Ingredients:
Recipe:
What you need
1. 16oz mozzarella
2. 16oz medium cheddar
3. 8oz Colby jack
4. 7oz Gouda
5. One 12oz can evaporated milk
6. One cup heavy cream
7. 10 oz spiraled cavatapi pasta
8. Half a stick of butter
9. 1-2 tbsp Chicken bouillon seasoning
10. Garlic salt (to taste)
11. Garlic powder (to taste)
12. Onion powder (to taste)
13. White pepper (to taste)
14. Salt (to taste)
15. Paprika powder for color
16. 9 inch pan square cake pan
Steps:
1. Start off by cooking your pasta and add chicken bouillon seasoning to the pasta water.
2. Once pasta has cooked drain it and add half a stick of butter and gently mix in, you don’t want you pasta getting mushy.
3. Shred your cheeses yourself, this is a crucial step to this recipe, pre shredded cheeses have so many fillers and the chances of your cheese clumping up go up.
4. In a sauce pan, add your evaporated milk and heavy whipping cream on medium low heat. You only want to simmer your sauce.
4.5 Separate some of cheese for layering.
5. Once your sauce has simmered, slowly add your cheeses in sections. Let your cheese melt before you add more. If you have cheeses that are not melting it’s fine, it will melt in the oven.
6. Once you have added all of your cheese, use this time to season your sauce.
7. Once seasoned to perfection, gently fold in sauce into pasta. You want to be gentle in this step because you don’t want your noodles to lose their shape or to get mushy.
8. Now we’re going to layer our mac and cheese, do one layer of Mac then one layer of cheese and keep repeating until you reach the top. I used a small 9 inch pan so I only did two layers.
9. Put in your 350 degree oven for 5-10 mins, we’re only melting the cheeses, then once melted turn on broiler for 5-7 min until golden.
Enjoy!