Mac and Cheese

30m
Serves 1
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Directions

  1. 1Boil the pasta until cooked.
  2. 2Shred the mozzarella cheese into a mixing bowl.
  3. 3Shred the Colby Jack cheese into the bowl with the mozzarella.
  4. 4Shred the sharp cheddar cheese into the bowl.
  5. 5Toss all the shredded cheeses together and then divide them in half.
  6. 6Combine salt, pepper, garlic powder, and smoked paprika in a small container to create the seasoning mix.
  7. 7Melt 3 tablespoons of butter in a pan.
  8. 8Once the butter is melted, add half of the seasoning mix to the pan.
  9. 9Mix the seasoning into the melted butter.
  10. 10Add 3 tablespoons of flour to the pan.
  11. 11Whisk until all the flour is cooked out and incorporated with the butter and seasoning.
  12. 12Pour one can of evaporated milk into the pan.
  13. 13Immediately start whisking to prevent clumps of flour.
  14. 14Add 2 cups of heavy cream to the pan.
  15. 15Mix the heavy cream into the sauce.
  16. 16Add the remaining half of the seasoning mix to the sauce.
  17. 17Add 1 tablespoon of Dijon mustard to the sauce and whisk it in.
  18. 18Let the sauce thicken slightly before adding the cheese.
  19. 19Gradually add the shredded cheese to the sauce, allowing it to melt before adding more.
  20. 20Add the cooked pasta to the cheese sauce.
  21. 21Mix the pasta thoroughly to ensure it's coated with the cheese sauce.
  22. 22Layer a small portion of mac and cheese into a glass baking dish.
  23. 23Generously layer with the divided shredded cheese.
  24. 24Add another layer of mac and cheese.
  25. 25Top with a generous amount of shredded cheese.
  26. 26Bake in the oven at 350°F for 25-30 minutes, or until the top is melted and golden brown.
  27. 27Broil the mac and cheese for a maximum of 2 minutes to get a nice crust.
  28. 28Garnish with chives on top.
  29. 29Serve and enjoy!

Ingredients

  • 1 pound Elbow pasta
  • 1 pound Mozzarella
  • 1 pound Colby Jack cheese
  • 8 ounces Sharp cheddar cheese
  • Salt
  • Pepper
  • Garlic powder
  • Smoked paprika
  • 3 tablespoons Butter
  • 3 tablespoons All-purpose flour
  • 1 can Evaporated milk
  • 2 cups Heavy cream
  • 1 tablespoon Dijon mustard
  • Ground mustard
  • Chives

Equipment

ColanderCheese graterMixing bowlSmall containersPanWooden spoonWhiskGlass baking dishOven

Tips

  • Use corkscrew pasta to hold more cream and cheesiness than elbow pasta.
  • Always shred your own cheese; avoid pre-shredded cheese.
  • Dijon mustard (or ground mustard) enhances the flavor of the cheese sauce.
  • Broil the mac and cheese for a nice crust on top.

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