Скачать или смотреть Now is the time to perfect your Mac and Cheese recipe for the holidays!

Mac & Cheese Recipe:

Noodles:
1 box elbow
1/2 tbsp salt
2 tbsp chicken bouillon
1/4 sour cream (add when noodles are done and drained. Don’t rinse noodles, just add sour cream)
Roux:
half stick unsalted butter
2 tbsp flour
Milk:
1 can evaporated milk
2 cups heavy cream
Cheese:
2lbs of mixed cheese (save 1/4th for the top)
Pepper Jack, smoked Gouda, mild cheddar, Colby Jack, & sharp cheddar, mozzerella for the pull & velveeta for creaminess. (optional)
Season with: (season to taste)
1 tsp slap ya mama (Cajun seasoning)
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder


Directions:
1. Cook noodles 2 mins shy from aldente. Don’t rinse noodles, just drain and mix in sour cream once a little cooled.
2. Grate cheese and reserve 1/2 of cheese for the top and to layer in.
3. Make the roux while noodles are cooking. On medium- high heat, Melt butter and sauté garlic for 2-3 minutes. Then sprinkle in flour and cook for 2-3 minutes stirring continuously. Then add evaporated milk and heavy cream.
4. Let it come to a light simmer then lower heat and slowly add in cheese. Whisk together until smooth.
5. Once done, mix in noodles. Pour half of the macaroni, half of the reserved cheese, the last layer of noodles and cheese, and place in a baking dish. Place on the middle rack and bake for 20 mins at 350 then and low broil for 1-2 minutes or until the top is melted and brown.