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Mac & Cheese

Ingredients:
-8 oz pasta noodles
-8 oz block Mozzarella
-8 oz block Monterey Jack
-6 oz block Cheddar
-1 ½ tbsp unsalted butter
-1 ½ tbsp all purpose flour
-1 tsp salt
-1 tsp black pepper
-1 tsp garlic powder
-1 tsp paprika
-6 oz evaporated milk
-1 tablespoon Dijon mustard
-1 cup heavy cream

Directions:
Fill a pot with water and bring it to a boil for pasta. Preheat the oven to 350 degrees Fahrenheit.
Grate your blocks of cheese. Mix them together and set half of the cheese to the side.
Cook your pasta according to the box directions for al dente.
Mix your salt, pepper, garlic powder and paprika in a bowl.
In a skillet over medium heat, melt your butter. Add half your seasonings and cook for 1 minute.
Add your flour and whisk to combine. Cook 1-2 more minutes.
Add in your evaporated milk, whisking to combine all the flour with the milk.
Add in the rest of your seasonings.
Add in your heavy cream, slowly, a few tablespoons at a time, whisking after each addition.
Add your mustard and whisk to combine.
Add in your cheese, a few handfuls at a time, whisking after each addition, to let the cheese melt before adding more.
Drain your pasta noodles and combine with the sauce.
In an 8x8 casserole dish, add half your pasta. Top with ½ of the reserved shredded cheese. Repeat the layers.
Bake 20-25 minutes, turning on the broiler for the last 2 minutes.

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