the shredded cheese, mixing until completely melted before adding more.
- 16Add the rest of the seasoning mixture and mix it in.
- 17Once all the cheese is melted, add the cooked pasta to the cheese sauce.
- 18Fold the pasta into the cheese sauce until it's well combined.
- 19Take a baking dish and put half of the mac and cheese in it.
- 20Layer with some of the remaining shredded cheese.
- 21Add the rest of the mac and cheese to the baking dish.
- 22Top with the remaining shredded cheese.
- 23Bake in the oven at 350°F (175°C) for about 25 to 30 minutes, or until the cheese on top is melted.
- 24Broil for 2 minutes for a golden-brown top.
Ingredients
- 1 pound Mozzarella
- 1 pound Colby Jack
- 8 ounces Sharp Cheddar
- Salt
- Pepper
- Garlic Powder
- Paprika
- 3 tablespoons Butter
- 3 tablespoons Flour
- 12 ounces Evaporated Milk
- 1 tablespoon Dijon Mustard
- 2 cups Heavy Cream
- 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.
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