Easy Peasy Mac and Cheesy
Creamy, cheesy, and oh-so-delicious, this homemade recipe is a family favorite
Ingredients
- 1 lb pasta cavatappi or elbow pasta
- 1 lb sharp cheddar cheese
- 1 lb colby jack cheese mozzarella, or a blend of cheeses
- 1/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 12 oz evaporated milk approximately 1 can
- 2 cups heavy cream or whipping cream
- 1 tbsp Dijon Mustard
Instructions
- Preparation: Preheat your oven to 350°F (175°C).
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Grate Cheeses: While the pasta is cooking, grate the sharp cheddar cheese and colby jack cheese (or mozzarella or cheese blend). Combine them together. Set aside.
- Make Cheese Sauce: In a large saucepan, melt the butter over medium heat. Once melted whisk in the flour to create a roux. Cook the roux for 1-2 minutes to cook the flour.
- Add evaporated Milk and Cream: Gradually pour in the evaporated milk and heavy cream, whisking constantly to prevent lumps from forming. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
- Seasoning: Stir in the salt, garlic powder, smoked paprika, and Dijon mustard, combining well with the sauce.
- Add Cheese: Gradually add HALF of the cheese, by the handful. Stir until the cheese is melted before adding more so that you get a smooth and creamy sauce
- Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce, stir until the pasta is evenly coated with the cheesy sauce
- Layer the Mac and Cheese: In an oven safe dish, layer the pasta. Add 1/2 of the mac and cheese and spread it out in an even layer. Then cover it with half of the remaining cheese. Top it with the rest of the mac and cheese cover with a layer of all remaining cheese. Make sure all layers are spread out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
- Broil: Broil for the last 2 minutes so your mac and cheese gets a nice golden brown crust.
- Serve: Remove from the oven and let it cool slightly before serving. Garnish with additional shredded chopped parsley, like I did, or some chives like Tini does, if desired. Serve hot and enjoy the creamy, cheesy goodness of Easy Peasy Mac and Cheesy!
Notes
I usually use only two different types of cheese when I make this recipe. Tini recommends three. You can do it either way, but I never have three different types of cheese at home. Also, cheese is a pretty expensive ingredient so I stick to buying two different types only. You can do it my way, or Tini's way whichever way you prefer. Tini also uses 2 and 1/2 pounds of cheese, whereas I have been using 2lbs only. Either way it works!
Please note that calories provided are only an estimate
Nutrition
Calories: 746kcal
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