Mac and Cheese

35m
Serves 1
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Directions

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