Mac and Cheese
Directions
- 1Grate 10 ounces of Colby Jack cheese, 10 ounces of mozzarella cheese, 6 ounces of sharp cheddar cheese, 8 ounces of smoked Gouda cheese, and 6 ounces of Gruyere cheese.
- 2Grate 10 ounces of Colby Jack cheese, 10 ounces of mozzarella cheese, 6 ounces of sharp cheddar cheese, 8 ounces of smoked Gouda cheese, and 6 ounces of Gruyere cheese.
- 3Grate 10 ounces of Colby Jack cheese, 10 ounces of mozzarella cheese, 6 ounces of sharp cheddar cheese, 8 ounces of smoked Gouda cheese, and 6 ounces of Gruyere cheese.
- 4Combine all the grated cheeses in a big bowl and mix well.
- 5Combine all the grated cheeses in a big bowl and mix well.
- 6Combine all the grated cheeses in a big bowl and mix well.
- 7Separate half of the mixed cheese into another bowl.
- 8Separate half of the mixed cheese into another bowl.
- 9Separate half of the mixed cheese into another bowl.
- 10Start boiling the pasta (shellbows or gomiti rigate) in a pot.
- 11Start boiling the pasta (shellbows or gomiti rigate) in a pot.
- 12Start boiling the pasta (shellbows or gomiti rigate) in a pot.
- 13In a pan on medium-low heat, melt 4 tablespoons of butter.
- 14In a pan on medium-low heat, melt 4 tablespoons of butter.
- 15In a pan on medium-low heat, melt 4 tablespoons of butter.
- 16Add about half of the seasoning mix to the melted butter and stir.
- 17Add about half of the seasoning mix to the melted butter and stir.
- 18Add about half of the seasoning mix to the melted butter and stir.
- 19Slowly whisk in 4 tablespoons of flour into the butter and seasoning mixture.
- 20Slowly whisk in 4 tablespoons of flour into the butter and seasoning mixture.
- 21Slowly whisk in 4 tablespoons of flour into the butter and seasoning mixture.
- 22Let the mixture cook for a couple of minutes to cook out the flour.
- 23Let the mixture cook for a couple of minutes to cook out the flour.
- 24Let the mixture cook for a couple of minutes to cook out the flour.
- 25Add one whole can of evaporated milk to the pan and whisk until smooth.
- 26Add one whole can of evaporated milk to the pan and whisk until smooth.
- 27Add one whole can of evaporated milk to the pan and whisk until smooth.
- 28Slowly add in 2 cups of heavy cream, whisking continuously.
- 29Slowly add in 2 cups of heavy cream, whisking continuously.
- 30Slowly add in 2 cups of heavy cream, whisking continuously.
- 31Add the remaining seasoning mix, one cube of chicken bouillon, and a dollop of Dijon mustard to the sauce and whisk until well combined.
- 32Add the remaining seasoning mix, one cube of chicken bouillon, and a dollop of Dijon mustard to the sauce and whisk until well combined.
- 33Add the remaining seasoning mix, one cube of chicken bouillon, and a dollop of Dijon mustard to the sauce and whisk until well combined.
- 34Once the sauce is bubbly, turn the heat down to low.
- 35Once the sauce is bubbly, turn the heat down to low.
- 36Once the sauce is bubbly, turn the heat down to low.
- 37Add half of the reserved cheese mix one handful at a time, whisking to ensure it's all melted before adding more.
- 38Add half of the reserved cheese mix one handful at a time, whisking to ensure it's all melted before adding more.
- 39Add half of the reserved cheese mix one handful at a time, whisking to ensure it's all melted before adding more.
- 40Add all of the cooked pasta into the cheese sauce and mix until fully coated.
- 41Add all of the cooked pasta into the cheese sauce and mix until fully coated.
- 42Add all of the cooked pasta into the cheese sauce and mix until fully coated.
- 43Pour half of the mac and cheese into a baking dish.
- 44Pour half of the mac and cheese into a baking dish.
- 45Pour half of the mac and cheese into a baking dish.
- 46Layer with some of the remaining cheese.
- 47Layer with some of the remaining cheese.
- 48Layer with some of the remaining cheese.
- 49Add the rest of the mac and cheese on top.
- 50Add the rest of the mac and cheese on top.
- 51Add the rest of the mac and cheese on top.
- 52Top with another light layer of cheese.
- 53Top with another light layer of cheese.
- 54Top with another light layer of cheese.
- 55Bake in the oven at 350°F for 25 to 30 minutes.
- 56Bake in the oven at 350°F for 25 to 30 minutes.
- 57Bake in the oven at 350°F for 25 to 30 minutes.
- 58Broil for a couple of minutes until the top is golden brown and bubbly.
- 59Broil for a couple of minutes until the top is golden brown and bubbly.
- 60Broil for a couple of minutes until the top is golden brown and bubbly.
Ingredients
- 10 ounces Colby jack cheese
- 10 ounces Colby jack cheese
- 10 ounces Colby jack cheese
- 10 ounces Mozzarella cheese
- 10 ounces Mozzarella cheese
- 10 ounces Mozzarella cheese
- 6 ounces Sharp cheddar cheese
- 6 ounces Sharp cheddar cheese
- 6 ounces Sharp cheddar cheese
- 8 ounces Smoked Gouda cheese
- 8 ounces Smoked Gouda cheese
- 8 ounces Smoked Gouda cheese
- 6 ounces Gruyere cheese
- 6 ounces Gruyere cheese
- 6 ounces Gruyere cheese
- 16 ounces Shellbows pasta
- 16 ounces Shellbows pasta
- 16 ounces Shellbows pasta
- 4 tablespoons Butter
- 4 tablespoons Butter
- 4 tablespoons Butter
- half of the mix Seasoning mix (salt, pepper, garlic powder, onion powder, paprika)
- half of the mix Seasoning mix (salt, pepper, garlic powder, onion powder, paprika)
- half of the mix Seasoning mix (salt, pepper, garlic powder, onion powder, paprika)
- 4 tablespoons Flour
- 4 tablespoons Flour
- 4 tablespoons Flour
- 1 can (12 oz) Evaporated milk
- 1 can (12 oz) Evaporated milk
- 1 can (12 oz) Evaporated milk
- 2 cups Heavy cream
- 2 cups Heavy cream
- 2 cups Heavy cream
- rest of the mix Seasoning mix (salt, pepper, garlic powder, onion powder, paprika)
- rest of the mix Seasoning mix (salt, pepper, garlic powder, onion powder, paprika)
- rest of the mix Seasoning mix (salt, pepper, garlic powder, onion powder, paprika)
- 1 cube Chicken bouillon
- 1 cube Chicken bouillon
- 1 cube Chicken bouillon
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
Equipment
GraterBig bowlPotPanColanderBaking dish
Tips
- For the cheese sauce, keep adding and whisking the evaporated milk even if it looks lumpy at first, it will eventually become smooth.
- Broil the mac and cheese for a couple of minutes at the end for a crispy top.