Holiday Mac and Cheese

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Ingredients

• 1 pound of cpy pasta
• 1 pound of mozzarella
• 1 pound of kobby Jack
• 8 oz of sharp cheddar
• Salt
• Pepper
• Garlic powder
• Paprika
• 3 tbsp of butter
• 3 tbsp of flour
• 1 can (12 oz) of evaporated milk
• Dijon mustard
• 2 cups of heavy cream

Instructions

1. Boil salted water and cook 1 pound of cpy pasta for 8 minutes.
2. Shred 1 pound of mozzarella, 1 pound of kobby Jack, and 8 oz of sharp cheddar. Divide the cheese into two portions.
3. In a pan on medium heat, melt 3 tbsp of butter. Add half of the seasonings and cook for 30 seconds.
4. Add 3 tbsp of flour to make a roux. Cook for 2 to 3 minutes.
5. Whisk in 1 can of evaporated milk gradually, removing any flour clumps.
6. Add Dijon mustard and 2 cups of heavy cream slowly, cooking for 2 minutes.
7. Reduce heat to low. Gradually add half of the shredded cheese, stirring until melted. Repeat with the remaining cheese and seasonings.
8. Fold in the cooked pasta.
9. Transfer half of the mac and cheese to a baking dish. Layer with the remaining cheese and pasta.
10. Bake at 350°F for 25-30 minutes until the cheese is melted. Broil for 2 minutes for a golden top.
11. Serve and enjoy!

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