Page 15 - Hello! Holiday Recipe Book
P. 15
Mac & Cheese Directions
8 servings 1. Preheat oven to 350 degrees F. Grease
a 9"x13" baking dish.
45 minutes
2. Boil the cavatappi pasta until al dente.
Ingredients 3. Combine all the shredded cheese in a
bowl and then split evenly into 2 bowls.
1 lb cavatappi pasta 4. Combine the salt, garlic powder,
2 tsp salt pepper, mustard powder, and paprika
1 lb mozzarella cheese, into a bowl and mix. Divide into 2
shredded bowls.
1 lb colby jack cheese, 5. Melt the butter in a large pan over
shredded medium low heat. Add in half of the
4 oz sharp cheddar cheese, seasonings and the flour, continue to stir
for 2-3 minutes until fully incorporated.
shredded 6. Slowly add the evaporated milk until
4 oz gouda cheese, everything is fully mixed. Then slowly
shredded add the heavy cream with the remaining
1 tsp black pepper seasoning mixture and the dijon
1 tsp garlic powder mustard.
1 tsp paprika 7. Begin slowly whisking in the cheeses,
1 tsp mustard powder about 1/2 cup at a time. Allow the
3 tbsp butter cheese to melt before adding more.
3 tbsp all-purpose flour 8. Stir the pasta into the sauce and fold
until fully incorporated.
12 oz evaporated milk 9. Layer the pasta into your dish and follow
1 tbsp dijon mustard with a layer of shredded cheese.
2 cups heavy cream Repeat and cover the top with the
remaining cheese.
From the Kitchen of: 10. Bake for 25-30 minutes or until golden
Kika D. brown. Broil for 2-3 minutes to create a
Hello! Las Vegas crispy top.
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