Creamy Mac Cheese (Print Version)
# Ingredients:
01 -
1 lb Colby Jack cheese.
02 -
1 lb mozzarella cheese.
03 -
1 pound twisty pasta.
04 -
8 oz extra sharp cheddar.
05 -
1 spoon salty paprika.
06 -
1 spoon garlic seasoning.
07 -
1 spoon table salt.
08 -
1/2 spoon ground black pepper.
09 -
3 tablespoons plain butter.
10 -
3 tablespoons all-purpose flour.
11 -
1 can (12 oz) evaporated milk.
12 -
2 cups thick cream.
13 -
1 spoon Dijon-style mustard.
14 -
Fresh parsley chopped for topping.
# Instructions:
01 -
Set the oven to 350°F to heat up.
02 -
Shred all your cheeses into one bowl, then split the pile into two parts.
03 -
Cook the pasta in well-salted water till it's just soft enough. Then drain it.
04 -
In a tiny bowl, stir together black pepper, salt, paprika, and garlic powder.
05 -
Melt the butter in a skillet, then toss in half your mixed-up spices.
06 -
Add the flour and whisk it for about 2 minutes till it's bubbling.
07 -
Pour in evaporated milk gradually, mixing all the time. Once bubbling, add heavy cream, the mustard, and the rest of the spices. Let it cook till thickened.
08 -
Throw in half of the cheese bit by bit, stirring until it’s gooey and nice.
09 -
Stir your cooked pasta into the cheesy sauce, making sure every piece is coated.
10 -
Spoon half the pasta mix into a 9x13 baking dish. Sprinkle some cheese, add the rest of the pasta, then top it with all the leftover cheese.
11 -
Bake it for 25-30 minutes. Let the top get golden by broiling for another couple of minutes if you'd like.
12 -
Scatter the parsley on top.
# Notes:
01 -
Freshly shredded cheese always melts smoother.
02 -
Broil at the end for a crispy cheesy layer.
03 -
Spice it up with a pinch of chili powder if you'd like.