Mac N Cheese
Directions
- 1Boil corkscrew pasta.
- 2Shred mozzarella cheese into a bowl.
- 3Shred Colby Jack cheese into the bowl with mozzarella.
- 4Shred sharp cheddar cheese into the bowl with other cheeses.
- 5Toss all the shredded cheeses together.
- 6Divide the cheese mixture in half.
- 7Prepare seasonings by combining salt, pepper, garlic powder, and smoked paprika in a container.
- 8Melt 3 tablespoons of butter in a pan.
- 9Add half of the seasoning mixture to the melted butter and mix.
- 10Add 3 tablespoons of flour to the pan and cook out the flour taste.
- 11Pour one can of evaporated milk into the pan and whisk immediately to prevent clumps.
- 12Add 2 cups of heavy cream to the sauce.
- 13Add the remaining seasoning to the sauce and whisk.
- 14Add one tablespoon of Dijon mustard to the sauce and whisk.
- 15Allow the sauce to thicken slightly.
- 16Gradually add the cheese mixture to the sauce, letting it melt before adding more.
- 17Add the boiled pasta to the cheese sauce and mix thoroughly.
- 18Spoon a small layer of mac and cheese into a baking dish.
- 19Generously layer shredded cheese over the pasta.
- 20Add another layer of mac and cheese.
- 21Layer the top with a generous amount of shredded cheese.
- 22Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the top is melted and golden brown.
- 23Broil the mac and cheese for a maximum of two minutes to get a crispy crust.
- 24Garnish with chives.
- 25Serve and enjoy.
Ingredients
- 1 pound pasta
- 1 pound Mozzarella cheese
- 1 pound Colby Jack cheese
- 0.5 pound sharp cheddar cheese
- salt
- pepper
- garlic powder
- smoked paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- chives
Equipment
colanderbox gratermetal bowlplastic containersfrying panwooden spatulawhiskmeasuring cupbaking dishoven mitts
Tips
- Use corkscrew pasta for better cream and cheesiness.
- Always shred your own cheese; avoid pre-shredded cheese.
- If you don't have Dijon mustard, use ground mustard.
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