Big Batch Mac and Cheese

35 mins
Serves 4
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Directions

  1. 1Boil water and add chicken bouillon.
  2. 2Cook Barilla Cellentani pasta.
  3. 3Grate sharp cheddar, mozzarella, Colby Jack, and smoked Gouda cheese.
  4. 4Mix paprika, Cajun seasoning, brown mustard, onion powder, garlic powder, salt, coarse black pepper, red chili flakes, and oregano.
  5. 5In a saucepan, melt butter, add seasonings and flour, and cook until thick.
  6. 6Add evaporated milk, heavy cream, and milk, whisking until combined.
  7. 7Add half the cheese to the sauce and stir on low heat.
  8. 8Combine the cheese sauce and half of the cooked pasta.
  9. 9In a cast iron skillet, layer half the pasta, half of the grated cheese, and half the cheese sauce.
  10. 10Add the remaining pasta and cheese, topping with more cheese and seasonings.
  11. 11Bake at 350°F (175°C) for 30-35 minutes.
  12. 12Let it rest 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
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 can evaporated milk
  • 1 cup heavy cream
  • 1 cup milk

Equipment

potwhiskcheese gratercast iron skilletoven