Mac and Cheese Recipe
By Maxine Aschenbrener (11-22-24)
Hey stingers!
Thanksgiving is right around the corner! With the guests to come over, and the lively nights come, there may be some empty stomachs craving for something warm. Well, if you’re out of ideas, I’m always here as someone with ideas! For dinner, a great dish to have is Mac and cheese as a side or main. Grab your ingredients as you start to read through!
Ingredients :
1 box of corkscrew pasta
1 pound of mozzarella
1 pound of Colby jack
½ pound of sharp cheddar
1 tsp garlic powder
1 tsp smoked paprika
2 tbp salt
3 tbsp unsalted butter
3 tbsp flour
12 oz evaporated milk
2 cups heavy cream
Recipe :
Step 1
Start by boiling your pasta. While your pasta is boiling, start shredding all your cheese (don’t use pre shredded cheese, it will make the Mac and cheese grainy!). Once you’re done shredding all your cheese, divide the cheese evenly into two bowls. After shredding combine the garlic powder, smoked paprika and salt.
Step 2
Melt the butter in a large pot over medium heat, and once melted add half of your seasoning to the melted butter and mix until its all incorporated. Then one tablespoon at a time, add in the flour. Slowly add in the evaporated milk and stir while adding. Once fully incorporated, slowly add the heavy cream. After, add in half of the cheese in small amounts and the rest of the seasoning until fully mixed together.
Step 3
Slowly add the pasta to the cheese, and mix. Transfer half of the Mac and cheese to an oven safe pan, and layer the cheese. Then put the rest of the pasta on top of the first layer and coat the top with the remaining cheese. Bake in the oven for 25-30 minutes, or until the top is golden brown.
Step 4
Once your Mac and cheese is out of the oven, let it cool for a few minutes and serve warm! Store leftovers in the fridge for up to 3-4 days, or store in the freezer.
Thanksgiving is right around the corner! With the guests to come over, and the lively nights come, there may be some empty stomachs craving for something warm. Well, if you’re out of ideas, I’m always here as someone with ideas! For dinner, a great dish to have is Mac and cheese as a side or main. Grab your ingredients as you start to read through!
Ingredients :
1 box of corkscrew pasta
1 pound of mozzarella
1 pound of Colby jack
½ pound of sharp cheddar
1 tsp garlic powder
1 tsp smoked paprika
2 tbp salt
3 tbsp unsalted butter
3 tbsp flour
12 oz evaporated milk
2 cups heavy cream
Recipe :
Step 1
Start by boiling your pasta. While your pasta is boiling, start shredding all your cheese (don’t use pre shredded cheese, it will make the Mac and cheese grainy!). Once you’re done shredding all your cheese, divide the cheese evenly into two bowls. After shredding combine the garlic powder, smoked paprika and salt.
Step 2
Melt the butter in a large pot over medium heat, and once melted add half of your seasoning to the melted butter and mix until its all incorporated. Then one tablespoon at a time, add in the flour. Slowly add in the evaporated milk and stir while adding. Once fully incorporated, slowly add the heavy cream. After, add in half of the cheese in small amounts and the rest of the seasoning until fully mixed together.
Step 3
Slowly add the pasta to the cheese, and mix. Transfer half of the Mac and cheese to an oven safe pan, and layer the cheese. Then put the rest of the pasta on top of the first layer and coat the top with the remaining cheese. Bake in the oven for 25-30 minutes, or until the top is golden brown.
Step 4
Once your Mac and cheese is out of the oven, let it cool for a few minutes and serve warm! Store leftovers in the fridge for up to 3-4 days, or store in the freezer.
