This mac and cheese recipe has been a go to in my family for every holiday from easter to thanksgiving to Christmas. It is creamy cheesy and pretty simple compared to other baked mac and cheese recipes i have seen. It is a perfect side dish for thanksgiving and i cant wait to share it with you all today. With all that being said, lets get started.
Ingredients needed
1. A pound of pasta( i prefer corkscrews but you can use just elbow macoroni)
2. A 8 oz block of mozzarella cheese/ a 8 oz block of sharp cheddar cheese and a 8 oz block of Colby jack cheese (shredded)
3. Seasonings of choice ( i use a teaspoon each of salt, pepper, onion and garlic powder, paprika and mustard)
4. a 12 oz can of evaporated milk
5. 1 and 1/2 cups of a half and half
6.a tablespoon of flour
7. A half of a stick of butter
Directions
1. Cook your pound of pasta until al dente and drain.
2. Shred your three blocks of cheese ( DO NOT USE PRE SHREDDED CHEESE, it doesn't melt or taste right)
3. In a saucepan melt your half of a stick of butter and add in your tablespoon of flour . Stir for around 2 minutes to cook out the raw flour taste.
4. Add in your seasonings and stir for another minute to allow the flavors to enhance.
5.Add your evaporated milk and half and half a little at a time stirring in between until the sauce thickens.
6. Once sauce thickens take half of your shredded cheese and mix well and remove from heat to avoid burning.
7.Stir your pasta and cheese sauce together until well combined and set aside.
8.Spray a 9 by 13 casserole dish with non stick spray.
9. Layer mac and cheese and shredded cheese but make sure to save some shredded cheese for the top
10. Bake at 350 for 25 minutes then broil for 3 to 4 minutes to crisp the top.
11. Enjoy
Add comment
Comments