Tini's mac and cheese

Serves 1
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Directions

  1. 1Cook 9 oz of pasta in salted water according to the package directions.
  2. 2Cook 9 oz of pasta in salted water according to the package directions.
  3. 3Cook 9 oz of pasta in salted water according to the package directions.
  4. 4Shred 2 oz sharp cheddar, 4 oz Colby jack, and 4 oz mozzarella.
  5. 5Shred 2 oz sharp cheddar, 4 oz Colby jack, and 4 oz mozzarella.
  6. 6Shred 2 oz sharp cheddar, 4 oz Colby jack, and 4 oz mozzarella.
  7. 7Mix the shredded cheeses and separate them into two portions.
  8. 8Mix the shredded cheeses and separate them into two portions.
  9. 9Mix the shredded cheeses and separate them into two portions.
  10. 10Melt 1.5 tablespoons of salted butter in a pan.
  11. 11Melt 1.5 tablespoons of salted butter in a pan.
  12. 12Melt 1.5 tablespoons of salted butter in a pan.
  13. 13Add in half of your seasonings (salt & pepper to taste, 0.5 tablespoon garlic powder, 0.5 tablespoon smoked paprika).
  14. 14Add in half of your seasonings (salt & pepper to taste, 0.5 tablespoon garlic powder, 0.5 tablespoon smoked paprika).
  15. 15Add in half of your seasonings (salt & pepper to taste, 0.5 tablespoon garlic powder, 0.5 tablespoon smoked paprika).
  16. 16Slowly add in 1.5 tablespoons of flour until it becomes thick, mixing well.
  17. 17Slowly add in 1.5 tablespoons of flour until it becomes thick, mixing well.
  18. 18Slowly add in 1.5 tablespoons of flour until it becomes thick, mixing well.
  19. 19Slowly add 6 oz of evaporated milk, little by little, making sure nothing burns or turns gray.
  20. 20Slowly add 6 oz of evaporated milk, little by little, making sure nothing burns or turns gray.
  21. 21Slowly add 6 oz of evaporated milk, little by little, making sure nothing burns or turns gray.
  22. 22Slowly add 8 oz of heavy cream, little by little.
  23. 23Slowly add 8 oz of heavy cream, little by little.
  24. 24Slowly add 8 oz of heavy cream, little by little.
  25. 25Add a squirt of Dijon mustard, ensuring the heat is on low.
  26. 26Add a squirt of Dijon mustard, ensuring the heat is on low.
  27. 27Add a squirt of Dijon mustard, ensuring the heat is on low.
  28. 28Slowly add in half of the mixed shredded cheese, little by little, until it turns into a thicker sauce.
  29. 29Slowly add in half of the mixed shredded cheese, little by little, until it turns into a thicker sauce.
  30. 30Slowly add in half of the mixed shredded cheese, little by little, until it turns into a thicker sauce.
  31. 31Add the other half of the seasoning.
  32. 32Add the other half of the seasoning.
  33. 33Add the other half of the seasoning.
  34. 34Once your cheese sauce is at your desired thickness, add in the cooked pasta.
  35. 35Once your cheese sauce is at your desired thickness, add in the cooked pasta.
  36. 36Once your cheese sauce is at your desired thickness, add in the cooked pasta.
  37. 37Mix the pasta and sauce thoroughly, making sure the sauce is all up in the noodles.
  38. 38Mix the pasta and sauce thoroughly, making sure the sauce is all up in the noodles.
  39. 39Mix the pasta and sauce thoroughly, making sure the sauce is all up in the noodles.
  40. 40Pour half of the mac and cheese into an oven-safe dish.
  41. 41Pour half of the mac and cheese into an oven-safe dish.
  42. 42Pour half of the mac and cheese into an oven-safe dish.
  43. 43Layer some shredded cheese on top of the first mac and cheese layer.
  44. 44Layer some shredded cheese on top of the first mac and cheese layer.
  45. 45Layer some shredded cheese on top of the first mac and cheese layer.
  46. 46Repeat the layering with the remaining mac and cheese and shredded cheese.
  47. 47Repeat the layering with the remaining mac and cheese and shredded cheese.
  48. 48Repeat the layering with the remaining mac and cheese and shredded cheese.
  49. 49Bake at 350 degrees Fahrenheit for 10 minutes.
  50. 50Bake at 350 degrees Fahrenheit for 10 minutes.
  51. 51Bake at 350 degrees Fahrenheit for 10 minutes.
  52. 52Broil on high for 3-4 minutes to get a crispy top.
  53. 53Broil on high for 3-4 minutes to get a crispy top.
  54. 54Broil on high for 3-4 minutes to get a crispy top.

Ingredients

  • 9 oz pasta
  • 9 oz pasta
  • 9 oz pasta
  • 2 oz sharp cheddar
  • 2 oz sharp cheddar
  • 2 oz sharp cheddar
  • 4 oz Colby jack
  • 4 oz Colby jack
  • 4 oz Colby jack
  • 4 oz mozzarella
  • 4 oz mozzarella
  • 4 oz mozzarella
  • 1.5 tablespoons salted butter
  • 1.5 tablespoons salted butter
  • 1.5 tablespoons salted butter
  • seasonings
  • seasonings
  • seasonings
  • 1.5 tablespoons flour
  • 1.5 tablespoons flour
  • 1.5 tablespoons flour
  • salt & pepper
  • salt & pepper
  • salt & pepper
  • 0.5 tablespoon garlic powder
  • 0.5 tablespoon garlic powder
  • 0.5 tablespoon garlic powder
  • 0.5 tablespoon smoked paprika
  • 0.5 tablespoon smoked paprika
  • 0.5 tablespoon smoked paprika
  • 6 oz evaporated milk
  • 6 oz evaporated milk
  • 6 oz evaporated milk
  • 8 oz heavy cream
  • 8 oz heavy cream
  • 8 oz heavy cream
  • Dijon mustard
  • Dijon mustard
  • 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.