Directions
- 1Boil salted water.
- 2Add 1 pound of cavatappi pasta and boil for 7-8 minutes depending on whether you are making it right away or the night before.
- 3Shred 1 pound mozzarella, 1 pound Colby Jack, and 8 ounces of sharp cheddar cheese.
- 4In a bowl, mix together 1 teaspoon of salt, 1 teaspoon of pepper, 1 tablespoon of garlic powder and 1 tablespoon of paprika.
- 5In a pan, melt 3 tablespoons of butter.
- 6Add half of the seasoning mix to the melted butter and cook for 30 seconds.
- 7Add 3 tablespoons of flour and cook for 2-3 minutes.
- 8Whisk in 1/4 of a 12 ounce can of evaporated milk until smooth.
- 9Add the remaining evaporated milk, a little at a time, whisking constantly.
- 10Add 1 tablespoon of Dijon mustard and mix well.
- 11Slowly add 2 cups of heavy cream, a little at a time, whisking constantly.
- 12Add half of the shredded cheese and stir until melted.
- 13Add the remaining seasoning mix and the remaining cheese, stirring until melted.
- 14Add the cooked pasta and fold it into the cheese sauce.
- 15Taste test and adjust seasoning if needed.
- 16Transfer half of the macaroni and cheese to a baking dish.
- 17Layer the remaining cheese over the macaroni and cheese.
- 18Top with the remaining macaroni and cheese and the rest of the cheese.
- 19Bake at 350 for 25-30 minutes until cheese is melted and bubbly. Broil for 2 minutes.
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
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
Equipment
potwooden spooncheese graterbowlwhiskpanspatulabaking dish
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