Скачать или смотреть Tini's mac and cheese scaled down for 1-2 people

Tini's Mac & Cheese scaled down for 1-2 people

Ingredients:
1/2 lb. corkscrew pasta
1/4 lb. mozzarella cheese
1/4 lb. colby jack cheese
1/4 lb. sharp cheddar cheese
3/4 tsp. salt
1/2 tsp. black pepper
3/4 tsp. garlic powder
3/4 tsp. smoked paprika
2 tbsp. butter
2 tbsp. flour
3/4 cup evaporated milk
1 cup heavy cream
1 tsp. Dijon mustard

Instructions
Preheat your oven to 350°F.
Boil half of the box of pasta. Reserve 1/4 cup of the pasta water and then drain pasta and set aside.
Grate all your cheese into a bowl and kind of toss the cheese mixing them together.
Measure all spices and add to a small bowl. Mix them to combine. Set aside.
In a skillet, melt the butter over medium heat.
Add 1/2 of the seasoning mix and bloom the spices by stirring into the butter for 3-4 minutes.
Add the flour and cook stirring until there are no lumps.
Stream in the evaporated milk while whisking until there are no lumps.
Add the heavy cream, whisking constantly. If you find your mixture is too thick add in a little bit of the reserved pasta water.
Whisk in the mustard and the rest of the seasoning mix.
Stir for a couple of minutes.
Add in half the cheese slowly while whisking. Make sure the skillet heat is on low so nothing burns. Whisk and make sure cheese is melted before adding more.
Fold in your cooked pasta, making sure to coat all the noodles in sauce.
In a casserole dish add 1/2 of the Mac and cheese, spreading it out.
On top of the first layer of macaroni add 1/2 of the reserved cheese.
Add the rest of the Mac and cheese and sprinkle on the rest of the shredded cheese.
Bake for 25-30 minutes or until the top is melted and browned.

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