Oven Baked Mac and Cheese

This recipe has come from years of tweaking and perfecting, all to give us the very best baked mac and cheese.

Baked to creamy perfection.

Ingredients:

• 1 lb pasta of choice

• 2 tbsp cornstarch

• 3 tbsp butter

• 3 tbsp flour

• 1 can (12 oz) evaporated milk

• 1 ½ cup heavy cream

• ½ lb mozzarella

• ½ lb velveeta

• 6 oz gruyere

• ½ lb sharp cheddar

• ½ lb smoked gouda

• ½ lb colby jack

• 1 tsp salt

• 1 tsp pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cayenne pepper

• 1 tsp smoked paprika

• 1 tsp mustard powder

Directions:

1. In a large sized bowl shred all the cheeses and coat with cornstarch.

2. Boil your noodles until slightly underdone and set aside.

3. In a large pan on medium low heat, melt the butter before whisking in the flour until combined.

4. Whisk in evaporated milk then heavy cream little bits at a time. If you pour it all at once it could break the sauce or curdle.

5. Small amounts at a time, whisk in half of your grated cheese.

6. Add your noodles into your bechamel sauce and combine well.

7. In a 9x13 baking dish, place half of the noodles/sauce, then half the remaining shredded cheese. Add the other half of the noodles/sauce and then the remaining cheese.

8. Bake at 350°F for 15-20 minutes, then broil for another 5 minutes.

9. Remove from the oven and let rest for about 5 more minutes, then serve and enjoy! 😊