Mac and Cheese

30 mins
Serves 1
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Directions

  1. 1Boil the pasta until cooked.
  2. 2Boil the pasta until cooked.
  3. 3Boil the pasta until cooked.
  4. 4Shred the mozzarella cheese into a mixing bowl.
  5. 5Shred the mozzarella cheese into a mixing bowl.
  6. 6Shred the mozzarella cheese into a mixing bowl.
  7. 7Shred the Colby Jack cheese into the bowl with the mozzarella.
  8. 8Shred the Colby Jack cheese into the bowl with the mozzarella.
  9. 9Shred the Colby Jack cheese into the bowl with the mozzarella.
  10. 10Shred the sharp cheddar cheese into the bowl.
  11. 11Shred the sharp cheddar cheese into the bowl.
  12. 12Shred the sharp cheddar cheese into the bowl.
  13. 13Toss all the shredded cheeses together and then divide them in half.
  14. 14Toss all the shredded cheeses together and then divide them in half.
  15. 15Toss all the shredded cheeses together and then divide them in half.
  16. 16Combine salt, pepper, garlic powder, and smoked paprika in a small container to create the seasoning mix.
  17. 17Combine salt, pepper, garlic powder, and smoked paprika in a small container to create the seasoning mix.
  18. 18Combine salt, pepper, garlic powder, and smoked paprika in a small container to create the seasoning mix.
  19. 19Melt 3 tablespoons of butter in a pan.
  20. 20Melt 3 tablespoons of butter in a pan.
  21. 21Melt 3 tablespoons of butter in a pan.
  22. 22Once the butter is melted, add half of the seasoning mix to the pan.
  23. 23Once the butter is melted, add half of the seasoning mix to the pan.
  24. 24Once the butter is melted, add half of the seasoning mix to the pan.
  25. 25Mix the seasoning into the melted butter.
  26. 26Mix the seasoning into the melted butter.
  27. 27Mix the seasoning into the melted butter.
  28. 28Add 3 tablespoons of flour to the pan.
  29. 29Add 3 tablespoons of flour to the pan.
  30. 30Add 3 tablespoons of flour to the pan.
  31. 31Whisk until all the flour is cooked out and incorporated with the butter and seasoning.
  32. 32Whisk until all the flour is cooked out and incorporated with the butter and seasoning.
  33. 33Whisk until all the flour is cooked out and incorporated with the butter and seasoning.
  34. 34Pour one can of evaporated milk into the pan.
  35. 35Pour one can of evaporated milk into the pan.
  36. 36Pour one can of evaporated milk into the pan.
  37. 37Immediately start whisking to prevent clumps of flour.
  38. 38Immediately start whisking to prevent clumps of flour.
  39. 39Immediately start whisking to prevent clumps of flour.
  40. 40Add 2 cups of heavy cream to the pan.
  41. 41Add 2 cups of heavy cream to the pan.
  42. 42Add 2 cups of heavy cream to the pan.
  43. 43Mix the heavy cream into the sauce.
  44. 44Mix the heavy cream into the sauce.
  45. 45Mix the heavy cream into the sauce.
  46. 46Add the remaining half of the seasoning mix to the sauce.
  47. 47Add the remaining half of the seasoning mix to the sauce.
  48. 48Add the remaining half of the seasoning mix to the sauce.
  49. 49Add 1 tablespoon of Dijon mustard to the sauce and whisk it in.
  50. 50Add 1 tablespoon of Dijon mustard to the sauce and whisk it in.
  51. 51Add 1 tablespoon of Dijon mustard to the sauce and whisk it in.
  52. 52Let the sauce thicken slightly before adding the cheese.
  53. 53Let the sauce thicken slightly before adding the cheese.
  54. 54Let the sauce thicken slightly before adding the cheese.
  55. 55Gradually add the shredded cheese to the sauce, allowing it to melt before adding more.
  56. 56Gradually add the shredded cheese to the sauce, allowing it to melt before adding more.
  57. 57Gradually add the shredded cheese to the sauce, allowing it to melt before adding more.
  58. 58Add the cooked pasta to the cheese sauce.
  59. 59Add the cooked pasta to the cheese sauce.
  60. 60Add the cooked pasta to the cheese sauce.
  61. 61Mix the pasta thoroughly to ensure it's coated with the cheese sauce.
  62. 62Mix the pasta thoroughly to ensure it's coated with the cheese sauce.
  63. 63Mix the pasta thoroughly to ensure it's coated with the cheese sauce.
  64. 64Layer a small portion of mac and cheese into a glass baking dish.
  65. 65Layer a small portion of mac and cheese into a glass baking dish.
  66. 66Layer a small portion of mac and cheese into a glass baking dish.
  67. 67Generously layer with the divided shredded cheese.
  68. 68Generously layer with the divided shredded cheese.
  69. 69Generously layer with the divided shredded cheese.
  70. 70Add another layer of mac and cheese.
  71. 71Add another layer of mac and cheese.
  72. 72Add another layer of mac and cheese.
  73. 73Top with a generous amount of shredded cheese.
  74. 74Top with a generous amount of shredded cheese.
  75. 75Top with a generous amount of shredded cheese.
  76. 76Bake in the oven at 350°F for 25-30 minutes, or until the top is melted and golden brown.
  77. 77Bake in the oven at 350°F for 25-30 minutes, or until the top is melted and golden brown.
  78. 78Bake in the oven at 350°F for 25-30 minutes, or until the top is melted and golden brown.
  79. 79Broil the mac and cheese for a maximum of 2 minutes to get a nice crust.
  80. 80Broil the mac and cheese for a maximum of 2 minutes to get a nice crust.
  81. 81Broil the mac and cheese for a maximum of 2 minutes to get a nice crust.
  82. 82Garnish with chives on top.
  83. 83Garnish with chives on top.
  84. 84Garnish with chives on top.
  85. 85Serve and enjoy!
  86. 86Serve and enjoy!
  87. 87Serve and enjoy!

Ingredients

  • 1 pound Elbow pasta
  • 1 pound Elbow pasta
  • 1 pound Elbow pasta
  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 1 pound Mozzarella
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 8 ounces Sharp cheddar cheese
  • 8 ounces Sharp cheddar cheese
  • 8 ounces Sharp cheddar cheese
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons Butter
  • 3 tablespoons All-purpose flour
  • 3 tablespoons All-purpose flour
  • 3 tablespoons All-purpose flour
  • 1 can Evaporated milk
  • 1 can Evaporated milk
  • 1 can Evaporated milk
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • Ground mustard
  • Ground mustard
  • Ground mustard
  • Chives
  • Chives
  • 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.