Directions
- 1Add salt to 4 quarts of boiling water.
- 2Add 1 pound of Cavatappi pasta to the boiling water.
- 3Cook the pasta for 11 to 12 minutes.
- 4Drain the cooked pasta and set it aside.
- 5Grate 1/2 pound of sharp cheddar cheese, 1 pound of mozzarella cheese, and 1 pound of Colby Jack cheese.
- 6Mix 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, and 1/8 teaspoon of black pepper in a small bowl.
- 7Melt 3 tablespoons of butter in a pot over low-medium heat.
- 8Add half of the seasoning mix to the melted butter and mix until combined.
- 9Add 3 tablespoons of all-purpose flour in two parts, mixing thoroughly after each addition to prevent lumps.
- 10Slowly add one can of evaporated milk, mixing constantly.
- 11Add 2 cups of heavy cream and mix until combined.
- 12Add the remaining seasoning mix and mix it in.
- 13Add 2 teaspoons of Dijon mustard and mix until well combined.
- 14Add half of each type of grated cheese in two parts, mixing until each portion melts before adding the next.
- 15Fold in the cooked pasta until fully coated with the cheese sauce.
- 16Transfer some pasta to a baking dish.
- 17Add a layer of mixed grated cheese on top of the pasta in the baking dish.
- 18Add the rest of the pasta to the baking dish and even it out.
- 19Add the remaining grated cheese on top.
- 20Bake in the oven for 15 to 20 minutes at 350 degrees Fahrenheit.
- 21Broil for 2 to 3 minutes to get a crispy coating.
- 22Remove from the oven and sprinkle with parsley flakes.
- 23Serve and enjoy the mac and cheese.
Ingredients
- 4 quarts water
- salt
- 1 lb Cellentani pasta
- 0.5 lb sharp cheddar cheese
- 1 lb mozzarella cheese
- 1 lb colby jack cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper
- 0.125 tsp black pepper
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 can evaporated milk
- 2 cups heavy cream
- 2 tsp dijon mustard
- parsley flakes
Equipment
potgraterbowlforkspatulawhiskbaking dishoven
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