Directions
- 1Boil some water and salt it.
- 2Add 1 pound of cavatappi pasta to the boiling water.
- 3Boil the pasta for 8 minutes, stirring every 2 minutes.
- 4Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 5Divide the shredded cheese in half.
- 6Add salt, pepper, garlic powder, and smoked paprika to the cheese. Start with a teaspoon if unsure and adjust to taste.
- 7Melt 3 tablespoons of butter over medium heat.
- 8Add half of the seasonings to the melted butter to bloom them and cook for about 30 seconds.
- 9Add 3 tablespoons of flour to the butter and seasoning mixture, mix until combined, and cook for about 2 minutes.
- 10Add 1 can (12 ounces) of evaporated milk to the roux gradually, whisking constantly to avoid clumps.
- 11Add 2 cups of heavy cream in increments, whisking continuously for 5 to 7 minutes.
- 12Add the remaining seasonings and a spoonful of Dijon mustard to the sauce.
- 13Turn the heat to low or off.
- 14Slowly add half of the shredded cheese, a handful at a time, whisking until each addition is melted before adding more.
- 15If the cheese sauce is too thick, add a splash of milk to thin it out.
- 16Add the remaining cheese and mix until all melted.
- 17Add the cooked pasta to the cheese sauce and fold it in with a spatula.
- 18Taste the mac and cheese and adjust seasonings if necessary.
- 19Add half of the pasta to a baking dish.
- 20Add half of the remaining shredded cheese on top of the pasta layer.
- 21Add the last layer of pasta, followed by the remaining cheese on top.
- 22Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes.
- 23Broil for a few minutes to get a nice crust on top.
- 24Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound cavatappi pasta
- salt
- 1 pound mozzarella
- 1 pound Colby Jack cheese
- 8 ounces cheddar cheese
- pepper
- garlic powder
- smoked paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can evaporated milk
- 2 cups heavy cream
- 1 spoonful Dijon mustard
- splash milk
- green onions
Equipment
potgraterwhiskspatulabaking dishoven
Tips
- Shred your own cheese for a creamy, non-grainy mac and cheese.
- Cook the flour completely when making the roux to avoid grainy mac and cheese.
- Add evaporated milk and heavy cream in increments while whisking to prevent a soupy cheese sauce.
- Mustard enhances the flavor of cheddar cheese.
- Add cheese to low or off heat to prevent curdling, graininess, and separation.
- Use milk to thin out the cheese sauce if it's too thick.
- Layer pasta and cheese in the baking dish.
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