Our Mac and Cheese

Serves 1
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Directions

  1. 1Combine grated cheddar, Red Leicester, Gruyere, and Gouda cheeses in a bowl.
  2. 2Combine grated cheddar, Red Leicester, Gruyere, and Gouda cheeses in a bowl.
  3. 3Combine grated cheddar, Red Leicester, Gruyere, and Gouda cheeses in a bowl.
  4. 4Boil spirali pasta.
  5. 5Boil spirali pasta.
  6. 6Boil spirali pasta.
  7. 7Melt butter in a pan.
  8. 8Melt butter in a pan.
  9. 9Melt butter in a pan.
  10. 10Add plain flour to the melted butter.
  11. 11Add plain flour to the melted butter.
  12. 12Add plain flour to the melted butter.
  13. 13Add evaporated milk and double cream and whisk until combined.
  14. 14Add evaporated milk and double cream and whisk until combined.
  15. 15Add evaporated milk and double cream and whisk until combined.
  16. 16Add dijon mustard.
  17. 17Add dijon mustard.
  18. 18Add dijon mustard.
  19. 19Add half of the seasoning mix.
  20. 20Add half of the seasoning mix.
  21. 21Add half of the seasoning mix.
  22. 22Add half of the grated cheese and stir.
  23. 23Add half of the grated cheese and stir.
  24. 24Add half of the grated cheese and stir.
  25. 25Mix the cooked pasta with the cheese sauce.
  26. 26Mix the cooked pasta with the cheese sauce.
  27. 27Mix the cooked pasta with the cheese sauce.
  28. 28In a baking dish, layer the mac and cheese, top with additional mozzarella.
  29. 29In a baking dish, layer the mac and cheese, top with additional mozzarella.
  30. 30In a baking dish, layer the mac and cheese, top with additional mozzarella.
  31. 31Top with the remaining cheese.
  32. 32Top with the remaining cheese.
  33. 33Top with the remaining cheese.
  34. 34Bake until golden brown and bubbly.
  35. 35Bake until golden brown and bubbly.
  36. 36Bake until golden brown and bubbly.

Ingredients

  • 200 g Cheddar
  • 200 g Cheddar
  • 200 g Cheddar
  • 100 g Red Leicester
  • 100 g Red Leicester
  • 100 g Red Leicester
  • 100 g Gruyere
  • 100 g Gruyere
  • 100 g Gruyere
  • 80 g Gouda
  • 80 g Gouda
  • 80 g Gouda
  • 250 g Mozzarella
  • 250 g Mozzarella
  • 250 g Mozzarella
  • 1 tbsp Garlic powder
  • 1 tbsp Garlic powder
  • 1 tbsp Garlic powder
  • 0.5 tbsp Hot smoked paprika
  • 0.5 tbsp Hot smoked paprika
  • 0.5 tbsp Hot smoked paprika
  • 1 tsp Sweet smoked paprika
  • 1 tsp Sweet smoked paprika
  • 1 tsp Sweet smoked paprika
  • 1 tsp White pepper
  • 1 tsp White pepper
  • 1 tsp White pepper
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 40 g Butter
  • 40 g Butter
  • 40 g Butter
  • 40 g Plain flour
  • 40 g Plain flour
  • 40 g Plain flour
  • 1 can Evaporated milk
  • 1 can Evaporated milk
  • 1 can Evaporated milk
  • 480 ml Double cream
  • 480 ml Double cream
  • 480 ml Double cream
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 500 g Spirali pasta
  • 500 g Spirali pasta
  • 500 g Spirali pasta

Tips

  • Use Davidstow Reserve, Celtic Red, Gouda, Gruyere AOP, and Galbani Mozzarella cheeses instead of Colby Jack.
  • Use half the amount of cheese that Tini does.
  • Add extra mozzarella in between the layers.
  • Serve with steak.