Viral Creamy Mac and Cheese
Viral Creamy Mac and Cheese
Ingredients
For the Mac and Cheese
- 1 pound corkscrew pasta, (cavatappi/cellentani)
- 1 pound mozzarella cheese, block, for shredding
- 1 pound Colby Jack cheese, block, for shredding
- 8 ounces sharp cheddar cheese, block, for shredding
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard, or ground mustard
For the Seasoning Blend
- as needed salt
- as needed black pepper
- as needed garlic powder
- as needed smoked paprika
For Garnish (Optional)
- as needed chives, chopped
Instructions
- 1
Boil 1 pound of corkscrew pasta according to package directions until al dente. Once cooked, drain the pasta and set aside.
⏱️ 10 min
- 2
Shred all the cheeses by hand using a grater. Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese into a large mixing bowl.
⏱️ 10 min
- 3
Toss all the shredded cheeses together to mix them thoroughly. Divide the mixed cheese in half and set one half aside for layering.
⏱️ 2 min
- 4
In a small container, combine salt, black pepper, garlic powder, and smoked paprika to create your seasoning blend.
⏱️ 1 min
- 5
Place a large pan on the stove over medium heat. Add 3 tablespoons of butter and melt it. Once melted, add half of the prepared seasoning mixture to the pan and stir it into the butter with a wooden spoon or spatula.
⏱️ 3 min
- 6
Add 3 tablespoons of all-purpose flour to the pan. Stir continuously with the wooden spoon or spatula for 1-2 minutes to cook out the raw flour taste and form a roux.
⏱️ 2 min
- 7
Pour 1 can of evaporated milk into the pan with the roux. Immediately begin whisking to prevent flour clumps from forming. Continue whisking as the mixture thickens slightly.
⏱️ 3 min
- 8
Add 2 cups of heavy cream to the sauce and whisk to combine. Add the remaining half of the seasoning mixture and whisk again.
⏱️ 2 min
- 9
Add 1 tablespoon of Dijon mustard to the sauce and whisk thoroughly to incorporate.
⏱️ 1 min
- 10
Let the sauce thicken slightly more. Then, gradually add the first half of the shredded cheese mixture to the sauce, stirring constantly with a whisk until it is completely melted before adding more. Continue until all of the first half of the cheese is incorporated and the sauce is smooth and creamy.
⏱️ 5 min
- 11
Add the cooked corkscrew pasta to the cheese sauce in the pan. Stir well with a wooden spoon or spatula, ensuring all the pasta is thoroughly coated with the cheese sauce.
⏱️ 3 min
- 12
Preheat the oven to 350°F. Transfer a small layer of the mac and cheese mixture into a baking dish. Generously sprinkle a layer of the reserved shredded cheese over the pasta.
⏱️ 2 min•🌡️ 350
- 13
Add another layer of mac and cheese, then top with the remaining shredded cheese, ensuring the top is covered with a generous amount of cheese.
⏱️ 2 min
- 14
Bake in the preheated oven at 350°F for about 25 to 30 minutes, or until the cheese on top is melted and bubbly. For a crispy crust, broil for a maximum of 2 minutes after baking, or until a nice golden-brown crust forms on top.
⏱️ 30 min•🌡️ 350
- 15
Remove the mac and cheese from the oven. Garnish with chopped chives, if desired. Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Viral Creamy Mac and Cheese
For the Mac and Cheese
- 1 pound corkscrew pasta, (cavatappi/cellentani)
- 1 pound mozzarella cheese, block, for shredding
- 1 pound Colby Jack cheese, block, for shredding
- 8 ounces sharp cheddar cheese, block, for shredding
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard, or ground mustard
For the Seasoning Blend
- as needed salt
- as needed black pepper
- as needed garlic powder
- as needed smoked paprika
For Garnish (Optional)
- as needed chives, chopped
Instructions
- 1
Boil 1 pound of corkscrew pasta according to package directions until al dente. Once cooked, drain the pasta and set aside.
⏱️ 10 min - 2
Shred all the cheeses by hand using a grater. Shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of sharp cheddar cheese into a large mixing bowl.
⏱️ 10 min - 3
Toss all the shredded cheeses together to mix them thoroughly. Divide the mixed cheese in half and set one half aside for layering.
⏱️ 2 min - 4
In a small container, combine salt, black pepper, garlic powder, and smoked paprika to create your seasoning blend.
⏱️ 1 min - 5
Place a large pan on the stove over medium heat. Add 3 tablespoons of butter and melt it. Once melted, add half of the prepared seasoning mixture to the pan and stir it into the butter with a wooden spoon or spatula.
⏱️ 3 min - 6
Add 3 tablespoons of all-purpose flour to the pan. Stir continuously with the wooden spoon or spatula for 1-2 minutes to cook out the raw flour taste and form a roux.
⏱️ 2 min - 7
Pour 1 can of evaporated milk into the pan with the roux. Immediately begin whisking to prevent flour clumps from forming. Continue whisking as the mixture thickens slightly.
⏱️ 3 min - 8
Add 2 cups of heavy cream to the sauce and whisk to combine. Add the remaining half of the seasoning mixture and whisk again.
⏱️ 2 min - 9
Add 1 tablespoon of Dijon mustard to the sauce and whisk thoroughly to incorporate.
⏱️ 1 min - 10
Let the sauce thicken slightly more. Then, gradually add the first half of the shredded cheese mixture to the sauce, stirring constantly with a whisk until it is completely melted before adding more. Continue until all of the first half of the cheese is incorporated and the sauce is smooth and creamy.
⏱️ 5 min - 11
Add the cooked corkscrew pasta to the cheese sauce in the pan. Stir well with a wooden spoon or spatula, ensuring all the pasta is thoroughly coated with the cheese sauce.
⏱️ 3 min - 12
Preheat the oven to 350°F. Transfer a small layer of the mac and cheese mixture into a baking dish. Generously sprinkle a layer of the reserved shredded cheese over the pasta.
⏱️ 2 min•🌡️ 350 - 13
Add another layer of mac and cheese, then top with the remaining shredded cheese, ensuring the top is covered with a generous amount of cheese.
⏱️ 2 min - 14
Bake in the preheated oven at 350°F for about 25 to 30 minutes, or until the cheese on top is melted and bubbly. For a crispy crust, broil for a maximum of 2 minutes after baking, or until a nice golden-brown crust forms on top.
⏱️ 30 min•🌡️ 350 - 15
Remove the mac and cheese from the oven. Garnish with chopped chives, if desired. Serve hot and enjoy!
⏱️ 1 min