Mac & Cheese
Directions
- 1Boil 1 lb elbow noodles in chicken broth until al dente (8-10 minutes).
- 2Shred your cheeses (Colby Jack, muenster, mozzarella, and sharp cheddar) and set aside.
- 3Add 1/2 stick Kerrygold garlic & herb butter to a pan along with 1 tsp minced garlic & 1/3 cup flour.
- 4Whisk well until you form a roux.
- 5Once combined, add 1 can of evaporated milk (not condensed milk), 1 cup heavy cream & 1 tbsp of your preferred seasonings (garlic powder, onion powder, paprika, black pepper, white pepper, oregano & complete seasoning).
- 6Mix until well combined.
- 7Slowly add your cheeses on low heat, along with 1/4 cup of cream cheese & 1 tbsp of sour cream.
- 8Once combined & smooth, place half into a cast iron skillet & layer cheese in the middle.
- 9Put the rest of the mixture on top.
- 10Garnish with paprika and parsley & bake for about 30-35 minutes at 350 degrees or until the cheese on top is fully melted and golden brown.
Ingredients
- 1 lb Elbow noodles
- Colby Jack cheese
- Muenster cheese
- Mozzarella cheese
- Sharp cheddar cheese
- 0.5 stick Kerrygold garlic & herb butter
- 1 tsp Minced garlic
- 0.3333333333 cup Flour
- 1 can Evaporated milk
- 1 cup Heavy cream
- 1 tbsp Seasonings
- Garlic powder
- Onion powder
- Paprika
- Black pepper
- White pepper
- Oregano
- 0.25 cup Cream cheese
- 1 tbsp Sour cream
- Paprika
- Parsley
Equipment
PanWhiskCast iron skillet
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