Christine's Mac-n-cheese

Print Recipe Pin Recipe

Ingredients
  

  • 1 Lb Cavatappi pasta or elbow macaroni
  • 1/2 Lb Mozzarella - 8 oz shredded
  • 1/2 Lb Gouda - 8 oz shredded
  • 1 Lb Colby Jack 16 OZ shredded
  • ½ Lb Sharp cheddar 8 OZ shredded
  • 12 Ounces Evaporated milk 1 Can
  • 2 Cups Heavy whipping cream
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika (or regular paprika)
  • 3 Tablespoons Unsalted butter
  • 3 Tablespoons All purpose flour

Instructions
 

  • Cook pasta in salted water per package instructions - about 1 Tbsp. I cooked my Cavatappi for 7 minutes. Drain and reserve.
  • In a heavy bottomed pan, melt the butter over medium heat.
  • Combine the seasonings in a bowl. Add half of the combined seasonings to the melted butter and let toast for a minute (“blooming the spices”). The other half will be added after the cheese sauce is melted.
  • Add the flour and whisk until fully incorporated and you form a paste. Turn the heat down to medium-low to prevent the flour from burning.
  • Add the evaporated milk and continue whisking until the sauce starts bubbling.
  • While still on medium-low heat, slowly add the heavy whipping cream.
  • In a bowl combine all the shredded cheese and divide the mixture in half. You will use half for the cheese sauce and half to layer on top when baking the Mac and cheese.
  • Add a handful of the cheese to the sauce and whisk vigorously until fully incorporated. Do not add more cheese until the sauce is smooth and all the previous cheese you added has melted.
  • Add the rest of the seasonings after the cheese sauce is ready.
  • The sauce should take about 20 minutes to make. This will ensure that the flour is cooked and the cheese melts smoothly.
  • Place the oven rack in the center and pre heat your oven to 375F.
  • Once you have added all the cheese to the sauce, add the seasonings; salt, garlic, pepper, paprika and dijon mustard.
  • Add the cooked pasta to the cheese sauce and combine until all the noodles are coated in the sauce.
  • Use a 9x13 baking dish and add a layer of the pasta. Top with half the reserved cheese.
  • Add another layer of pasta and top with the other half of the reserved cheese.
  • Bake at 375F for about 20 minutes until all the cheese on top has melted and is slightly browned.

Notes

Can be prepared ahead of time and refrigerated for up to 2 days.