Cheesy Baked Pasta (Print Version)
# Ingredients:
→ Mac and Cheese Fixings
01 -
12 oz of small macaroni
02 -
2 tbsp of butter
03 -
2 tbsp of unbleached all-purpose flour
04 -
1/2 tsp of dry mustard
05 -
1/4 tsp of onion powder
06 -
1/4 tsp of garlic powder
07 -
1 can (12 oz) of evaporated milk
08 -
1 cup of chicken stock
09 -
10 oz of sharp orange cheddar cheese, shredded
10 -
7 oz of havarti cheese, grated
11 -
4 oz of Velveeta cheese, cubed
# Instructions:
01 -
Boil some salted water, then cook the pasta until it’s just soft enough to bite. Drain and set it aside.
02 -
Move your oven rack to the middle. Turn on the broiler to preheat. Coat a 2-liter baking dish or four 2-cup ramekins with butter.
03 -
Melt the butter over medium heat in a pot. Stir in the flour and spices, cooking for a minute with a whisk. Pour in the evaporated milk and chicken broth, and keep stirring while it comes to a boil.
04 -
Take the pot off the heat. Mix in 3 oz of cheddar, 3 oz of havarti, and all the Velveeta. Stir until they melt completely. Add the pasta back in, heating for 2 minutes so everything’s coated. Adjust seasoning if needed.
05 -
Spoon the mixture into the baking dish or ramekins. Sprinkle on the rest of the cheddar and havarti. Broil for 5 minutes or until the cheese gets a bit golden.