Naomi's Mac and Cheese

Ingredients

• 1 lb Cavatappi pasta or elbow macaroni (Cooked according to package instructions; the source specifies cooking cavatappi for 7 minutes.)
• 1 lb Mozzarella (Shredded.)
• 1 lb Colby Jack (Shredded.)
• 0.5 lb Sharp cheddar (Shredded.)
• 12 oz Evaporated milk (1 can.)
• 2 cup Heavy whipping cream
• 1 tsp Salt (For the cheese sauce; the pasta is also cooked in salted water.)
• 1 tsp White pepper
• 1 tsp Garlic powder (Referred to as garlic in the instructions.)
• 1 tsp Smoked paprika (Referred to as paprika in the instructions.)
• 1 tbsp Dijon mustard
• 3 tbsp Unsalted butter
• 3 tbsp All-purpose flour

Steps

1. 1

   Cook the pasta in salted water according to the package instructions. The source specifies cooking the cavatappi for 7 minutes. Drain and reserve.

2. 2

   In a heavy-bottomed pan, melt the butter over medium-high heat.

3. 3

   Add the flour and whisk until it is fully incorporated and forms a paste.

4. 4

   Add the evaporated milk and continue whisking until the sauce starts bubbling.

5. 5

   Lower the heat to medium-low and slowly add the heavy whipping cream.

6. 6

   In a bowl, combine all the shredded cheese and divide the mixture in half. Reserve one half for the cheese sauce and the other half for layering on top of the macaroni and cheese during baking.

7. 7

   Add a handful of the cheese mixture to the sauce and whisk vigorously until fully incorporated. Add more cheese only after the sauce is smooth and the previously added cheese has melted.

8. 8

   Continue making the sauce for about 20 minutes so the flour cooks and the cheese melts smoothly.

9. 9

   Place the oven rack in the center of the oven and preheat the oven to 375°F.

10. 10

    Once all the cheese has been added to the sauce, add the salt, garlic powder, white pepper, smoked paprika, and Dijon mustard.

11. 11

    Add the cooked pasta to the cheese sauce and combine until all the noodles are coated in the sauce.

12. 12

    Use a 9-by-13-inch baking dish. Add a layer of the pasta, then top it with half of the reserved cheese.

13. 13

    Add another layer of pasta and top it with the remaining half of the reserved cheese.

14. 14

    Bake at 375°F for about 20 minutes, until all the cheese on top has melted and is slightly browned.

15. 15

    For a golden-brown top, broil on low for about 1 to 2 minutes. Watch the macaroni and cheese closely because the top can burn quickly while broiling.

16. 16

    Let the macaroni and cheese rest for about 10 minutes before serving.

Notes

The source gives no specific amount of salt for the pasta water. The cheese is divided into two equal portions: one for the sauce and one for the baked topping. The source does not specify a storage method.

Nutrition per serving

• main
• side dish
• baked
• comfort food
• American
• vegetarian