Mac N Cheese

50 mins
Serves 1
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Directions

  1. 1Boil water in a pot, salt it well, and add 1 pound of elbow pasta, stirring every 2 minutes for 8 minutes.
  2. 2Boil water in a pot, salt it well, and add 1 pound of elbow pasta, stirring every 2 minutes for 8 minutes.
  3. 3Boil water in a pot, salt it well, and add 1 pound of elbow pasta, stirring every 2 minutes for 8 minutes.
  4. 4Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  5. 5Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  6. 6Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of cheddar cheese.
  7. 7Divide the shredded cheese into two separate bowls.
  8. 8Divide the shredded cheese into two separate bowls.
  9. 9Divide the shredded cheese into two separate bowls.
  10. 10Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  11. 11Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  12. 12Prepare seasonings: salt, pepper, garlic powder, and smoked paprika.
  13. 13Melt 3 tablespoons of butter in a pan over medium heat.
  14. 14Melt 3 tablespoons of butter in a pan over medium heat.
  15. 15Melt 3 tablespoons of butter in a pan over medium heat.
  16. 16Add half of the prepared seasonings to the melted butter and bloom for 30 seconds.
  17. 17Add half of the prepared seasonings to the melted butter and bloom for 30 seconds.
  18. 18Add half of the prepared seasonings to the melted butter and bloom for 30 seconds.
  19. 19Add 3 tablespoons of flour to the seasoned butter and cook for about 2 minutes, mixing well to form a roux.
  20. 20Add 3 tablespoons of flour to the seasoned butter and cook for about 2 minutes, mixing well to form a roux.
  21. 21Add 3 tablespoons of flour to the seasoned butter and cook for about 2 minutes, mixing well to form a roux.
  22. 22Gradually add 1 can (12 ounces) of evaporated milk to the roux while whisking constantly to avoid lumps.
  23. 23Gradually add 1 can (12 ounces) of evaporated milk to the roux while whisking constantly to avoid lumps.
  24. 24Gradually add 1 can (12 ounces) of evaporated milk to the roux while whisking constantly to avoid lumps.
  25. 25Gradually add 2 cups of heavy cream to the mixture, whisking continuously.
  26. 26Gradually add 2 cups of heavy cream to the mixture, whisking continuously.
  27. 27Gradually add 2 cups of heavy cream to the mixture, whisking continuously.
  28. 28Add the remaining seasonings and a spoonful of Dijon mustard to the sauce and mix well.
  29. 29Add the remaining seasonings and a spoonful of Dijon mustard to the sauce and mix well.
  30. 30Add the remaining seasonings and a spoonful of Dijon mustard to the sauce and mix well.
  31. 31Turn off or lower the heat to low before adding the cheese.
  32. 32Turn off or lower the heat to low before adding the cheese.
  33. 33Turn off or lower the heat to low before adding the cheese.
  34. 34Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted and creamy.
  35. 35Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted and creamy.
  36. 36Slowly add half of the shredded cheese, a handful at a time, whisking until fully melted and creamy.
  37. 37Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  38. 38Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  39. 39Add the cooked pasta to the cheese sauce and fold it in with a spatula until evenly coated.
  40. 40Pour half of the mac and cheese into a baking dish.
  41. 41Pour half of the mac and cheese into a baking dish.
  42. 42Pour half of the mac and cheese into a baking dish.
  43. 43Layer with half of the remaining shredded cheese.
  44. 44Layer with half of the remaining shredded cheese.
  45. 45Layer with half of the remaining shredded cheese.
  46. 46Add the rest of the mac and cheese to the baking dish.
  47. 47Add the rest of the mac and cheese to the baking dish.
  48. 48Add the rest of the mac and cheese to the baking dish.
  49. 49Top with the remaining shredded cheese.
  50. 50Top with the remaining shredded cheese.
  51. 51Top with the remaining shredded cheese.
  52. 52Bake in the oven at 350°F (175°C) for 25 to 30 minutes, then broil for a few minutes for a golden crust.
  53. 53Bake in the oven at 350°F (175°C) for 25 to 30 minutes, then broil for a few minutes for a golden crust.
  54. 54Bake in the oven at 350°F (175°C) for 25 to 30 minutes, then broil for a few minutes for a golden crust.
  55. 55Garnish with green onions before serving.
  56. 56Garnish with green onions before serving.
  57. 57Garnish with green onions before serving.

Ingredients

  • 1 pound Elbow pasta
  • 1 pound Elbow pasta
  • 1 pound Elbow pasta
  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Mozzarella cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 8 ounces Cheddar cheese
  • 8 ounces Cheddar cheese
  • 8 ounces 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
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • 1 spoonful Dijon mustard
  • Green onions
  • Green onions
  • Green onions

Equipment

PotCutting boardKnifeGraterBowlsMeasuring spoonsMeasuring cupsSpatulaWhiskBaking dishOven mitts

Tips

  • Shred your own cheese as pre-shredded cheese has a film that can make it grainy and prevent it from melting properly.
  • When adding seasonings, start with a teaspoon and adjust to taste as you go.
  • Bloom the seasonings in melted butter for about 30 seconds to enhance their flavor.
  • Cook the flour thoroughly in the roux to prevent a grainy texture in the mac and cheese.
  • Add evaporated milk and heavy cream in increments while whisking to avoid a soupy sauce and ensure creaminess.
  • Ensure the heat is low or off when adding cheese to the sauce to prevent it from curdling and separating.
  • If the cheese sauce is too thick, add a splash of milk to thin it out.
  • Listen for the specific sound while folding in the pasta; this indicates a well-made cheese sauce.
  • Bake at 350°F (175°C) for 25-30 minutes, then broil for a few minutes for a nice crust on top.