Ultimate Mac and Cheese
Equipment
Ingredients
Pasta
pasta of choice
450 g
Sauce Base
cornstarch
16 g
butter
42 g
flour
24 g
evaporated milk
340 g
heavy cream
350 g
Cheese
mozzarella
225 g
velveeta
225 g
gruyere
170 g
sharp cheddar
225 g
smoked gouda
225 g
colby jack
225 g
Seasonings
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
Prepare the cheese
Shred all cheeses and coat with cornstarch.
Cook the pasta
Boil pasta until slightly underdone, then set aside.
Make the roux
Melt butter and whisk in flour until combined.
Add the milk and cream
Gradually whisk in evaporated milk, then heavy cream.
Add half the cheese
Gradually whisk in half of the grated cheese.
Combine pasta and sauce
Add cooked pasta to the cheese sauce and mix well.
Assemble the casserole
Layer half the pasta mixture, half the remaining cheese, remaining pasta, and top with remaining cheese in a baking dish.
Bake the mac and cheese
Bake at 175°C for 15-20 minutes, then broil for 5 minutes.
Rest and serve
Let rest for 5 minutes, then serve.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess
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