Baked Mac & Cheese

35 mins
Serves 1
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Directions

  1. 1Preheat your oven.
  2. 2Preheat your oven.
  3. 3Preheat your oven.
  4. 4Mix all of your spices together in a small bowl and set it aside.
  5. 5Mix all of your spices together in a small bowl and set it aside.
  6. 6Mix all of your spices together in a small bowl and set it aside.
  7. 7Grate all of your cheeses.
  8. 8Grate all of your cheeses.
  9. 9Grate all of your cheeses.
  10. 10In a large pot, melt the butter.
  11. 11In a large pot, melt the butter.
  12. 12In a large pot, melt the butter.
  13. 13Add in half of the seasonings.
  14. 14Add in half of the seasonings.
  15. 15Add in half of the seasonings.
  16. 16Add in the garlic and cook for about a minute until fragrant.
  17. 17Add in the garlic and cook for about a minute until fragrant.
  18. 18Add in the garlic and cook for about a minute until fragrant.
  19. 19Make a roux by mixing in the flour a little bit at a time.
  20. 20Make a roux by mixing in the flour a little bit at a time.
  21. 21Make a roux by mixing in the flour a little bit at a time.
  22. 22Slowly add in the evaporated milk and the heavy cream to the pot and continue to cook until it is thick.
  23. 23Slowly add in the evaporated milk and the heavy cream to the pot and continue to cook until it is thick.
  24. 24Slowly add in the evaporated milk and the heavy cream to the pot and continue to cook until it is thick.
  25. 25Add in the remaining seasonings, salt, ground pepper and the Dijon mustard.
  26. 26Add in the remaining seasonings, salt, ground pepper and the Dijon mustard.
  27. 27Add in the remaining seasonings, salt, ground pepper and the Dijon mustard.
  28. 28Stir in the cream cheese and only half of the freshly grated cheeses.
  29. 29Stir in the cream cheese and only half of the freshly grated cheeses.
  30. 30Stir in the cream cheese and only half of the freshly grated cheeses.
  31. 31Keep stirring everything together until the cheese has melted.
  32. 32Keep stirring everything together until the cheese has melted.
  33. 33Keep stirring everything together until the cheese has melted.
  34. 34Add in your cooked al dente noodles into the cheese sauce and mix everything together.
  35. 35Add in your cooked al dente noodles into the cheese sauce and mix everything together.
  36. 36Add in your cooked al dente noodles into the cheese sauce and mix everything together.
  37. 37Pour half of the pasta into your casserole dish.
  38. 38Pour half of the pasta into your casserole dish.
  39. 39Pour half of the pasta into your casserole dish.
  40. 40Layer in the remaining cheese.
  41. 41Layer in the remaining cheese.
  42. 42Layer in the remaining cheese.
  43. 43Top it off with the rest of the pasta and sprinkle the rest of the cheeses on top.
  44. 44Top it off with the rest of the pasta and sprinkle the rest of the cheeses on top.
  45. 45Top it off with the rest of the pasta and sprinkle the rest of the cheeses on top.
  46. 46Bake at 350 degrees Fahrenheit for about 30 minutes.
  47. 47Bake at 350 degrees Fahrenheit for about 30 minutes.
  48. 48Bake at 350 degrees Fahrenheit for about 30 minutes.
  49. 49Broil for the last 5 minutes to get a golden crust.
  50. 50Broil for the last 5 minutes to get a golden crust.
  51. 51Broil for the last 5 minutes to get a golden crust.

Ingredients

  • 1 lb corkscrew or shell pasta
  • 1 lb corkscrew or shell pasta
  • 1 lb corkscrew or shell pasta
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 3 tbsp flour
  • 3 tbsp flour
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 1 cup half and half
  • 1 cup half and half
  • 1 cup half and half
  • 12 oz evaporated milk
  • 12 oz evaporated milk
  • 12 oz evaporated milk
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 3 heaping spoonful cream cheese, softened
  • 3 heaping spoonful cream cheese, softened
  • 3 heaping spoonful cream cheese, softened
  • 0.5 lb smoked Gouda or Gruyere, freshly shredded
  • 0.5 lb smoked Gouda or Gruyere, freshly shredded
  • 0.5 lb smoked Gouda or Gruyere, freshly shredded
  • 0.5 lb Monterey Jack or Colby Jack, freshly shredded
  • 0.5 lb Monterey Jack or Colby Jack, freshly shredded
  • 0.5 lb Monterey Jack or Colby Jack, freshly shredded
  • 16 oz mozzarella, freshly shredded
  • 16 oz mozzarella, freshly shredded
  • 16 oz mozzarella, freshly shredded
  • 7 oz sharp white cheddar, freshly shredded
  • 7 oz sharp white cheddar, freshly shredded
  • 7 oz sharp white cheddar, freshly shredded
  • 2 tsp chicken bouillon powder
  • 2 tsp chicken bouillon powder
  • 2 tsp chicken bouillon powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tbsp Dijon mustard
  • 0.5 tbsp Dijon mustard
  • 0.5 tbsp Dijon mustard
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste ground pepper
  • to taste ground pepper
  • to taste ground pepper

Equipment

small bowlgraterlarge potwhiskspatulacasserole dishoven

Tips

  • freshly grated cheese is better