Directions
- 1Boil pasta until al dente.
- 2Shred mozzarella, Colby Jack, and cheddar cheese.
- 3In a bowl, combine all three cheeses.
- 4Divide the cheese mixture into two equal parts.
- 5In a small container, mix salt, pepper, garlic powder, smoked paprika.
- 6In a pan, melt 3 tablespoons of butter.
- 7Add half of the seasoning mixture to the melted butter and stir.
- 8Add 3 tablespoons of flour to the pan and cook until the flour is no longer raw.
- 9Add 1 can of evaporated milk and whisk continuously to prevent lumps.
- 10Add 2 cups of heavy cream, whisk until smooth.
- 11Add the remaining seasoning mixture and stir.
- 12Add 1 tablespoon of Dijon mustard.
- 13Let the sauce thicken.
- 14Add half of the cheese mixture to the sauce, stir until melted. Repeat with the remaining cheese mixture.
- 15Add the cooked pasta and stir to combine.
- 16Layer the macaroni and cheese in a greased baking dish.
- 17Top with remaining cheese.
- 18Bake at 350°F for 25-30 minutes, or until the top is melted and bubbly.
- 19Broil for 1-2 minutes to get a nice crust.
- 20Garnish with chives.
Ingredients
- 1 pound pasta (quirk screws)
- 1 pound mozzarella cheese
- 1 pound colby jack cheese
- 0.5 pound sharp cheddar cheese
- 1 salt
- 1 pepper
- 1 garlic powder
- 1 smoked paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1 chives
Equipment
potcolanderbox gratermixing bowlsmall containersfrying panwooden spatulawhiskglass baking dishoven
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