Directions
- 1Boil the pasta until cooked.
- 2Shred the mozzarella cheese into a mixing bowl.
- 3Shred the Colby Jack cheese into the bowl with the mozzarella.
- 4Shred the sharp cheddar cheese into the bowl.
- 5Toss all the shredded cheeses together and then divide them in half.
- 6Combine salt, pepper, garlic powder, and smoked paprika in a small container to create the seasoning mix.
- 7Melt 3 tablespoons of butter in a pan.
- 8Once the butter is melted, add half of the seasoning mix to the pan.
- 9Mix the seasoning into the melted butter.
- 10Add 3 tablespoons of flour to the pan.
- 11Whisk until all the flour is cooked out and incorporated with the butter and seasoning.
- 12Pour one can of evaporated milk into the pan.
- 13Immediately start whisking to prevent clumps of flour.
- 14Add 2 cups of heavy cream to the pan.
- 15Mix the heavy cream into the sauce.
- 16Add the remaining half of the seasoning mix to the sauce.
- 17Add 1 tablespoon of Dijon mustard to the sauce and whisk it in.
- 18Let the sauce thicken slightly before adding the cheese.
- 19Gradually add the shredded cheese to the sauce, allowing it to melt before adding more.
- 20Add the cooked pasta to the cheese sauce.
- 21Mix the pasta thoroughly to ensure it's coated with the cheese sauce.
- 22Layer a small portion of mac and cheese into a glass baking dish.
- 23Generously layer with the divided shredded cheese.
- 24Add another layer of mac and cheese.
- 25Top with a generous amount of shredded cheese.
- 26Bake in the oven at 350°F for 25-30 minutes, or until the top is melted and golden brown.
- 27Broil the mac and cheese for a maximum of 2 minutes to get a nice crust.
- 28Garnish with chives on top.
- 29Serve and enjoy!
Ingredients
- 1 pound Elbow pasta
- 1 pound Mozzarella
- 1 pound Colby Jack cheese
- 8 ounces Sharp cheddar cheese
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 can Evaporated milk
- 2 cups Heavy cream
- 1 tablespoon Dijon mustard
- Ground mustard
- Chives
Equipment
ColanderCheese graterMixing bowlSmall containersPanWooden spoonWhiskGlass baking dishOven
Tips
- Use corkscrew pasta to hold more cream and cheesiness than elbow pasta.
- Always shred your own cheese; avoid pre-shredded cheese.
- Dijon mustard (or ground mustard) enhances the flavor of the cheese sauce.
- Broil the mac and cheese for a nice crust on top.
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