Ultimate Mac and Cheese
Equipment
Ingredients
Ingredients
pasta (dry)
450 g
cornstarch
16 g
butter
42 g
flour
24 g
evaporated milk
340 g
heavy cream
360 ml
mozzarella (shredded)
225 g
velveeta (cubed)
225 g
gruyere (shredded)
170 g
sharp cheddar (shredded)
225 g
smoked gouda (shredded)
225 g
colby jack (shredded)
225 g
salt
5 g
black pepper
2 g
garlic powder
3 g
onion powder
3 g
cayenne pepper
2 g
smoked paprika
2 g
mustard powder
2 g
Instructions
Shred and coat cheeses
Shred all cheeses and coat with cornstarch in a large bowl.
Cook the pasta
Boil pasta in salted water until slightly underdone, then drain and set aside.
Make the roux
Melt butter in a large pan over medium-low heat, then whisk in flour until smooth.
Build the sauce base
Gradually whisk in evaporated milk, then heavy cream a little at a time to avoid curdling.
Melt half the cheese
Gradually whisk in half of the coated shredded cheese mixture until smooth and creamy.
Combine pasta and sauce
Fold the cooked pasta into the cheese sauce until evenly coated.
Assemble the layers
Layer half the pasta mixture in a 9x13 baking dish, sprinkle half the remaining cheese, then repeat with remaining pasta and cheese.
Bake the mac and cheese
Bake at 175°C for 15-20 minutes until bubbly, then broil for 5 minutes until golden brown on top.
Rest and serve
Let rest for 5 minutes before serving to allow the sauce to set.
Original recipe
Storage
Reheat with a splash of milk to restore creaminess. Cover with foil when reheating in the oven.
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