# Mac and Cheese

A creamy, cheesy mac and cheese recipe perfect for the holiday season.

- Total time: 37 min
- Cuisine: American
- Category: Lunch
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- grater
- bowl
- whisk
- pan
- spatula
- baking dish
- oven 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8UAJpq1/
- Recipe page: https://www.cliprecipe.com/recipe/ffcec668-44d2-4b4f-8dd3-89a3a8938f64
- Extracted: 2025-11-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt