Serves 1
Directions
- 1Cook 9 oz of pasta in salted water according to the package directions.
- 2Shred 2 oz sharp cheddar, 4 oz Colby jack, and 4 oz mozzarella.
- 3Mix the shredded cheeses and separate them into two portions.
- 4Melt 1.5 tablespoons of salted butter in a pan.
- 5Add in half of your seasonings (salt & pepper to taste, 0.5 tablespoon garlic powder, 0.5 tablespoon smoked paprika).
- 6Slowly add in 1.5 tablespoons of flour until it becomes thick, mixing well.
- 7Slowly add 6 oz of evaporated milk, little by little, making sure nothing burns or turns gray.
- 8Slowly add 8 oz of heavy cream, little by little.
- 9Add a squirt of Dijon mustard, ensuring the heat is on low.
- 10Slowly add in half of the mixed shredded cheese, little by little, until it turns into a thicker sauce.
- 11Add the other half of the seasoning.
- 12Once your cheese sauce is at your desired thickness, add in the cooked pasta.
- 13Mix the pasta and sauce thoroughly, making sure the sauce is all up in the noodles.
- 14Pour half of the mac and cheese into an oven-safe dish.
- 15Layer some shredded cheese on top of the first mac and cheese layer.
- 16Repeat the layering with the remaining mac and cheese and shredded cheese.
- 17Bake at 350 degrees Fahrenheit for 10 minutes.
- 18Broil on high for 3-4 minutes to get a crispy top.
Ingredients
- 9 oz pasta
- 2 oz sharp cheddar
- 4 oz Colby jack
- 4 oz mozzarella
- 1.5 tablespoons salted butter
- seasonings
- 1.5 tablespoons flour
- salt & pepper
- 0.5 tablespoon garlic powder
- 0.5 tablespoon smoked paprika
- 6 oz evaporated milk
- 8 oz heavy cream
- Dijon mustard
Equipment
scalegraterpanwhiskspatulaovenoven mitts
Tips
- The Dijon mustard might sound weird but you can't even taste it in the recipe.
- Making the roux takes patience.
- Make sure your heat is on low when adding cheese.
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