Big Batch Mac and Cheese
Directions
- 1Boil water in a pot, add chicken bouillon cubes and cook pasta according to package directions.
- 2Grate cheddar, mozzarella, colby jack, and smoked gouda cheeses.
- 3In a bowl, mix paprika, Cajun seasoning, brown mustard, onion powder, garlic powder, salt, black pepper, red chili flakes, and oregano.
- 4In a saucepan, melt butter, add the seasoning mix, and whisk in flour until a paste forms.
- 5Add evaporated milk, heavy cream, and milk to the saucepan, whisking constantly.
- 6Add half of the cheese to the saucepan and whisk until melted and smooth.
- 7Add the cheese sauce to half of the cooked macaroni in a large bowl.
- 8In a cast iron skillet, layer half of the macaroni, shredded cheese, and remaining cheese sauce.
- 9Top with remaining macaroni and sprinkle with extra cheese.
- 10Bake at 350 degrees for 30-35 minutes.
- 11Let rest for a few minutes before serving.
Ingredients
- 6 cubes chicken bouillon
- 1 box Barilla Cellentani pasta
- 1 cup sharp cheddar cheese
- 1 cup mozzarella cheese
- 1 cup colby jack cheese
- 1 cup smoked gouda cheese
- 1 tablespoon paprika
- 1 tablespoon Cajun seasoning
- 1 tablespoon brown mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 pinch salt
- 1 tablespoon coarse black pepper
- 1 tablespoon red chili flakes
- 1 tablespoon oregano
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup evaporated milk
- 1 cup heavy cream
- 1 cup milk
Equipment
potwhiskcheese gratercast iron skilletoven
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