Serves 1
Directions
- 1In a pan on medium heat, add 4 tablespoons of butter.
- 2Add 1 teaspoon of dry mustard, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of regular paprika.
- 3Whisk the spices into the butter.
- 4Slowly whisk in a 0.25 cup of flour.
- 5Whisk in one 12 ounce can of evaporated milk.
- 6Whisk in 2 cups of whole milk.
- 7Once the milk is warmed, add in 12 ounces of American cheese that’s freshly sliced from the deli.
- 8After the American cheese melts in, add in 8 ounces of freshly shredded sharp cheddar cheese.
- 9Add in 4 ounces of freshly shredded cheddar jack cheese.
- 10Add the cheese in a little bit at a time.
- 11Once all cheese is fully melted, season the sauce with salt and pepper to taste.
- 12Turn off the heat.
- 13Add 1 pound of cooked Rotini pasta.
- 14Add a generous amount of chicken bouillon powder to the pasta water before boiling to make it even better.
- 15Stir the pasta into the sauce.
- 16Serve the mac and cheese right away.
Ingredients
- 4 tablespoons butter
- 1 teaspoon dry mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon regular paprika
- 0.25 cup flour
- 12 ounces evaporated milk
- 2 cups whole milk
- 12 ounces American cheese
- 8 ounces freshly shredded sharp cheddar cheese
- 4 ounces freshly shredded cheddar jack cheese
- salt
- pepper
- 1 pound Rotini pasta
- chicken bouillon powder
Equipment
panwhiskgraterspoon
Tips
- Make sure to whisk each ingredient in before adding the next milk ingredient.
- Do not use American cheese wrapped in plastic; use freshly sliced from the deli.
- Always use freshly shredded cheese, as pre-shredded cheese will not melt correctly.
- Add a generous amount of chicken bouillon powder to the pasta water before boiling for better taste.
- You have to use Rotini pasta, or it's not Boston Market mac and cheese.
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