Mac and Cheese holds a special place in most children’s hearts. Even those with the pickiest palates love its taste and comforting appeal. 

So, like many children, I grew up eating mac and cheese. Although it was a rare treat for my family to make or buy mac cheese, it was still eaten, and when it was, it was usually given to me by my grandmother.

I remember one year in 5th grade, I had a friend come over and decorate gingerbread houses with me at my grandparent’s house. We had snowman Peeps and hot cocoa-flavored kisses for decorating the houses, but we also had mac and cheese for lunch that day. 

My grandmother had asked what we should have for lunch and I figured mac and cheese would be easy and that she would like it. Of course, I was wrong and she ended up not being a fan of mac and cheese at all. But I still love my grandmother’s cooking, and making gingerbread houses that day was still a fun activity.

I find that most mac and cheese recipes fall under two categories, ones made with roux, and ones made with eggs and lots of milk. Of course, most mac and cheese recipes are just about the same, so the recipe I’m sharing is not breaking any boundaries.

But, this recipe is an extremely good take on a classic recipe and is easy to make. As long as the roux is successful and you don’t overheat the cheese causing the fats to separate then you will get a deliciously creamy and hearty mac and cheese recipe that can be served at any event.

Ingredients-

• 1 pound Colby Jack Cheese
• 1 pound Mozzarella
• 8 ounces sharp cheddar cheese
• 1 pound of Cavattappi noodles or noodle shape of your choice
• 5 cloves of minced garlic
• 1 teaspoon of Paprika 
• 1 teaspoon of ground black pepper
• 1 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons flours 
• 12 oz of evaporated milk
• 2 cups of heavy cream
• 1 tablespoon of Dijon mustard

Instructions

1. Turn on a large part of water to boil, once at a rolling boil add pasta and cook until “Al Dente” or until the pasta is cooked to be firm to the bite and drain the noodles. 
2. While the pasta is cooking, preheat the oven to 350 degrees, shred all the cheese, and begin to make the roux.
3. To make the roux let your butter melt in a large pan on medium heat and add your paprika, garlic, salt, and black pepper being careful not to let them burn. Once the butter is melted add the flour and whisk together to form a sort of paste. 
4. Let the roux develop some color before adding the evaporated milk slowly and while whisking, to avoid clumping. The mixture should be thick.
5. When the flour mixture is no longer lumpy, stir in the heavy cream and slowly add in the shredded cheese a handful at a time. When adding in the cheese it is best to turn the heat to low and only add more cheese when the previous handful of cheese is completely melted. Reserve half the cheese for later. 
6. Once the cheese sauce is complete and the pasta is cooked, combine the two together. In a 9×13-inch baking dish add half the mac and cheese then add a layer of shredded cheese, do this once more.
7. Stick the layered mac and cheese in the oven for 25-30 minutes, then turn the oven to broil and continue to cook for 3-4 mins or until it is nice and golden brown.