Mac And Cheese Dish (Print Version)
# Ingredients:
01 -
1 spoon Dijon mustard.
02 -
1 pound pasta with a twisty shape.
03 -
1 pound cheesy mozzarella.
04 -
3 spoons plain butter.
05 -
12 oz canned creamy milk.
06 -
1 pound Colby Jack, shredded.
07 -
1 spoon powdered garlic.
08 -
8 oz cheddar with a sharp kick.
09 -
Chopped parsley for topping.
10 -
3 spoons plain flour.
11 -
2 cups heavy, rich cream.
12 -
1 spoon smoked paprika.
13 -
1 spoon table salt.
14 -
1/2 spoon of ground pepper.
# Instructions:
01 -
Set the oven to 350°F to warm up.
02 -
Shred the cheeses. Split them into two equal parts.
03 -
Boil pasta with salty water. Drain when firm to the bite.
04 -
In a small dish, mix together the paprika, salt, black pepper, and garlic powder.
05 -
In a pan, melt the butter. Sprinkle in half your spice mix.
06 -
Add the flour to the pan. Stir for about 2 minutes until bubbles appear.
07 -
Slowly pour the thick milk into the pan while stirring. Once it bubbles, add the cream, mustard, and the rest of the spices. Keep stirring until it thickens up.
08 -
Gradually mix in half of the cheese. Keep going until it melts completely.
09 -
Mix the cooked pasta into the cheesy sauce until well coated.
10 -
Spoon half the saucy pasta into a big baking dish (9x13). Sprinkle some cheese on top. Add the rest of the pasta and finish with the remaining cheese.
11 -
Pop the dish in the oven for 25 to 30 minutes. For a brown top, broil for 2 more minutes.
12 -
Add the fresh parsley on top before serving.
# Notes:
01 -
Shred the cheese yourself—it melts much better.
02 -
Broiling gives the top a crispy finish.
03 -
For a spicy kick, toss in some chili.