Mac and Cheese
A homemade version of creamy 3 cheese sauce and baked to perfection.
Servings 12 servings
Cost $25
Ingredients
- 8 Ounces Medium Cheddar Freshly Shredded
- 16 Ounces Colby Jack Cheese Freshly Shredded
- 16 Ounces Mozzarella Cheese Freshly Shredded
- 16 Ounces Cavatappi Pasta Corkscrew
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Chicken Bouillon Powder
- 1 tsp Kosher Salt
- ½ tsp Black Pepper Freshly Cracked
- 4 TBSP Salted Butter
- 4 TBSP All Purpose Flour
- 12 Ounces Evaporated Milk
- 2 Cups Heavy Cream
- Fresh Chopped Parsley Optional
Instructions
- Combine all of the freshly shredded cheeses and divide in half. Set aside.
- Preheat oven to 350°.
- Cook 1 pound cavatappi pasta according to package directions for al dente. About 8 minutes. Drain and set aside.
- While the pasta is cooking, combine garlic powder, smoked paprika, chicken bouillon powder, salt, and black pepper in a small bowl and set aside.
- Melt 4 tablespoons salted butter in a large deep skillet or large pot, then add half the seasoning mix and stir. Cook for 1 minute.
- Add 4 tablespoons all-purpose flour and immediately whisk and cook for 1 to 2 minutes, the butter/flour mixture should be bubbling.
- Pour in a little at a time the 12 ounce can evaporated milk and whisk constantly. Slowly add in 2 cups heavy cream and whisk until smooth. Whisk in remaining seasonings.
- Add half of the shredded cheese mixture to the skillet, a handful at a time, and stir after each addition until completely melted.
- Add the cooked pasta to the cheese sauce and stir to coat.
- Spoon half the pasta mixture to a 9×13-inch baking pan and layer with half of the second half of shredded cheese. Add the rest of the mac and cheese on top then sprinkle evenly with the remaining cheese.
- Bake for 25 to 30 minutes, then broil for 2 to 3 minutes to give the mac and cheese a bubbly, golden brown top.
- Sprinkle with finely chopped parsley.
- Serve immediately.