# Big Back Mac & Cheese

A rich and creamy mac and cheese with a golden-brown, cheesy topping.

- Total time: 35 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- chicken bouillon
- 1 lb corkscrew pasta
- sharp cheddar cheese
- colby jack cheese
- white cheddar cheese
- smoked gouda
- paprika
- cajun seasoning
- ground mustard
- onion powder
- garlic powder
- 1 pinch salt
- coarse black pepper
- red chili flakes
- oregano
- butter
- flour
- evaporated milk
- heavy cream
- milk

## Instructions

1. Add chicken bouillon to a pot of boiling water.
2. Add corkscrew pasta to the boiling water.
3. Let the pasta cook and set aside.
4. In a bowl, combine paprika, cajun seasoning, ground mustard, onion powder, garlic powder, a pinch of salt, coarse black pepper, red chili flakes, and oregano for the seasonings.
5. To a pot, add butter and the prepared seasonings.
6. Add flour to the pot and whisk until it forms a paste.
7. Add evaporated milk, heavy cream, and milk to the paste and whisk.
8. Add half of your shredded cheese on low heat and whisk until it forms a sauce.
9. Pour half of the cheese sauce over the cooked macaroni and mix.
10. Add half of the macaroni to a pan.
11. Top with some shredded cheese and some of the cheese sauce.
12. Add more macaroni on top.
13. Finish with more shredded cheese on top.
14. Place in the oven at 350 degrees Fahrenheit for 30 to 35 minutes.
15. Let the mac and cheese rest for a little bit before serving.

## Equipment

- pot
- whisk
- oven
- skillet

## Source

- Original video: https://youtube.com/shorts/5OcpHnSGUn0?si=QEN4ZeUIZvl1glSD
- Recipe page: https://www.cliprecipe.com/recipe/885dcfa7-814e-47ab-92a4-7b3618314bd9
- Extracted: 2025-11-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt