Mac and Cheese

30 mins
Serves 1
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Directions

  1. 1Boil the corkscrew pasta until al dente and drain.
  2. 2Boil the corkscrew pasta until al dente and drain.
  3. 3Boil the corkscrew pasta until al dente and drain.
  4. 4Shred mozzarella cheese into a mixing bowl.
  5. 5Shred mozzarella cheese into a mixing bowl.
  6. 6Shred mozzarella cheese into a mixing bowl.
  7. 7Shred Colby Jack cheese and add to the bowl with mozzarella.
  8. 8Shred Colby Jack cheese and add to the bowl with mozzarella.
  9. 9Shred Colby Jack cheese and add to the bowl with mozzarella.
  10. 10Shred sharp cheddar cheese and add to the bowl.
  11. 11Shred sharp cheddar cheese and add to the bowl.
  12. 12Shred sharp cheddar cheese and add to the bowl.
  13. 13Toss all the shredded cheese together and divide into two portions.
  14. 14Toss all the shredded cheese together and divide into two portions.
  15. 15Toss all the shredded cheese together and divide into two portions.
  16. 16Prepare seasonings: salt, pepper, garlic powder, and smoked paprika in a small container.
  17. 17Prepare seasonings: salt, pepper, garlic powder, and smoked paprika in a small container.
  18. 18Prepare seasonings: salt, pepper, garlic powder, and smoked paprika in a small container.
  19. 19Melt 3 tablespoons of butter in a pan.
  20. 20Melt 3 tablespoons of butter in a pan.
  21. 21Melt 3 tablespoons of butter in a pan.
  22. 22Add half of the seasoning mixture to the melted butter and stir.
  23. 23Add half of the seasoning mixture to the melted butter and stir.
  24. 24Add half of the seasoning mixture to the melted butter and stir.
  25. 25Add 3 tablespoons of flour to the pan and mix, cooking out the raw flour taste.
  26. 26Add 3 tablespoons of flour to the pan and mix, cooking out the raw flour taste.
  27. 27Add 3 tablespoons of flour to the pan and mix, cooking out the raw flour taste.
  28. 28Pour in one can of evaporated milk and whisk immediately to prevent clumps.
  29. 29Pour in one can of evaporated milk and whisk immediately to prevent clumps.
  30. 30Pour in one can of evaporated milk and whisk immediately to prevent clumps.
  31. 31Add 2 cups of heavy cream and continue to whisk.
  32. 32Add 2 cups of heavy cream and continue to whisk.
  33. 33Add 2 cups of heavy cream and continue to whisk.
  34. 34Add the remaining seasoning to the sauce and mix.
  35. 35Add the remaining seasoning to the sauce and mix.
  36. 36Add the remaining seasoning to the sauce and mix.
  37. 37Stir in one tablespoon of Dijon mustard.
  38. 38Stir in one tablespoon of Dijon mustard.
  39. 39Stir in one tablespoon of Dijon mustard.
  40. 40Allow the cheese sauce to thicken slightly.
  41. 41Allow the cheese sauce to thicken slightly.
  42. 42Allow the cheese sauce to thicken slightly.
  43. 43Gradually add the shredded cheese to the sauce, allowing it to melt before adding more.
  44. 44Gradually add the shredded cheese to the sauce, allowing it to melt before adding more.
  45. 45Gradually add the shredded cheese to the sauce, allowing it to melt before adding more.
  46. 46Add the boiled pasta to the cheese sauce and mix well.
  47. 47Add the boiled pasta to the cheese sauce and mix well.
  48. 48Add the boiled pasta to the cheese sauce and mix well.
  49. 49Layer mac and cheese in a baking dish, starting with a small layer of mac and cheese, then generously add cheese.
  50. 50Layer mac and cheese in a baking dish, starting with a small layer of mac and cheese, then generously add cheese.
  51. 51Layer mac and cheese in a baking dish, starting with a small layer of mac and cheese, then generously add cheese.
  52. 52Repeat the layering, finishing with a top layer of mac and cheese covered with plenty of cheese.
  53. 53Repeat the layering, finishing with a top layer of mac and cheese covered with plenty of cheese.
  54. 54Repeat the layering, finishing with a top layer of mac and cheese covered with plenty of cheese.
  55. 55Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the top is melted and golden.
  56. 56Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the top is melted and golden.
  57. 57Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the top is melted and golden.
  58. 58Broil for a maximum of 2 minutes to create a crispy crust.
  59. 59Broil for a maximum of 2 minutes to create a crispy crust.
  60. 60Broil for a maximum of 2 minutes to create a crispy crust.
  61. 61Garnish with chives.
  62. 62Garnish with chives.
  63. 63Garnish with chives.
  64. 64Serve and enjoy.
  65. 65Serve and enjoy.
  66. 66Serve and enjoy.

Ingredients

  • 1 pound Corkscrew pasta
  • 1 pound Corkscrew pasta
  • 1 pound Corkscrew pasta
  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 0.5 pound Sharp cheddar cheese
  • 0.5 pound Sharp cheddar cheese
  • 0.5 pound Sharp cheddar cheese
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 3 tablespoons Flour
  • 3 tablespoons Flour
  • 1 can Evaporated milk
  • 1 can Evaporated milk
  • 1 can Evaporated milk
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • Chives
  • Chives
  • Chives

Equipment

ColanderBox graterMixing bowlsSmall plastic containersPanWooden spatulaWhiskBaking dishOven

Tips

  • Use corkscrew pasta to hold more cheese and cream.
  • Always shred your own cheese; do not use pre-shredded cheese.
  • Adding Dijon mustard enhances the flavor of the cheese sauce. Ground mustard can be used as a substitute.
  • Broil the mac and cheese for a few minutes at the end to create a crispy crust on top.
  • Do not put breadcrumbs on the mac and cheese.