Directions
- 1Bring some water to a boil.
- 2Salt the water until it's like the ocean.
- 3Add 1 pound of Cavatappi pasta to the boiling water.
- 4Boil the pasta for 8 minutes if making the mac and cheese right away, or for 7 minutes if making it the night before.
- 5Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar.
- 6Divide the shredded cheese into two bowls: half for the cheese sauce and half for layering.
- 7Mix salt, pepper, garlic powder, and paprika in a small container to create the seasoning blend.
- 8Melt 3 tablespoons of butter in a pan on medium heat.
- 9Add half of the seasoning blend to the melted butter and let it cook for 30 seconds to bloom the seasonings.
- 10Add 3 tablespoons of flour to the pan and mix it with the butter and seasoning for 2-3 minutes to cook the roux.
- 11Gradually whisk in 1 can (12 ounces) of evaporated milk, a little at a time, to create a béchamel.
- 12Add 1 tablespoon of Dijon mustard to the béchamel and mix it in.
- 13Slowly add 2 cups of heavy cream to the sauce, mixing it in gradually.
- 14Cook the sauce for about 2 minutes after adding the last bit of heavy cream.
- 15Lower the heat to low and gradually add half of the shredded cheese, mixing constantly until completely melted.
- 16Add the rest of the seasoning blend.
- 17Add the cooked pasta to the cheese sauce and fold it in until well combined.
- 18Taste the mac and cheese and adjust seasonings if desired.
- 19Pour half of the mac and cheese into a baking dish.
- 20Layer with some of the remaining shredded cheese.
- 21Add the rest of the mac and cheese.
- 22Top with the remaining shredded cheese.
- 23Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
- 24Broil for 2 minutes for extra crispiness.
- 25Serve and enjoy!
Ingredients
- 1 pound mozzarella
- 1 pound Colby Jack
- 8 ounces sharp cheddar
- water
- 1 teaspoon salt
- 1 pound Cavatappi pasta
- 3 tablespoons butter
- pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 3 tablespoons flour
- 12 ounces evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups heavy cream
Equipment
potgraterbowlwhiskpanspatulabaking dishoven mitts
Tips
- Always shred your own cheese as pre-shredded cheese contains a film that can make your mac and cheese grainy.
- To prevent your mac and cheese from turning grainy, make sure to cook the roux for 2-3 minutes.
- When adding cheese to the sauce, put the heat to low to prevent the cheese from curdling.
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