Holiday Creamy Baked Mac and Cheese

Ingredients

• 1 pound Elbow Macaroni (dry pasta, cook al dente)
• 2 tablespoons Salt (for boiling water, add like the ocean)
• 3 tablespoons Unsalted Butter (cut into pieces)
• 3 tablespoons All-Purpose Flour (sifted)
• 12 ounces Evaporated Milk (12‑oz can, not condensed milk)
• 2 cups Heavy Cream (cold, added in increments)
• 1 tablespoon Dijon Mustard (smooth)
• 1 teaspoon Garlic Powder (optional, adds depth)
• 1 teaspoon Smoked Paprika (optional, smoky flavor)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 pound Mozzarella Cheese (shredded, divided in half)
• 1 pound Kobe Jack Cheese (shredded, divided in half)
• 8 ounces Cheddar Cheese (shredded)
• 2 tablespoons Whole Milk (used to thin sauce if needed)
• 2 stalks Green Onions (chopped for garnish)

Instructions

1. Boil Pasta

   Bring a large pot of water to a rolling boil, add a generous amount of salt, then add 1 lb of elbow macaroni. Cook for 8 minutes, stirring gently every 2 minutes.

   Time: PT12M

   Temperature: 212°F

2. Shred Cheeses

   While the pasta cooks, shred the mozzarella, Kobe Jack, and cheddar. Divide each cheese in half and set aside.

   Time: PT10M

3. Melt Butter

   In a separate saucepan over medium heat, melt 3 Tbsp unsalted butter until fully liquid.

   Time: PT2M

   Temperature: medium heat

4. Make Roux

   Add half of the seasonings (salt, pepper, garlic powder, smoked paprika) to the melted butter and stir for 30 seconds. Then whisk in 3 Tbsp flour and cook, stirring constantly, for about 2 minutes until the mixture turns a light golden color and the raw flour smell disappears.

   Time: PT2M30S

   Temperature: medium heat

5. Add Evaporated Milk

   Gradually whisk in the 12‑oz can of evaporated milk, adding a little at a time and whisking continuously to avoid lumps. Continue until the milk is fully incorporated and the sauce thickens slightly.

   Time: PT5M

   Temperature: medium heat

6. Add Heavy Cream

   Slowly pour in 2 cups heavy cream in increments, whisking constantly. Allow the mixture to come together over 5‑7 minutes, creating a silky, rich base.

   Time: PT7M

   Temperature: medium heat

7. Season and Mustard

   Stir in the remaining seasonings, a good spoonful of Dijon mustard, and adjust salt and pepper to taste.

   Time: PT2M

   Temperature: medium heat

8. Incorporate Cheese

   Turn the heat to low or remove the pan from the burner. Add half of the shredded cheese mixture a handful at a time, whisking until fully melted before adding more. If the sauce becomes too thick, splash in a little whole milk.

   Time: PT5M

   Temperature: low heat

9. Thin Sauce if Needed

   If the sauce is overly thick, whisk in an additional 1‑2 Tbsp whole milk until the desired consistency is reached.

   Time: PT1M

   Temperature: low heat

10. Combine Pasta and Sauce

    Transfer the cooked pasta to the sauce and fold gently with a spatula until every noodle is coated.

    Time: PT2M

    Temperature: low heat

11. Layer in Baking Dish

    In a greased 9×13‑inch baking dish, spread half of the pasta‑cheese mixture, sprinkle half of the remaining shredded cheese, then add the rest of the pasta and top with the remaining cheese.

    Time: PT5M

12. Bake

    Place the dish in a pre‑heated oven at 350°F and bake for 25‑30 minutes, until the top is golden and a crust forms.

    Time: PT30M

    Temperature: 350°F

13. Rest and Garnish

    Remove from oven, let rest 5 minutes, then sprinkle chopped green onions (or chives/parsley) over the top before serving.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

70 g

Fat

55 g

Fiber

3 g

Ingredient Substitutions

• Instead of Elbow Macaroni: shells, cavatappi
• Instead of Salt: kosher salt
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour
• Instead of Evaporated Milk: whole milk reduced by 60%
• Instead of Heavy Cream: half‑and‑half
• Instead of Dijon Mustard: whole grain mustard
• Instead of Garlic Powder: fresh minced garlic
• Instead of Smoked Paprika: regular paprika
• Instead of Black Pepper: white pepper
• Instead of Mozzarella Cheese: provolone
• Instead of Kobe Jack Cheese: Monterey Jack
• Instead of Cheddar Cheese: sharp cheddar
• Instead of Whole Milk: 2% milk
• Instead of Green Onions: chives, parsley

Equipment Needed

• Large Pot
• Colander
• Whisk
• Spatula or Wooden Spoon
• Measuring Spoons
• Measuring Cups
• Baking Dish (9×13 inch)
• Grater
• Mixing Bowl

Critical Steps — Do Not Skip

• Boil Pasta
• Shred Cheeses
• Make Roux
• Add Evaporated Milk
• Add Heavy Cream
• Incorporate Cheese
• Bake

Chef Tips from the Video

• Use high‑quality, full‑fat cheeses for maximum melt and flavor
• Grate cheese fresh – it melts smoother than pre‑shredded
• Whisk continuously when adding liquids to avoid lumps
• Let the baked mac rest before cutting for clean slices

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe dish for up to 2 months; reheat covered.

Room temperature: Do not store at room temperature; perishable.

Make-Ahead Tips

• Assemble the casserole a day ahead, cover, and refrigerate; bake just before serving
• The dish freezes well – wrap tightly and bake from frozen, adding 10 minutes to baking time