Holiday Mac and Cheese
Holiday Mac and Cheese
Ingredients
For the Macaroni
- 1 pound cavatappi pasta
- as needed salt, for pasta water
For the Cheese Sauce
- 1 pound mozzarella cheese, block, shredded
- 1 pound Colby Jack cheese, block, shredded
- 8 ounces cheddar cheese, block, shredded
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 can evaporated milk, 12 ounces
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For Garnish (Optional)
- as needed green onions, chopped
- as needed chives, chopped
- as needed parsley, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water, making it taste like the ocean. Add the 1 pound of cavatappi pasta and boil for 8 minutes, stirring every 2 minutes to prevent sticking. Cavatappi is recommended for its ability to hold creamy sauce within its spirals.
⏱️ 10 min
- 2
While the pasta boils, shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese from blocks. Avoid pre-shredded cheese as it contains anti-caking agents that can make the sauce grainy. Divide the total shredded cheese into two equal halves and place each half in separate bowls.
⏱️ 10 min
- 3
In a small bowl, combine 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika. This will be your seasoning mix.
⏱️ 2 min
- 4
In a large pot or deep pan over medium heat, melt 3 tablespoons of butter. Once melted, whisk in 3 tablespoons of all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it forms a pale, bubbly paste.
⏱️ 3 min
- 5
Gradually whisk in the 12-ounce can of evaporated milk into the roux, ensuring no lumps form. Then, slowly whisk in the 2 cups of heavy cream. Continue to whisk until the sauce begins to thicken slightly.
⏱️ 5 min
- 6
Add the entire seasoning mix and 1 tablespoon of Dijon mustard to the sauce. Stir well to combine. Reduce the heat to low.
⏱️ 1 min
- 7
Begin adding the shredded cheese, one half at a time. Add the first half of the cheese to the sauce, stirring continuously with a spatula or whisk until it is completely melted and smooth. Once melted, add the second half of the cheese and continue stirring until fully incorporated and the sauce is creamy and homogenous.
⏱️ 5 min
- 8
Drain the cooked cavatappi pasta thoroughly. Add the drained pasta directly into the cheese sauce. Stir gently until all the pasta is evenly coated with the rich, creamy cheese sauce.
⏱️ 2 min
- 9
Transfer the mac and cheese to a baking dish. Serve immediately, garnished with chopped green onions, chives, or parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Holiday Mac and Cheese
For the Macaroni
- 1 pound cavatappi pasta
- as needed salt, for pasta water
For the Cheese Sauce
- 1 pound mozzarella cheese, block, shredded
- 1 pound Colby Jack cheese, block, shredded
- 8 ounces cheddar cheese, block, shredded
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 can evaporated milk, 12 ounces
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For Garnish (Optional)
- as needed green onions, chopped
- as needed chives, chopped
- as needed parsley, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water, making it taste like the ocean. Add the 1 pound of cavatappi pasta and boil for 8 minutes, stirring every 2 minutes to prevent sticking. Cavatappi is recommended for its ability to hold creamy sauce within its spirals.
⏱️ 10 min - 2
While the pasta boils, shred 1 pound of mozzarella cheese, 1 pound of Colby Jack cheese, and 8 ounces of cheddar cheese from blocks. Avoid pre-shredded cheese as it contains anti-caking agents that can make the sauce grainy. Divide the total shredded cheese into two equal halves and place each half in separate bowls.
⏱️ 10 min - 3
In a small bowl, combine 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika. This will be your seasoning mix.
⏱️ 2 min - 4
In a large pot or deep pan over medium heat, melt 3 tablespoons of butter. Once melted, whisk in 3 tablespoons of all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it forms a pale, bubbly paste.
⏱️ 3 min - 5
Gradually whisk in the 12-ounce can of evaporated milk into the roux, ensuring no lumps form. Then, slowly whisk in the 2 cups of heavy cream. Continue to whisk until the sauce begins to thicken slightly.
⏱️ 5 min - 6
Add the entire seasoning mix and 1 tablespoon of Dijon mustard to the sauce. Stir well to combine. Reduce the heat to low.
⏱️ 1 min - 7
Begin adding the shredded cheese, one half at a time. Add the first half of the cheese to the sauce, stirring continuously with a spatula or whisk until it is completely melted and smooth. Once melted, add the second half of the cheese and continue stirring until fully incorporated and the sauce is creamy and homogenous.
⏱️ 5 min - 8
Drain the cooked cavatappi pasta thoroughly. Add the drained pasta directly into the cheese sauce. Stir gently until all the pasta is evenly coated with the rich, creamy cheese sauce.
⏱️ 2 min - 9
Transfer the mac and cheese to a baking dish. Serve immediately, garnished with chopped green onions, chives, or parsley, if desired.
⏱️ 2 min