Mac & Cheese

Mac & Cheese Ingredients:

• 2 lbs Elbow Macaroni (or pasta of choice)

• 1 lbs Colby Jack 

• 1 lbs mozzarella 

• 1/2 lbs Aged Cheddar 

• 1 can evaporated milk (354mL or 12oz)

• 2 cups heavy cream (warmed slightly) 

• 1 tbs garlic powder

• 1 tbs onion powder

• 1 tbs white pepper

• 1 tbs mustard

• 1 tbs old bay 

• 1 tbs MSG (optional)

• 1 tbs paprika 

• 1 tsp smoked paprika 

• 1 tsp Italian seasoning 

• 1 tsp pepper

• 1 chicken bouillon cube (optional) 

• 3 tbs butter

• 2 tbs all purpose flour

• Top with chives and serve 

Alright watch the breakdown:

Pasta Prep:

1. Start by preheating that oven to 350°F.

2. Get a big pot on the stove with some salty water OR I’d suggest just adding a chicken bouillon cube for added flavour and let it hit that boiling point. Toss in the pasta and cook it up to like 75% of whatever time the package tells you.

3. Remember we’re baking this afterwards for like ~20 minutes so it’s okay if the macaroni is still a little undercooked

4. While you’re either waiting for the pasta to cook or water to boil, grab your blender and shred your cheeses (or do it the old fashion way, up to you). Just keep the mozzarella separate from the others, AND split your cheese into to halves - one for the sauce and one for topping.

The Sauce:

1. MAJOR STEP: In a big pan, melt some your 3 tbs butter over medium heat. Add half of that seasoning mix, stir it up to get those aromas going. Toss in the flour and stir until things start bubbling and looking smooth. You might see a colour change here just make sure you’re stirring CONSTANTLY! If you let it sit, it will burn and this will ruin your whole dish. This is the base for your roux.

2. Pour in the evaporated milk slowly while whisking to avoid lumps. Add the heavy cream, and the rest of the seasoning mix. Let it simmer and thicken, giving it a good whisk here and there.

3. Time to get cheesy! Add half of that cheese we set aside HANDFULS at a time turn the heat down, and melt it in slowly. Make sure each bit melts before tossing in more.

4. Stir in the pasta, coat those noodles real good.

Assemble:

1. Grab your baking dish dish. Layer in half of the mac and cheese, then half of the cheese we had set aside earlier. I suggest having more of the mozzarella in the middle layer for an added cheese pull, and then rest of the mac and cheese. Finish strong by evenly throwing on the last of that shredded cheese and some dried parsley on top of added finesse

Bake:

1. Pop it in the preheated oven for 20-25 minutes COVERED in ALUMINUM. Then Broil for 2-5 minutes to get that crispy crust. Be sure to let it rest for like 10 minutes after you’ve pulled it out before cutting into it.

2. All that’s left now is to scoop and savour that goodness!