Old Fashioned Baked Macaroni and Cheese
Servings 10 people
Equipment
- 9x13 baking dish
Ingredients
- 1 pound cavatappi pasta (or shape of your choice)
- 4 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 16 ounce can of evaporated milk
- 2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ⅛ teaspoon black pepper
- 16 ounces mozzarella cheese (shredded by hand)
- 16 ounces white cheddar cheese (shredded by hand)
- 8 ounces sharp yellow cheddar cheese (shredded by hand)
Instructions
- Bring the chicken broth and 6 cups of water to a boil and cook your pasta for 2 minutes less than directed on the pasta package.
- While the pasta is boiling, you can shred your cheese. You do not want to use pre-shredded cheese for this recipe.
- Melt the butter in a large pot over medium heat.
- Once the butter is melted, add in the four and whisk for about 2-3 minutes to cook the raw flour.
- Slowly add in the evaporated milk and the heavy cream while stirring. Allow everything to come to a slow bubble and add in the seasonings and stir as the sauce thickens. (This should take about 5-7 minutes)
- Reserve 3 cups of cheese and set it aside for layering and topping.
- Turn the heat down to the lowest setting before adding in the cheese.Add the remaining cheese, one handful at a time, to the cream mixture. Make sure each handful is melted before adding in the next.
- Once the cheese is melted into the sauce, add the pasta to the sauce and stir.
- Spray a 9"x13" pan with non-stick spray then add in HALF of the pasta/cheese mixture.
- Sprinkle half of the reserved shredded cheese over the pasta then pour in the remaining pasta and top with remaining cheese. (Layer: Pasta, shredded cheese, pasta, shredded cheese)
- Bake in the oven at 375 for 20 minutes then broil for about 2-3 minutes or until the top is golden browned.