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Ingredients

• 1 pound Elbow Macaroni (or any short‑tube pasta; cook al dente)
• 1 pound Mozzarella Cheese (shredded; full‑fat for meltiness)
• 1 pound Colby Jack Cheese (shredded; adds buttery flavor)
• 0.5 pound Sharp Cheddar Cheese (shredded; provides sharp bite)
• 3 tablespoons Unsalted Butter (cut into cubes; for roux)
• 3 tablespoons All‑Purpose Flour (sifted; thickens sauce)
• 1 cup Evaporated Milk (canned; adds richness)
• 1 cup Heavy Cream (for extra silkiness)
• 1 teaspoon Dijon Mustard (adds tang)
• 1 teaspoon Smoked Paprika (optional; smoky depth)
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 8 minutes. Drain and set aside.

   Time: PT10M

   Temperature: 212°F

2. Shred the Cheeses

   While the pasta cooks, shred mozzarella, colby jack, and sharp cheddar using a coarse grater.

   Time: PT5M

3. Make the Roux

   Melt butter in a saucepan over medium heat. Sprinkle flour over the melted butter and whisk constantly for 1 minute until lightly golden.

   Time: PT3M

   Temperature: 350°F

4. Add Liquids and Seasonings

   Slowly whisk in evaporated milk and heavy cream. Add smoked paprika, garlic powder, salt, and black pepper. Continue whisking until the mixture thickens, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

5. Incorporate Mustard and Cheese

   Stir in Dijon mustard, then gradually add half of the shredded cheese (reserve the other half). Whisk until the cheese is fully melted and the sauce is smooth.

   Time: PT4M

   Temperature: 350°F

6. Combine Pasta and Sauce

   Add the cooked macaroni to the sauce, tossing to coat evenly. Transfer half of the mixture to a greased 9×13‑inch baking dish.

   Time: PT3M

7. Layer Remaining Cheese

   Sprinkle the reserved shredded cheese over the top layer in the dish, then pour the remaining pasta‑cheese mixture over it, creating a second layer.

   Time: PT2M

8. Bake

   Place the dish in a pre‑heated oven and bake until the top is bubbling and golden brown, about 30 minutes.

   Time: PT30M

   Temperature: 375°F

9. Rest and Serve

   Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set and makes slicing easier.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

70 g

Fat

45 g

Fiber

2 g