Directions
- 1Boil salted water.
- 2Add 1 pound of cavatappi pasta and boil for 7-8 minutes (depending on whether you are making it ahead of time or not).
- 3Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 4In a bowl, mix salt, pepper, garlic powder, and paprika.
- 5Melt 3 tablespoons of butter in a pan and add half of the seasoning mix to bloom.
- 6Add 3 tablespoons of flour and cook for 2-3 minutes to make a roux.
- 7Whisk in 1/4 of a can of evaporated milk to remove lumps.
- 8Add the remaining evaporated milk and mix.
- 9Add 1 tablespoon of Dijon mustard and mix.
- 10Slowly add 2 cups of heavy cream, a little at a time, mixing constantly.
- 11Add half of the shredded cheese and mix until melted.
- 12Add the remaining seasoning mix and cheese, mixing until melted.
- 13Add the cooked pasta and fold it into the cheese sauce.
- 14Pour half of the mac and cheese into a baking dish, top with the remaining cheese, then add the rest of the mac and cheese.
- 15Bake at 350°F for 25-30 minutes, or until the top cheese is melted and bubbly.
Ingredients
- 1 water
- 1 salt
- 1 pound Cavatappi pasta
- 1 pound mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 12 ounces evaporated milk
- 1 tablespoon Dijon mustard
- 2 cups heavy cream
- 1 chopped chives
Equipment
potwooden spooncheese graterbowlwhiskpanspatulabaking dish
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