Directions
- 1Boil pasta until cooked.
- 2Shred cheeses using a box grater. Do not use pre-shredded cheese.
- 3Mix all shredded cheeses together and divide in half.
- 4Prepare seasonings in a small container; salt, pepper, garlic powder and smoked paprika.
- 5In a skillet, melt 3 tablespoons of butter and add half of the prepared seasonings.
- 6Add 3 tablespoons of flour to the melted butter and seasonings; mix well to cook out the flour.
- 7Add one can of evaporated milk, and immediately whisk to avoid clumps.
- 8Add 2 cups of heavy cream and whisk.
- 9Add remaining seasonings.
- 10Add 1 tablespoon of Dijon mustard.
- 11Let the sauce thicken.
- 12Add half of the cheese mixture and stir.
- 13Layer the macaroni and cheese in a baking dish: macaroni and cheese, cheese mixture, macaroni and cheese, topped with the remaining cheese mixture.
- 14Bake at 350°F (175°C) for 25-30 minutes until cheese is melted and bubbly.
- 15Broil for 1-2 minutes to create a crust.
- 16Garnish with chives.
Ingredients
- 1 pound pasta (quirt screws)
- 1 pound mozzarella cheese
- 1 pound colby jack cheese
- 8 ounces 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 bowlssmall plastic containerslarge skilletwhiskwooden spatulaovenbaking dishserving plate
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