Mac and Cheese

30m
Serves 1
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Directions

  1. 1Boil the corkscrew pasta until al dente and drain.
  2. 2Shred mozzarella cheese into a mixing bowl.
  3. 3Shred Colby Jack cheese and add to the bowl with mozzarella.
  4. 4Shred sharp cheddar cheese and add to the bowl.
  5. 5Toss all the shredded cheese together and divide into two portions.
  6. 6Prepare seasonings: salt, pepper, garlic powder, and smoked paprika in a small container.
  7. 7Melt 3 tablespoons of butter in a pan.
  8. 8Add half of the seasoning mixture to the melted butter and stir.
  9. 9Add 3 tablespoons of flour to the pan and mix, cooking out the raw flour taste.
  10. 10Pour in one can of evaporated milk and whisk immediately to prevent clumps.
  11. 11Add 2 cups of heavy cream and continue to whisk.
  12. 12Add the remaining seasoning to the sauce and mix.
  13. 13Stir in one tablespoon of Dijon mustard.
  14. 14Allow the cheese sauce to thicken slightly.
  15. 15Gradually add the shredded cheese to the sauce, allowing it to melt before adding more.
  16. 16Add the boiled pasta to the cheese sauce and mix well.
  17. 17Layer mac and cheese in a baking dish, starting with a small layer of mac and cheese, then generously add cheese.
  18. 18Repeat the layering, finishing with a top layer of mac and cheese covered with plenty of cheese.
  19. 19Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the top is melted and golden.
  20. 20Broil for a maximum of 2 minutes to create a crispy crust.
  21. 21Garnish with chives.
  22. 22Serve and enjoy.

Ingredients

  • 1 pound Corkscrew pasta
  • 1 pound Mozzarella cheese
  • 1 pound Colby Jack cheese
  • 0.5 pound Sharp cheddar cheese
  • Salt
  • Pepper
  • Garlic powder
  • Smoked paprika
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 1 can Evaporated milk
  • 2 cups Heavy cream
  • 1 tablespoon Dijon mustard
  • Chives

Equipment

ColanderBox graterMixing bowlsSmall plastic containersPanWooden spatulaWhiskBaking dishOven

Tips

  • Use corkscrew pasta to hold more cheese and cream.
  • Always shred your own cheese; do not use pre-shredded cheese.
  • Adding Dijon mustard enhances the flavor of the cheese sauce. Ground mustard can be used as a substitute.
  • Broil the mac and cheese for a few minutes at the end to create a crispy crust on top.
  • Do not put breadcrumbs on the mac and cheese.

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