Directions
- 1Take a pound of mini shells pasta and put them dry into a stainless steel saute pan.
- 2Barely cover the pasta with water for a no-boil method.
- 3Turn the heat to high and let the water come to a boil.
- 4While waiting for the water to boil, freshly grate your own cheddar cheese.
- 5Add a little bit of chicken bouillon to the water for background flavor, or use salt, vegetable stock, or chicken stock.
- 6Continuously stir the pasta every couple of minutes to prevent sticking as there is very little water.
- 7Add a small pinch of salt, being mindful of the cheese going in later.
- 8Once the water is almost all evaporated (after about 7-8 minutes) and the pasta is done, add a full can of evaporated milk.
- 9Sprinkle in one part American cheese, ensuring not to add cheddar yet to avoid gumminess or breaking the sauce.
- 10Turn the heat down to medium-low and continue stirring after adding the American cheese and evaporated milk.
- 11Add about a tablespoon of a secret seasoning spice.
- 12Add about a teaspoon of paprika for color and background flavor.
- 13Add two teaspoons of Dijon mustard for viscosity and flavor enhancement.
- 14Stir in a nice big spoon of sour cream.
- 15Shut off the heat.
- 16Add 3/4 of the freshly grated medium cheddar cheese and stir it in.
- 17Add a little knob of butter and stir until creamy.
- 18Top the mac and cheese with more grated medium cheddar cheese, as much as desired.
- 19Add small knobs of butter on top of the cheese.
- 20Place the pan in a 375°F oven for about 15-20 minutes until the cheese is melted.
- 21Transfer the pan to the broiler for approximately three minutes until a crispy crust forms.
Ingredients
- 1 pound mini shells pasta
- water
- 1 part American cheese
- chicken bouillon
- salt
- 1 can evaporated milk
- 1 tbsp secret seasoning spice
- 1 tsp paprika
- 2 tsp Dijon mustard
- spoon sour cream
- 0.75 medium cheddar cheese, freshly grated
- butter
Equipment
stainless steel pangrater
Tips
- Use mini shells pasta as it collects cream perfectly.
- Freshly grate your own cheese; avoid pre-bagged cheese with cellulose.
- American cheese is crucial for its emulsifying agents, creating a velvety texture.
- Continuously stir the pasta while it's cooking in minimal water to prevent sticking.
- Evaporated milk is a secret ingredient for velvety, thick, and creamy mac and cheese.
- Add the secret seasoning spice, paprika, and Dijon mustard for enhanced flavor.
- Even if you dislike mustard, add Dijon mustard for viscosity and flavor enhancement.
- Do not add cheddar cheese until after the American cheese and evaporated milk are incorporated to prevent gumminess or breaking of the sauce.
- Do not transfer the mac and cheese to another dish; bake and broil it directly in the stainless steel pan.
- Top with extra butter knobs before baking for added creaminess.
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