3 CHEESE MAC AND CHEESE

This is the kind of mac and cheese people want to make again. It’s bold, flavorful, and the texture stays creamy even as it sits. Swipe to make it!

WHY YOU'LL LOVE THIS RECIPE

The roux gives the sauce body, evaporated milk adds richness and helps stabilize the cheese sauce, and heavy cream keeps it extra silky.

INGREDIENTS FOR THE MAC AND CHEESE

– Pasta – Mozzarella – Colby Jack – Cheddar – Garlic powder – Onion powder – Paprika – Chicken bouillon powder – Unsalted butter – Flour

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.

STEP 1: COOK THE PASTA

STEP 2: MIX THE SEASONING

In a small bowl, combine garlic powder, onion powder, paprika, and chicken bouillon powder. Set aside.

STEP 3: MAKE THE ROUX

In a large saucepan or deep skillet over medium heat, melt butter. Whisk in flour and cook 1 to 2 minutes, stirring constantly, until a smooth paste forms.

STEP 4: BLOOM THE SPICES

Add half of the seasoning mixture into the roux and stir. This blooms the spices so they taste deeper and more flavorful.

STEP 5: BUILD THE SAUCE

Add evaporated milk while whisking to prevent lumps. Add heavy cream and whisk until the sauce starts to thicken.Stir in remaining seasoning mixture and Dijon mustard.

STEP 6: MELT IN THE CHEESE

Reduce heat to low. Add mozzarella, Colby Jack, and cheddar gradually, stirring constantly until fully melted and smooth.

STEP 7: ADD PASTA

Add cooked pasta to the cheese sauce and stir until evenly coated. Cook 1 to 2 minutes until everything is hot and perfectly creamy. Serve immediately.

PRO TIPS

- Grate your own cheese to prevent graininess and make a smoother sauce - Add cream or milk if the sauce gets too thick - Add shredded chicken and Buffalo sauce for Buffalo mac and cheese

GET THE FULL RECIPE

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