Baked Mac & Cheese
Directions
- 1Preheat your oven.
- 2Mix all of your spices together in a small bowl and set it aside.
- 3Grate all of your cheeses by hand.
- 4In a large pot, melt the butter.
- 5Add in half of the seasonings.
- 6Add in the garlic and cook for about a minute until fragrant.
- 7Make a roux by mixing in the flour a little bit at a time. This will be the thickening agent in this recipe.
- 8Slowly add in the evaporated milk and the heavy cream to the pot and continue to cook until it's thick like this.
- 9Add in the remaining seasonings, salt, ground pepper, and the Dijon mustard.
- 10Stir in the cream cheese and only half of the freshly grated cheeses.
- 11Keep stirring everything together until the cheeses are melted.
- 12Add in your cooked al dente noodles into the cheese sauce and mix everything together.
- 13Pour half of the pasta into your casserole dish.
- 14Layer in the remaining cheeses.
- 15Top it off with the rest of the pasta and sprinkle the rest of the cheeses right on top.
- 16Bake at 350°F for about 30 minutes and then broil for the last 5 minutes to get a golden crust.
Ingredients
- 1 lb corkscrew or shell pasta
- 3 tbsp unsalted butter
- 3 tbsp flour
- 6 cloves garlic, minced
- 1 cup half and half
- 12 oz evaporated milk
- 1.5 cups heavy cream
- 3 heaping spoonful cream cheese, softened
- 0.5 lb smoked Gouda or Gruyere, freshly shredded, divided
- 0.5 lb Monterey Jack or Colby Jack, freshly shredded, divided
- 16 oz mozzarella, freshly shredded, divided
- 7 oz sharp white cheddar, freshly shredded, divided
- 2 tsp chicken bouillon powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tbsp dijon mustard
- Salt
- pepper
Equipment
small bowlgraterlarge potwhiskspatulacasserole dishoven
Tips
- Grate cheeses fresh for best results.
- Bake at 350°F for 30 minutes, then broil for 5 minutes for a golden crust.
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