Creamy Three-Cheese Mac and Cheese

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Ingredients

• 1 pound caty pasta
• 1 lb mozzarella cheese, shredded
• 1 lb Jack cheese, shredded
• 8 oz sharp cheddar cheese, shredded
• Salt
• Pepper
• Garlic powder
• Smoked paprika
• 3 tbsp butter
• 3 tsp flour
• 12 oz evaporated milk
• 2 cups heavy cream
• 1 tbsp Dijon mustard (optional)

Instructions

1. Boil the caty pasta in salted water for 8 minutes if serving immediately, or 7 minutes if preparing ahead.
2. Shred the mozzarella, Jack, and cheddar cheese. Divide the cheese into two portions.
3. In a pan over medium heat, melt butter. Add half of the seasonings and cook for 30 seconds.
4. Add flour and cook for 2-3 minutes to make a roux.
5. Gradually whisk in evaporated milk, then heavy cream. Add Dijon mustard if desired.
6. Reduce heat to low and slowly add half of the shredded cheese, stirring until melted. Repeat with the remaining cheese and seasonings.
7. Fold in the cooked pasta until well coated with the cheese sauce.
8. Transfer half of the mac and cheese to a baking dish, layer with the remaining cheese and pasta.
9. Bake at 350°F for 25-30 minutes until cheese is melted. Broil for 2 minutes for a golden crust.
10. Serve and enjoy the creamy Three-Cheese Mac and Cheese!

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