Mac and Cheese
Directions
- 1Boil the pasta until al dente.
- 2Shred 1 lb of mozzarella, 1 lb of Colby Jack, and 0.5 lb (8 oz) of sharp cheddar cheese.
- 3Toss all the shredded cheese together and mix it up.
- 4Divide the mixed cheese in half.
- 5Season with salt, pepper, garlic powder, and smoked paprika.
- 6In a pan, melt 3 tablespoons of butter.
- 7Once the butter is melted, add half of the seasonings to the pan.
- 8Add 3 tablespoons of flour to the pan and cook out the flour taste.
- 9Pour in one can of evaporated milk and immediately whisk to prevent clumps.
- 10Add 2 cups of heavy cream to the mixture and mix.
- 11Add the rest of the seasonings to the cream mixture.
- 12Stir in 1 tablespoon of Dijon mustard (or ground mustard if Dijon is unavailable).
- 13Let the sauce thicken up a little more.
- 14Start adding the cheese to the sauce, letting it melt before adding more.
- 15Add the boiled pasta to the cheese sauce and mix well to coat all the pasta.
- 16Layer 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.
- 17Bake in the oven at 350°F (175°C) for about 25 to 30 minutes, or until the top is melted.
- 18Broil for a maximum of 2 minutes to get a nice crust.
- 19Garnish with chives on top.
Ingredients
- 1 lb corkscrew pasta
- 1 lb mozzarella
- 1 lb Colby Jack cheese
- 0.5 lb sharp cheddar cheese
- 8 oz sharp cheddar cheese
- salt
- pepper
- garlic powder
- smoked paprika
- 3 tbsp butter
- 3 tbsp flour
- 1 can evaporated milk
- 2 cups heavy cream
- 1 tbsp Dijon mustard
- ground mustard
- 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.
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