Holiday Macaroni and Cheese

Ingredients

• 1 lb corkscrew pasta (such as cavatappi; boiled until al dente)
• 1 lb mozzarella cheese (freshly shredded; do not use pre-shredded)
• 1 lb Colby Jack cheese (freshly shredded; do not use pre-shredded)
• 0.5 lb sharp cheddar cheese (8 oz; freshly shredded; do not use pre-shredded)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• smoked paprika (to taste)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 can evaporated milk (standard 12 oz can)
• 2 cup heavy cream
• 1 tbsp Dijon mustard (can substitute with ground mustard)
• fresh chives (chopped, for garnish)

Steps

1. 1

   Boil the corkscrew pasta in salted water until al dente. Drain and set aside.

2. 2

   Freshly shred the mozzarella, Colby Jack, and sharp cheddar cheeses. Toss them together in a large bowl to combine.

3. 3

   Divide the shredded cheese mixture in half; one half will be used for the sauce and the other for layering.

4. 4

   In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika to create a seasoning blend.

5. 5

   In a large pan or pot over medium heat, melt 3 tablespoons of butter.

6. 6

   Add half of the seasoning blend to the melted butter and stir.

7. 7

   Whisk in 3 tablespoons of flour and cook for 1-2 minutes to cook out the raw flour taste, creating a roux.

8. 8

   Slowly pour in the can of evaporated milk while whisking constantly to prevent clumps.

9. 9

   Once the mixture begins to thicken, whisk in 2 cups of heavy cream and the remaining half of the seasoning blend.

10. 10

    Stir in 1 tablespoon of Dijon mustard and continue to cook until the liquid has thickened slightly.

11. 11

    Begin adding the first half of the shredded cheese mixture to the sauce in batches, stirring until completely melted and smooth before adding more.

12. 12

    Add the cooked pasta to the cheese sauce and fold until every noodle is thoroughly coated.

13. 13

    Preheat your oven to 350°F (175°C).

14. 14

    In a baking dish, create a small layer of the mac and cheese, then sprinkle a generous layer of the remaining shredded cheese. Repeat with the remaining pasta and top with the final portion of cheese.

15. 15

    Bake for 25 to 30 minutes until the cheese is melted and bubbly.

16. 16

    Switch the oven to broil for 1-2 minutes until the top develops a golden-brown crust.

17. 17

    Garnish with fresh chopped chives before serving.

Notes

The author strongly emphasizes using freshly shredded cheese rather than pre-shredded bags for better melting. Corkscrew pasta is recommended over elbow macaroni because the shape holds the sauce better. If you don't have Dijon mustard, ground mustard is a suitable substitute.

Nutrition per serving

• main
• side dish
• baked
• comfort food
• holiday
• vegetarian
• cheesy