Serves 1
Directions
- 1Shred your own cheese.
- 2Boil noodles in the same pot you will use for the sauce.
- 3Drain the noodles and set aside.
- 4Melt butter in the pot over low heat.
- 5Add flour and whisk to form a roux.
- 6Incorporate Very Noicee All-Purpose Seasoning, cajun seasoning, and garlic powder to flavor the roux.
- 7Add evaporated milk to the roux.
- 8Add heavy cream to the mixture.
- 9Gradually add shredded cheese to the sauce, whisking until smooth.
- 10Add the boiled noodles to the cheese sauce and mix well.
- 11Add cream cheese to the mac and cheese mixture and stir until incorporated.
- 12Transfer the mac and cheese to a cast iron skillet.
- 13Top with more shredded cheese (monterey jack and cheddar).
- 14Bake in the oven at 365 degrees Fahrenheit for 10 minutes.
- 15Increase oven temperature to 400 degrees Fahrenheit and bake until the crust is golden and crispy.
Ingredients
- cheese
- noodles
- butter
- flour
- Very Noicee All-Purpose Seasoning
- cajun seasoning
- garlic powder
- evaporated milk
- heavy cream
- cream cheese
Equipment
box graterpotwhiskcast iron skilletoven
Tips
- Shred your own cheese for mac and cheese.
- Use cavatappi noodles as they grab onto the creamy cheese sauce better.
- Baking in a cast iron skillet helps the mac and cheese stay hot longer.
- Bake at 365 degrees Fahrenheit for 10 minutes, then increase to 400 degrees Fahrenheit until the crust is as crusty as your lips.
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