Directions
- 1Shred all the cheeses.
- 2Add two tablespoons of butter to your baking dish.
- 3Add hot cooked macaroni (cooked al dente, about 7 minutes) to the baking dish.
- 4Season with salt and pepper to taste and mix.
- 5Add three heaping tablespoons of all-purpose flour and toss the hot buttered noodles to ensure they are well coated.
- 6Add one 12 oz can of evaporated milk.
- 7Add the shredded cheese (reserving one cup for topping) and mix.
- 8Add the second 12 oz can of evaporated milk.
- 9Add two cans of heavy whipping cream.
- 10Garnish the top with the reserved shredded cheese.
- 11Add a little smoked paprika on top for color.
- 12Cover the baking dish and bake in a preheated 375°F oven for 30 minutes.
- 13Uncover and bake for an additional 15 minutes, until bubbly and completely melted.
Ingredients
- 16 oz Kobe Jack cheese
- 16 oz sharp cheddar cheese
- 8 oz smoked cheddar cheese
- 2 tbsp butter
- hot cooked macaroni, al dente
- salt
- pepper
- 3 heaping tbsp all-purpose flour
- 2 12 oz cans evaporated milk
- 2 cans heavy whipping cream
- smoked paprika
Equipment
baking dishoven
Tips
- Shred your own cheese for best results.
- Reserve one cup of shredded cheese for the top of the macaroni.
- Garnish with smoked paprika for color.
- You can use one can of heavy whipping cream for a less creamy mac and cheese.
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