Serves 1
Directions
- 1Boil pasta.
- 2Shred mozzarella, colby jack and sharp cheddar cheese.
- 3Mix all shredded cheeses together and divide in half.
- 4Make the seasoning mix with salt, pepper, garlic powder and smoked paprika.
- 5Add butter to a pan.
- 6When the butter is melted, add half of the seasoning.
- 7Add the flour and cook it out.
- 8Add a can of evaporated milk.
- 9Add 2 cups of heavy cream.
- 10Add the rest of the seasoning mix.
- 11Add dijon mustard.
- 12Let it thicken up.
- 13Add the cheese and let it melt.
- 14Add the pasta and mix.
- 15Add mac and cheese into a baking dish, a small layer first, then a generous cheese layer.
- 16Add the last layer and more cheese on top.
- 17Put it in the oven at 350F for 25 to 30 minutes until the top is melted.
- 18Broil it for max 2 minutes to get that nice crust.
- 19Add chives on top.
Ingredients
- corkscrew pasta
- 1 pound mozzarella
- 1 pound colby jack
- 8 ounces sharp cheddar
- salt
- pepper
- little bit garlic powder
- smoked paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can evaporated milk
- 2 cups heavy cream
- 1 tablespoon dijon mustard
- chives
Equipment
potcolandercheese graterbowlfood video lightingpanwooden spatulawhiskmeasuring cupspoonbaking dishovenkitchen knife
Tips
- Use corkscrew pasta for better cheese retention.
- Shred your own cheese for a better melt.
- For Dijon Mustard, you can use ground mustard.
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