Mac N Cheese

Ingredients

1lb Cavatappi pasta

1lb Mozzarella cheese

1lb Colby Jack cheese

8oz Sharp Cheddar cheese

S&P

Garlic powder

Smoked paprika

3 tbsp butter

3 tbsp flour

1 can evaporated milk

2 cups heavy cream

1 tbsp dijon mustard

Fresh chives

Directions

Shred all of your cheeses, combine all 3 shredded cheeses in a bowl and divide half into another bowl. Set aside

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch baking dish

Cook cavatappi according to package instructions. Drain and set aside.

Combine garlic powder, smoked paprika, salt, and pepper in a small bowl. Divide in half and set aside.

Melt butter in a large skillet over medium heat. Once melted, add half of the season mixture and flour. Stir out flour until the mixture becomes paste-like, about 3-5 minutes. Add evaporated milk, pour only a quarter of the can at a time and immediately start whisking until thick to avoid flour clumps. Whisk in Dijon mustard. Slowly add heavy cream and the rest of the seasoning mixture and mix until combined. Slowly add in half the cheese, allowing it to melt before adding more.

Stir in cavatappi until coated with cheese sauce.

Add a layer of cavatappi and then a layer of shredded cheese to prepared baking dish. Repeat cavatappi then a thick layer of cheese on top.

Bake in preheated oven until cheese is melted and bubbly, about 25-30 min.

Finish by broiling until top is golden brown, about 2 min. Top with fresh chives!

Notes

- MUST shred your own cheese! Pre-shredded cheese has a coating on it that will make your Mac n cheese grainy. Use a rotary grater to help speed up shredding time!

- Cavatappi pasta is preferred over elbow pasta. Cavatappi is corkscrewed shape so the pasta gets filled with cheese sauce creating gooey-cheesy bites!

- Take your time mixing and whisking everything together, if roux and cheese sauce is under mixed or clumpy the Mac n cheese will come out grainy.