Creamy Mac Three Cheeses (Print Version)
# Ingredients:
01 -
1/2 spoon of ground black pepper.
02 -
1 spoon full of Dijon mustard.
03 -
1 pound of pasta noodles with a curly shape.
04 -
1 pound of Colby Jack cheese.
05 -
1 pound of mozzarella cheese.
06 -
1 can (12 oz) of evaporated milk.
07 -
2 heavy cream cups.
08 -
3 spoonsful of butter.
09 -
3 scoops of regular flour.
10 -
8 ounces of sharp cheddar cheese.
11 -
1 spoonful of garlic seasoning powder.
12 -
1 spoon of smoked paprika spice.
13 -
1 spoonful of salt crystals.
14 -
Freshly cut parsley for some finishing touches.
# Instructions:
01 -
Set your oven to 350°F and let it warm up.
02 -
Shred up all of the cheeses into a bowl and divide them into two heaps.
03 -
Boil pasta in water with salt until it’s just firm, then drain it well.
04 -
Combine all spices—paprika, garlic powder, salt, and pepper—in a small dish.
05 -
In a pan, melt your butter and toss in half the spice mix.
06 -
Add the flour to the pan and stir it around for about 2 minutes until bubbly.
07 -
Gradually pour the evaporated milk into the roux while stirring. Once it bubbles, mix in the remaining spices, the cream, and mustard. Stir till it thickens up.
08 -
Bit by bit, stir half of your cheese into the sauce until it’s all melted.
09 -
Combine your cooked pasta with the cheesy sauce, making sure it’s all covered.
10 -
Start by spreading half the pasta mix into a large baking dish (9x13 size). Sprinkle over some cheese, then pour in the other half of the pasta. Finish by adding the rest of the cheese on top.
11 -
Cook it in the oven for about 25-30 minutes. If you want, broil for 2 minutes to make the top extra crispy.
12 -
Sprinkle the parsley on top for a fresh look.
# Notes:
01 -
Shredded cheese from the store doesn’t melt as smoothly—grate fresh if you can.
02 -
Cook the top briefly so it gets beautifully golden and crispy.
03 -
Feel free to mix in some chili flakes if you love heat.