Mac N Cheese

32 mins
Serves 1
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Directions

  1. 1Boil corkscrew pasta.
  2. 2Boil corkscrew pasta.
  3. 3Boil corkscrew pasta.
  4. 4Shred mozzarella cheese into a bowl.
  5. 5Shred mozzarella cheese into a bowl.
  6. 6Shred mozzarella cheese into a bowl.
  7. 7Shred Colby Jack cheese into the bowl with mozzarella.
  8. 8Shred Colby Jack cheese into the bowl with mozzarella.
  9. 9Shred Colby Jack cheese into the bowl with mozzarella.
  10. 10Shred sharp cheddar cheese into the bowl with other cheeses.
  11. 11Shred sharp cheddar cheese into the bowl with other cheeses.
  12. 12Shred sharp cheddar cheese into the bowl with other cheeses.
  13. 13Toss all the shredded cheeses together.
  14. 14Toss all the shredded cheeses together.
  15. 15Toss all the shredded cheeses together.
  16. 16Divide the cheese mixture in half.
  17. 17Divide the cheese mixture in half.
  18. 18Divide the cheese mixture in half.
  19. 19Prepare seasonings by combining salt, pepper, garlic powder, and smoked paprika in a container.
  20. 20Prepare seasonings by combining salt, pepper, garlic powder, and smoked paprika in a container.
  21. 21Prepare seasonings by combining salt, pepper, garlic powder, and smoked paprika in a container.
  22. 22Melt 3 tablespoons of butter in a pan.
  23. 23Melt 3 tablespoons of butter in a pan.
  24. 24Melt 3 tablespoons of butter in a pan.
  25. 25Add half of the seasoning mixture to the melted butter and mix.
  26. 26Add half of the seasoning mixture to the melted butter and mix.
  27. 27Add half of the seasoning mixture to the melted butter and mix.
  28. 28Add 3 tablespoons of flour to the pan and cook out the flour taste.
  29. 29Add 3 tablespoons of flour to the pan and cook out the flour taste.
  30. 30Add 3 tablespoons of flour to the pan and cook out the flour taste.
  31. 31Pour one can of evaporated milk into the pan and whisk immediately to prevent clumps.
  32. 32Pour one can of evaporated milk into the pan and whisk immediately to prevent clumps.
  33. 33Pour one can of evaporated milk into the pan and whisk immediately to prevent clumps.
  34. 34Add 2 cups of heavy cream to the sauce.
  35. 35Add 2 cups of heavy cream to the sauce.
  36. 36Add 2 cups of heavy cream to the sauce.
  37. 37Add the remaining seasoning to the sauce and whisk.
  38. 38Add the remaining seasoning to the sauce and whisk.
  39. 39Add the remaining seasoning to the sauce and whisk.
  40. 40Add one tablespoon of Dijon mustard to the sauce and whisk.
  41. 41Add one tablespoon of Dijon mustard to the sauce and whisk.
  42. 42Add one tablespoon of Dijon mustard to the sauce and whisk.
  43. 43Allow the sauce to thicken slightly.
  44. 44Allow the sauce to thicken slightly.
  45. 45Allow the sauce to thicken slightly.
  46. 46Gradually add the cheese mixture to the sauce, letting it melt before adding more.
  47. 47Gradually add the cheese mixture to the sauce, letting it melt before adding more.
  48. 48Gradually add the cheese mixture to the sauce, letting it melt before adding more.
  49. 49Add the boiled pasta to the cheese sauce and mix thoroughly.
  50. 50Add the boiled pasta to the cheese sauce and mix thoroughly.
  51. 51Add the boiled pasta to the cheese sauce and mix thoroughly.
  52. 52Spoon a small layer of mac and cheese into a baking dish.
  53. 53Spoon a small layer of mac and cheese into a baking dish.
  54. 54Spoon a small layer of mac and cheese into a baking dish.
  55. 55Generously layer shredded cheese over the pasta.
  56. 56Generously layer shredded cheese over the pasta.
  57. 57Generously layer shredded cheese over the pasta.
  58. 58Add another layer of mac and cheese.
  59. 59Add another layer of mac and cheese.
  60. 60Add another layer of mac and cheese.
  61. 61Layer the top with a generous amount of shredded cheese.
  62. 62Layer the top with a generous amount of shredded cheese.
  63. 63Layer the top with a generous amount of shredded cheese.
  64. 64Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the top is melted and golden brown.
  65. 65Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the top is melted and golden brown.
  66. 66Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the top is melted and golden brown.
  67. 67Broil the mac and cheese for a maximum of two minutes to get a crispy crust.
  68. 68Broil the mac and cheese for a maximum of two minutes to get a crispy crust.
  69. 69Broil the mac and cheese for a maximum of two minutes to get a crispy crust.
  70. 70Garnish with chives.
  71. 71Garnish with chives.
  72. 72Garnish with chives.
  73. 73Serve and enjoy.
  74. 74Serve and enjoy.
  75. 75Serve and enjoy.

Ingredients

  • 1 pound pasta
  • 1 pound pasta
  • 1 pound 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
  • 0.5 pound sharp cheddar cheese
  • 0.5 pound sharp cheddar cheese
  • 0.5 pound sharp 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 flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • chives
  • chives
  • 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.