Mac N Cheese

32m
Serves 1
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Directions

  1. 1Boil corkscrew pasta.
  2. 2Shred mozzarella cheese into a bowl.
  3. 3Shred Colby Jack cheese into the bowl with mozzarella.
  4. 4Shred sharp cheddar cheese into the bowl with other cheeses.
  5. 5Toss all the shredded cheeses together.
  6. 6Divide the cheese mixture in half.
  7. 7Prepare seasonings by combining salt, pepper, garlic powder, and smoked paprika in a container.
  8. 8Melt 3 tablespoons of butter in a pan.
  9. 9Add half of the seasoning mixture to the melted butter and mix.
  10. 10Add 3 tablespoons of flour to the pan and cook out the flour taste.
  11. 11Pour one can of evaporated milk into the pan and whisk immediately to prevent clumps.
  12. 12Add 2 cups of heavy cream to the sauce.
  13. 13Add the remaining seasoning to the sauce and whisk.
  14. 14Add one tablespoon of Dijon mustard to the sauce and whisk.
  15. 15Allow the sauce to thicken slightly.
  16. 16Gradually add the cheese mixture to the sauce, letting it melt before adding more.
  17. 17Add the boiled pasta to the cheese sauce and mix thoroughly.
  18. 18Spoon a small layer of mac and cheese into a baking dish.
  19. 19Generously layer shredded cheese over the pasta.
  20. 20Add another layer of mac and cheese.
  21. 21Layer the top with a generous amount of shredded cheese.
  22. 22Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the top is melted and golden brown.
  23. 23Broil the mac and cheese for a maximum of two minutes to get a crispy crust.
  24. 24Garnish with chives.
  25. 25Serve and enjoy.

Ingredients

  • 1 pound 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 gratermetal bowlplastic containersfrying panwooden spatulawhiskmeasuring cupbaking dishoven mitts

Tips

  • Use corkscrew pasta for better cream and cheesiness.
  • Always shred your own cheese; avoid pre-shredded cheese.
  • If you don't have Dijon mustard, use ground mustard.

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