Directions
- 1Melt 4 tablespoons of butter in a saucepan.
- 2Add 4 tablespoons of all-purpose flour to the melted butter.
- 3Continuously stir and cook the raw flour taste out for about 3 minutes until it forms a roux.
- 4Add a teaspoon of smoked paprika and a teaspoon of cayenne pepper to the roux.
- 5Add a quarter cup of grated onion.
- 6Add a tablespoon of garlic paste.
- 7While stirring, add 2 cups of heavy cream.
- 8Slowly add 2 cups of milk while stirring.
- 9Pour in 12 ounces of evaporated milk.
- 10Slowly start adding 16 ounces of freshly grated American cheese.
- 11Add 16 ounces of freshly grated cheddar cheese.
- 12Once all the cheese is melted, add in your al dente pasta.
- 13Sprinkle in about a tablespoon of Worcestershire sauce.
- 14In a greased oven-safe dish, add half of your macaroni mixture.
- 15Layer Monterey Jack cheese on top of the first layer of macaroni.
- 16Add another layer of your macaroni mixture.
- 17Top with mozzarella cheese.
- 18Sprinkle crushed cheese crackers on top.
- 19Bake in the oven at 350 degrees Fahrenheit for 35 minutes.
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 0.25 cup grated onion
- 1 tablespoon garlic paste
- 2 cups heavy cream
- 2 cups milk
- 12 ounces evaporated milk
- 16 ounces American cheese
- 16 ounces cheddar cheese
- elbow pasta
- 1 tablespoon Worcestershire sauce
- Monterey Jack cheese
- mozzarella cheese
- crushed cheese crackers
Equipment
saucepanwooden spoonoven-safe dishcolander
Tips
- Continuously stir the roux to cook out the raw flour taste for about 3 minutes.
- Gradually add milk while stirring to ensure a smooth consistency.
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