Directions
- 1Boil some water in a large pot.
- 2Salt the boiling water generously, like the ocean.
- 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 cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese.
- 6Divide the shredded cheese into two equal portions.
- 7Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
- 8Melt 3 tablespoons of butter in a large pot over medium heat.
- 9Add half of the prepared seasonings to the melted butter and cook for about 30 seconds to bloom them.
- 10Add 3 tablespoons of flour to the pot and mix until combined, cooking for about 2 minutes to cook out the flour.
- 11Add one 12-ounce can of evaporated milk to the roux incrementally, whisking constantly to prevent lumps.
- 12Add 2 cups of heavy cream to the béchamel incrementally, whisking constantly until fully incorporated.
- 13Add the remaining seasonings and a spoonful of Dijon mustard to the cheese sauce and whisk well.
- 14Turn the heat to low or off to prevent the cheese from curdling.
- 15Slowly add the first half of the shredded cheese to the sauce, a handful at a time, whisking until fully melted before adding more.
- 16If the cheese sauce is too thick, add a splash of milk to thin it out.
- 17Add the cooked pasta to the cheese sauce and fold it in using a spatula until well combined.
- 18Take a baking dish and add half of the mac and cheese to it.
- 19Layer with half of the remaining shredded cheese.
- 20Add the last layer of mac and cheese.
- 21Top with the final layer of shredded cheese.
- 22Bake in the oven at 350°F for 25 to 30 minutes.
- 23Broil for a few minutes to get a nice crust on top.
- 24Perform a crust test by tapping the top of the mac and cheese.
- 25Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound Elbow pasta
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces Cheddar cheese
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 12 ounces Evaporated milk
- 2 cups Heavy cream
- 1 tablespoon Dijon mustard
- Green onions
Equipment
Large potCutting boardKnifeCheese graterMixing bowlsWhiskSpatulaBaking dishOven mitts
Tips
- Shred your own cheese; pre-shredded cheese has a film that makes it grainy and prevents it from melting smoothly.
- Bloom seasonings in melted butter to enhance their flavor.
- Add evaporated milk and heavy cream in increments while whisking to avoid a soupy mac and cheese.
- Ensure the heat is low or off when adding cheese to prevent curdling, which can lead to a grainy texture and separation.
- Dijon mustard enhances the flavor of cheddar cheese.
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