The Cheesiest Mac-N-Cheese
Cook time: 1 hour Prep Time: 1 hour+ - its a labor of love y’all
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16 oz pasta of your choice
16 oz Gouda - obviously needs to be shredded fresh
16 oz sharp white cheddar - shredded fresh duh
8 oz block of velveeta (I know fake cheese gross.. I’m sorry but its crucial for the sauce to stay creamy, I’ve tried all other options)
1 large shallot - minced
6 large cloves of garlic - minced
3 tablespoons of butter
3 tablespoons of flour
3 tablespoons of Dijon mustard
1 can of evaporated milk (not to be confused with sweetened condensed milk)
2 cups of heavy cream
1 tablespoon of each of the following seasonings: seasoned salt, pepper, garlic powder, onion powder, paprika and cavenders
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Prep work: cook your pasta AL DENTE and set aside; shred the sharp cheddar and Gouda cheese, combine them and set aside; mince your garlic and shallots and set aside; add your seasonings to a small bowl and set aside; cut the velveeta into small cubes
Ok now that the hardest part is behind us let’s begin making the cheese sauce. In a large saucepan on medium high heat melt the 3 tablespoons of butter. Once melted sauté the garlic and shallots along with half of your seasoning blend for 3 minutes until fragrant.
Lower heat to medium and ddd 3 tablespoons of flour and combine with the seasoned butter, garlic, shallot mixture. SLOWLY (a splash at a time) WHISK in the evaporated milk to create a roux. Then add in 3 tablespoons of Dijon mustard and whisk. Continue cooking this for 3 minutes constantly whisking so it doesn’t burn, this step is crucial to cook the flour taste out of the roux and avoid a grainy sauce.
After the 3 minutes is up, begin SLOWLY whisking in a splash of heavy cream at a time. Once all the heavy cream has been incorporated add the remaining seasoning blend.
Lower heat to medium-low and add in the velveeta one cube at a time constantly whisking until each cube melts… do not rush this step. Next begin adding shredded cheese slowly one handful at a time and whisk until melted. You should repeat this step with half of the total cheese blend. Save the other half for later.
Once cheese sauce is complete, taste it and see if it needs more salt. I needed to add a lot more fresh cracked pepper at this point. Now add in the cooked pasta and combine with the sauce.
In a large baking dish add half of the cheesey pasta, followed by a layer of shredded cheese, another layer of cheesey pasta then the remaining shredded cheese. Add paprika and pepper to the top for color.
If you make this in advance cover it with foil and refrigerate for up to 3 days before baking. If you do this when you go to bake it put the dish in the oven while the oven preheats to avoid the glass shattering.
Baking: Cover with aluminum foil and bake at 400 for 45 minutes. Remove and check that the middle is hot. It may need up to 25 minutes more time. Once it is hot throughout BROIL for 2 minutes until the top is bubbling and crispy. Watch it like a hawk during this step.. broiling is dangerous… do not take your eyes off of it!!!
ENJOY!
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A real show stopper thanksgiving side dish for any baked Mac-N-Cheese lover…. It really is a labor of love but fun to make and honestly rewarding LOL
