Mac and Cheese

25 mins
Serves 1
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Directions

  1. 1Boil the pasta until al dente.
  2. 2Boil the pasta until al dente.
  3. 3Boil the pasta until al dente.
  4. 4Shred 1 lb of mozzarella, 1 lb of Colby Jack, and 0.5 lb (8 oz) of sharp cheddar cheese.
  5. 5Shred 1 lb of mozzarella, 1 lb of Colby Jack, and 0.5 lb (8 oz) of sharp cheddar cheese.
  6. 6Shred 1 lb of mozzarella, 1 lb of Colby Jack, and 0.5 lb (8 oz) of sharp cheddar cheese.
  7. 7Toss all the shredded cheese together and mix it up.
  8. 8Toss all the shredded cheese together and mix it up.
  9. 9Toss all the shredded cheese together and mix it up.
  10. 10Divide the mixed cheese in half.
  11. 11Divide the mixed cheese in half.
  12. 12Divide the mixed cheese in half.
  13. 13Season with salt, pepper, garlic powder, and smoked paprika.
  14. 14Season with salt, pepper, garlic powder, and smoked paprika.
  15. 15Season with salt, pepper, garlic powder, and smoked paprika.
  16. 16In a pan, melt 3 tablespoons of butter.
  17. 17In a pan, melt 3 tablespoons of butter.
  18. 18In a pan, melt 3 tablespoons of butter.
  19. 19Once the butter is melted, add half of the seasonings to the pan.
  20. 20Once the butter is melted, add half of the seasonings to the pan.
  21. 21Once the butter is melted, add half of the seasonings to the pan.
  22. 22Add 3 tablespoons of flour to the pan and cook out the flour taste.
  23. 23Add 3 tablespoons of flour to the pan and cook out the flour taste.
  24. 24Add 3 tablespoons of flour to the pan and cook out the flour taste.
  25. 25Pour in one can of evaporated milk and immediately whisk to prevent clumps.
  26. 26Pour in one can of evaporated milk and immediately whisk to prevent clumps.
  27. 27Pour in one can of evaporated milk and immediately whisk to prevent clumps.
  28. 28Add 2 cups of heavy cream to the mixture and mix.
  29. 29Add 2 cups of heavy cream to the mixture and mix.
  30. 30Add 2 cups of heavy cream to the mixture and mix.
  31. 31Add the rest of the seasonings to the cream mixture.
  32. 32Add the rest of the seasonings to the cream mixture.
  33. 33Add the rest of the seasonings to the cream mixture.
  34. 34Stir in 1 tablespoon of Dijon mustard (or ground mustard if Dijon is unavailable).
  35. 35Stir in 1 tablespoon of Dijon mustard (or ground mustard if Dijon is unavailable).
  36. 36Stir in 1 tablespoon of Dijon mustard (or ground mustard if Dijon is unavailable).
  37. 37Let the sauce thicken up a little more.
  38. 38Let the sauce thicken up a little more.
  39. 39Let the sauce thicken up a little more.
  40. 40Start adding the cheese to the sauce, letting it melt before adding more.
  41. 41Start adding the cheese to the sauce, letting it melt before adding more.
  42. 42Start adding the cheese to the sauce, letting it melt before adding more.
  43. 43Add the boiled pasta to the cheese sauce and mix well to coat all the pasta.
  44. 44Add the boiled pasta to the cheese sauce and mix well to coat all the pasta.
  45. 45Add the boiled pasta to the cheese sauce and mix well to coat all the pasta.
  46. 46Layer the mac and cheese: start with a small layer of pasta, then a generous layer of cheese, then the last layer of pasta, and finally layer the top with a bunch of cheese.
  47. 47Layer the mac and cheese: start with a small layer of pasta, then a generous layer of cheese, then the last layer of pasta, and finally layer the top with a bunch of cheese.
  48. 48Layer the mac and cheese: start with a small layer of pasta, then a generous layer of cheese, then the last layer of pasta, and finally layer the top with a bunch of cheese.
  49. 49Bake in the oven at 350°F (175°C) for about 25 to 30 minutes, or until the top is melted.
  50. 50Bake in the oven at 350°F (175°C) for about 25 to 30 minutes, or until the top is melted.
  51. 51Bake in the oven at 350°F (175°C) for about 25 to 30 minutes, or until the top is melted.
  52. 52Broil for a maximum of 2 minutes to get a nice crust.
  53. 53Broil for a maximum of 2 minutes to get a nice crust.
  54. 54Broil for a maximum of 2 minutes to get a nice crust.
  55. 55Garnish with chives on top.
  56. 56Garnish with chives on top.
  57. 57Garnish with chives on top.

Ingredients

  • 1 lb corkscrew pasta
  • 1 lb corkscrew pasta
  • 1 lb corkscrew pasta
  • 1 lb mozzarella
  • 1 lb mozzarella
  • 1 lb mozzarella
  • 1 lb Colby Jack cheese
  • 1 lb Colby Jack cheese
  • 1 lb Colby Jack cheese
  • 0.5 lb sharp cheddar cheese
  • 0.5 lb sharp cheddar cheese
  • 0.5 lb sharp cheddar cheese
  • 8 oz sharp cheddar cheese
  • 8 oz sharp cheddar cheese
  • 8 oz sharp cheddar cheese
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 tbsp flour
  • 3 tbsp flour
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • ground mustard
  • ground mustard
  • ground mustard
  • chives
  • chives
  • chives

Equipment

potgraterpanwhiskoven

Tips

  • Use corkscrew pasta for better cream and cheese adherence.
  • Always shred your own cheese; do not use pre-shredded cheese.
  • Add Dijon mustard to the cheese sauce for enhanced flavor.
  • Broil the mac and cheese for up to 2 minutes to get a nice crust.