Directions
- 1Add an entire box of macaroni to some salted water.
- 2Add a chicken bouillon cube for extra flavor.
- 3Cook the macaroni 3 minutes less than what the box says, as it will also bake.
- 4Strain the cooked macaroni and set aside.
- 5Grate the cheeses: sharp cheddar, Colby Jack, and mozzarella.
- 6Melt 1/4 cup of butter in a pot.
- 7Once the butter melts, add 1/4 cup of flour and whisk it in, cooking out the raw flour.
- 8Whisk in an entire can of evaporated milk; it will seize up, but keep mixing.
- 9Add 2 cups of half & half.
- 10Add Tony's seasoning, garlic powder, onion powder, a tiny bit of nutmeg, salt, and pepper to the cheese sauce.
- 11Add a few dashes of hot sauce (Crystals) to the sauce.
- 12Keep mixing until the sauce thickens.
- 13Add the grated cheese to the sauce, saving about half for the topping, and mix until all the cheese melts.
- 14Add the cooked noodles (which had butter added to them to prevent sticking) to the cheese sauce and mix.
- 15Transfer the mac and cheese to a baking dish.
- 16Smother the top with the remaining cheese.
- 17Bake for about 20 minutes or until the top is golden brown, then broil for 5 minutes for a nice crust.
- 18Let cool before serving.
Ingredients
- 1 box macaroni
- 1 cube chicken bouillon cube
- sharp cheddar cheese
- Colby Jack cheese
- mozzarella
- 0.25 cup butter
- 0.25 cup flour
- 1 can evaporated milk
- 2 cups half & half
- Tony's seasoning
- garlic powder
- onion powder
- nutmeg
- salt
- pepper
- hot sauce (Crystals)
Equipment
potcolanderbox graterbaking dishwhiskspatula
Tips
- Cook noodles 3 minutes less than the box says to prevent overcooking since they will bake as well.
- Spray your grater with nonstick spray and place cheeses in the freezer for about 30 minutes to firm them up for easier grating.
- Shred your own cheese instead of using pre-shredded cheese, as pre-shredded cheese has a coating that makes it harder to melt.
- Let the mac and cheese cool before serving to allow it to set.
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