Directions
- 1Boil some water.
- 2Add salt to the boiling water.
- 3Add 1 pound of cavatappi pasta to the boiling water.
- 4Boil the pasta for 8 minutes, stirring every 2 minutes.
- 5Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 6Divide the shredded cheese in half.
- 7Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
- 8Melt 3 tablespoons of butter in a pot over medium heat.
- 9Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom the seasonings.
- 10Add 3 tablespoons of flour to the pot.
- 11Mix the flour and butter mixture for about 2 minutes, ensuring it's all combined and the flour is cooked out.
- 12Add one 12-ounce can of evaporated milk gradually while whisking to prevent lumps.
- 13Add 2 cups of heavy cream in increments while whisking, which may take 5 to 7 minutes.
- 14Add the remaining seasonings.
- 15Add a good spoonful of Dijon mustard.
- 16Turn the heat to low or off before adding the cheese.
- 17Slowly add half of the shredded cheese, a handful at a time, whisking until each batch is melted before adding more.
- 18Add the last bit of cheese.
- 19Add the cooked pasta to the cheese sauce.
- 20Fold in the pasta with the cheese sauce using a spatula.
- 21Add half of the mac and cheese to a baking dish.
- 22Layer with half of the remaining shredded cheese.
- 23Add the last layer of pasta.
- 24Top with the remaining shredded cheese.
- 25Bake in the oven at 350 degrees Fahrenheit for about 25 to 30 minutes, then broil for a few minutes to get a nice crust.
- 26Sprinkle with green onions for garnish.
Ingredients
- 1 pound Mozzarella
- 1 pound Colby Jack
- 8 ounces Cheddar cheese
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons Flour
- 12 ounces Evaporated milk
- 2 cups Heavy cream
- 1 spoonful Dijon mustard
- Green onions
Equipment
PotCutting boardKnifeCheese graterBowlsSpatulaWhiskBaking dishOven mitts
Tips
- Always shred your own cheese to avoid a grainy texture, as pre-shredded cheese has a film that prevents proper melting.
- Bloom seasonings in melted butter for about 30 seconds to enhance their flavor.
- Add evaporated milk and heavy cream gradually while whisking to prevent the mac and cheese from becoming soupy.
- Use evaporated milk instead of regular milk for a creamier texture.
- Turn off or lower the heat before adding cheese to prevent curdling, which can lead to a grainy and separated sauce.
- If your cheese sauce is too thick, add a splash of milk to thin it out.
- For a nice crust on top, broil the mac and cheese for a few minutes after baking.
- When tasting your mac and cheese, try a noodle and adjust seasonings as needed.
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