100 MILLION VIEW CREAMY MAC & CHEESE

Ingredients

• 1 lb Corkscrew Pasta (dry)
• 1 lb Mozzarella Cheese (shredded)
• 1 lb Monterey Jack Cheese (shredded)
• 8 oz Sharp Cheddar Cheese (shredded)
• 3 tbsp Unsalted Butter (cut into pieces)
• 3 tbsp All-Purpose Flour (sifted)
• 1 can Evaporated Milk (12 oz can, unopened)
• 2 cup Heavy Whipping Cream (cold)
• 1 tsp Garlic Powder (ground)
• 1 tsp Smoked Paprika (adds smoky flavor)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Salt (fine)
• 1 tbsp Dijon Mustard (smooth)

Instructions

1. Boil the Pasta

   Bring a large pot of salted water to a rolling boil. Add the corkscrew pasta and cook for 6‑8 minutes, stirring occasionally, until al dente.

   Time: PT8M

   Temperature: boiling

2. Drain and Set Aside

   Drain the pasta in a colander and rinse briefly with warm water to stop cooking. Transfer back to the pot or a large bowl and set aside.

   Time: PT2M

3. Shred the Cheeses

   Using a cheese shredder or box grater, shred the mozzarella, Monterey Jack, and sharp cheddar into separate bowls. Reserve about 1 cup of the shredded mix for the topping.

   Time: PT10M

4. Mix Seasonings

   In a small bowl combine garlic powder, smoked paprika, black pepper, and salt. Set aside; you will use half now and half later.

   Time: PT2M

5. Make the Roux

   In a medium saucepan melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk continuously for 1‑2 minutes until the mixture turns light golden and the raw flour smell disappears.

   Time: PT3M

   Temperature: medium heat

6. Add Evaporated Milk

   Slowly pour the evaporated milk into the roux while whisking constantly to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium heat

7. Incorporate Heavy Cream

   Stir in the heavy whipping cream. Keep whisking until the sauce reaches a thick, coat‑the‑back-of‑spoon consistency, roughly 3 minutes.

   Time: PT3M

   Temperature: medium heat

8. Season and Add Cheese

   Add half of the seasoning blend and the tablespoon of Dijon mustard to the sauce. Then gradually fold in about 2 cups of the shredded cheese mixture, stirring until fully melted and smooth. Reserve the remaining cheese for topping.

   Time: PT5M

   Temperature: medium heat

9. Combine Pasta and Sauce

   Add the drained pasta to the cheese sauce, tossing gently to coat every piece. Transfer the mixture to a greased 9×13‑inch baking dish, spreading evenly.

   Time: PT3M

10. Add Cheese Topping

    Sprinkle the reserved shredded cheese evenly over the top of the pasta. This will create a golden, crispy crust when baked.

    Time: PT2M

11. Bake and Broil

    Preheat the oven to 350°F. Bake the mac and cheese for 25‑30 minutes, until the sauce is bubbling. Then switch the oven to broil and cook for an additional 2 minutes, watching closely, until the top is golden and crisp.

    Time: PT32M

    Temperature: 350°F

12. Rest and Serve

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

    Time: PT5M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

48 g

Fat

35 g

Fiber

2 g