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