Baked Macaroni and Cheese

Ingredients

• 1 lb Pasta of your choice
• 4 cup Mozzarella cheese (Shredded)
• 2 cup Orange cheddar cheese (Shredded)
• 2 cup White cheddar cheese (Shredded)
• 1 cup Parmesan cheese (Grated)
• 1 Evaporated milk (1 can; the can size is not specified)
• 2 cup Milk
• 3 tbsp Butter
• 3 tbsp All-purpose flour
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 0.25 tsp Smoked paprika
• Salt (To taste; also used to generously salt the pasta cooking water)
• Black pepper (To taste)

Steps

1. 1

   Cook the pasta in plenty of well-salted water until just tender. Drain and set aside.

2. 2

   Grate the four cheeses and mix them together. Divide the mixture into two equal portions; one will be incorporated into the sauce and the other will be used for the layers.

3. 3

   Melt the butter in a saucepan over medium heat.

4. 4

   Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 30 seconds.

5. 5

   Whisk in the flour and cook for 2 minutes to form a roux.

6. 6

   Gradually pour in the evaporated milk and milk, whisking to combine.

7. 7

   Cook the mixture for 4 minutes, until slightly thickened.

8. 8

   Turn off the heat. Gradually add half of the cheese mixture and whisk until the sauce is smooth and creamy.

9. 9

   Add the cooked pasta and mix until evenly coated with the sauce.

10. 10

    Place half of the pasta in a baking dish and sprinkle half of the remaining cheese over the top.

11. 11

    Add the remaining pasta and finish with the remaining cheese.

12. 12

    Bake at 350 °F (175 °C) for 20 minutes, until golden and bubbling.

13. 13

    For a crispier topping, broil for 1–2 minutes, watching it closely.

14. 14

    Let rest for 15 minutes before serving.

Notes

The original post does not specify the size of the can of evaporated milk or the type of milk. The total time includes the 15-minute resting period.

Nutrition per serving

• main course
• comfort food
• baked
• pasta
• cheesy
• Thanksgiving