Mac and Cheese

37 mins
Serves 1
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Directions

  1. 1Bring some water to a boil.
  2. 2Bring some water to a boil.
  3. 3Bring some water to a boil.
  4. 4Salt the water until it's like the ocean.
  5. 5Salt the water until it's like the ocean.
  6. 6Salt the water until it's like the ocean.
  7. 7Add 1 pound of Cavatappi pasta to the boiling water.
  8. 8Add 1 pound of Cavatappi pasta to the boiling water.
  9. 9Add 1 pound of Cavatappi pasta to the boiling water.
  10. 10Boil the pasta for 8 minutes if making the mac and cheese right away, or for 7 minutes if making it the night before.
  11. 11Boil the pasta for 8 minutes if making the mac and cheese right away, or for 7 minutes if making it the night before.
  12. 12Boil the pasta for 8 minutes if making the mac and cheese right away, or for 7 minutes if making it the night before.
  13. 13Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar.
  14. 14Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar.
  15. 15Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar.
  16. 16Divide the shredded cheese into two bowls: half for the cheese sauce and half for layering.
  17. 17Divide the shredded cheese into two bowls: half for the cheese sauce and half for layering.
  18. 18Divide the shredded cheese into two bowls: half for the cheese sauce and half for layering.
  19. 19Mix salt, pepper, garlic powder, and paprika in a small container to create the seasoning blend.
  20. 20Mix salt, pepper, garlic powder, and paprika in a small container to create the seasoning blend.
  21. 21Mix salt, pepper, garlic powder, and paprika in a small container to create the seasoning blend.
  22. 22Melt 3 tablespoons of butter in a pan on medium heat.
  23. 23Melt 3 tablespoons of butter in a pan on medium heat.
  24. 24Melt 3 tablespoons of butter in a pan on medium heat.
  25. 25Add half of the seasoning blend to the melted butter and let it cook for 30 seconds to bloom the seasonings.
  26. 26Add half of the seasoning blend to the melted butter and let it cook for 30 seconds to bloom the seasonings.
  27. 27Add half of the seasoning blend to the melted butter and let it cook for 30 seconds to bloom the seasonings.
  28. 28Add 3 tablespoons of flour to the pan and mix it with the butter and seasoning for 2-3 minutes to cook the roux.
  29. 29Add 3 tablespoons of flour to the pan and mix it with the butter and seasoning for 2-3 minutes to cook the roux.
  30. 30Add 3 tablespoons of flour to the pan and mix it with the butter and seasoning for 2-3 minutes to cook the roux.
  31. 31Gradually whisk in 1 can (12 ounces) of evaporated milk, a little at a time, to create a béchamel.
  32. 32Gradually whisk in 1 can (12 ounces) of evaporated milk, a little at a time, to create a béchamel.
  33. 33Gradually whisk in 1 can (12 ounces) of evaporated milk, a little at a time, to create a béchamel.
  34. 34Add 1 tablespoon of Dijon mustard to the béchamel and mix it in.
  35. 35Add 1 tablespoon of Dijon mustard to the béchamel and mix it in.
  36. 36Add 1 tablespoon of Dijon mustard to the béchamel and mix it in.
  37. 37Slowly add 2 cups of heavy cream to the sauce, mixing it in gradually.
  38. 38Slowly add 2 cups of heavy cream to the sauce, mixing it in gradually.
  39. 39Slowly add 2 cups of heavy cream to the sauce, mixing it in gradually.
  40. 40Cook the sauce for about 2 minutes after adding the last bit of heavy cream.
  41. 41Cook the sauce for about 2 minutes after adding the last bit of heavy cream.
  42. 42Cook the sauce for about 2 minutes after adding the last bit of heavy cream.
  43. 43Lower the heat to low and gradually add half of the shredded cheese, mixing constantly until completely melted.
  44. 44Lower the heat to low and gradually add half of the shredded cheese, mixing constantly until completely melted.
  45. 45Lower the heat to low and gradually add half of the shredded cheese, mixing constantly until completely melted.
  46. 46Add the rest of the seasoning blend.
  47. 47Add the rest of the seasoning blend.
  48. 48Add the rest of the seasoning blend.
  49. 49Add the cooked pasta to the cheese sauce and fold it in until well combined.
  50. 50Add the cooked pasta to the cheese sauce and fold it in until well combined.
  51. 51Add the cooked pasta to the cheese sauce and fold it in until well combined.
  52. 52Taste the mac and cheese and adjust seasonings if desired.
  53. 53Taste the mac and cheese and adjust seasonings if desired.
  54. 54Taste the mac and cheese and adjust seasonings if desired.
  55. 55Pour half of the mac and cheese into a baking dish.
  56. 56Pour half of the mac and cheese into a baking dish.
  57. 57Pour half of the mac and cheese into a baking dish.
  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.
  62. 62Add the rest of the mac and cheese.
  63. 63Add the rest of the mac and cheese.
  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 25-30 minutes, or until the cheese on top is melted.
  68. 68Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  69. 69Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese on top is melted.
  70. 70Broil for 2 minutes for extra crispiness.
  71. 71Broil for 2 minutes for extra crispiness.
  72. 72Broil for 2 minutes for extra crispiness.
  73. 73Serve and enjoy!
  74. 74Serve and enjoy!
  75. 75Serve and enjoy!

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
  • water
  • water
  • water
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 1 pound Cavatappi pasta
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • pepper
  • pepper
  • pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 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

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.