Directions
- 1Boil some water and salt it like the ocean.
- 2Add 1 pound of cavatappi pasta to the boiling water and cook for 8 minutes, stirring every 2 minutes.
- 3Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
- 4Divide the shredded cheese into two equal portions.
- 5Prepare the seasonings: salt, pepper, garlic powder, and smoked paprika.
- 6Melt 3 tablespoons of butter in a pan over medium heat.
- 7Add half of the prepared seasonings to the melted butter and bloom them for about 30 seconds.
- 8Add 3 tablespoons of flour to the pan and mix until combined, cooking for about 2 minutes to cook out the flour.
- 9Gradually add one 12-ounce can of evaporated milk to the roux while whisking constantly to avoid clumps.
- 10Gradually add 2 cups of heavy cream to the mixture while whisking, which may take about 5-7 minutes.
- 11Add the remaining seasonings and a spoonful of Dijon mustard to the sauce, mixing well.
- 12Turn the heat to low or off, then slowly add half of the shredded cheese, whisking until fully melted before adding more.
- 13Add the cooked pasta to the cheese sauce and fold it in until everything is well combined.
- 14If needed, take a piece of noodle and taste the mac and cheese to adjust seasonings.
- 15Add half of the mac and cheese to a baking dish.
- 16Sprinkle half of the remaining shredded cheese over the first layer of pasta.
- 17Add the last layer of mac and cheese.
- 18Top with the remaining shredded cheese.
- 19Bake in the oven at 350°F (175°C) for 25-30 minutes, then broil for a few minutes to create a crust.
- 20Perform a crust test by gently tapping the top of the mac and cheese to ensure it's crispy.
- 21Garnish with green onions, chives, or parsley.
Ingredients
- 1 pound calabrese pasta
- 1 pound mozzarella
- 1 pound colby jack cheese
- 8 ounces cheddar cheese
- salt
- pepper
- garlic powder
- smoked paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can (12 ounces) evaporated milk
- 2 cups heavy cream
- 1 spoonful Dijon mustard
- green onions
Equipment
potwooden spoongraterbowlspanwhiskspatulabaking dish
Tips
- Shred your own cheese for a creamy texture, as pre-shredded cheese can be grainy and not melt well due to a film on it.
- When adding seasonings, start with a teaspoon and taste as you go to adjust to your preference.
- Bloom the seasonings in melted butter for about 30 seconds to wake up their flavor.
- Cook the flour completely when making the roux to avoid a grainy mac and cheese.
- Add evaporated milk and heavy cream in small increments while whisking to prevent the mac and cheese from becoming soupy.
- Use evaporated milk for creaminess, as it has 60% of its water evaporated.
- Turn off or lower the heat to low when adding cheese to the sauce to prevent it from curdling or separating.
- If your cheese sauce is too thick, add a splash of milk to thin it out.
- Taste the mac and cheese after mixing in the pasta to ensure the seasoning is to your liking.
- Broil the mac and cheese for a few minutes at the end to get a nice crust on top.
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