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How to Cook My Mac & Cheese
How to Cook My Mac & Cheese
Baked in the oven, extra cheesy, and peppery - this isn't anything close to boxed Mac & Cheese. And my kids LOVE it!
Cook cavatappi per package directions, and drain.
In a small bowl, mix 2/3 can evaporated milk, tarragon, butter, flour, eggs, salt, white pepper, and red pepper flakes. Mix well with the cooked drained pasta.
Take half of each cheese and cube it, then shred the other half (not pictured). You'll end up with appx 8oz cubed & 8oz shredded of each flavor. Experiment with different cheeses for new tastes!
Stir milk mixture and shredded cheese together with pasta.
Mix in cubed cheese. Pour it all into a 9x13 baking dish.
Cover with foil & bake at 375* F for 15 minutes. Remove foil & bake an additional 15-20 minutes, until cheese is bubbling & brown on top. Oh. Yum.
Try not to let your other food get jealous of this golden, crispy, buttery, peppery marvel. The stuffing pictured here was so ashamed it wouldn't sign the release & I had to obscure its identity.
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1 Pounds Cavatappi pasta
1 Pounds Sharp cheddar
1 Pounds Monterey Jack
2 Large eggs
4 Tablespoons Unsalted butter
2 Tablespoons All Purpose flour
1 Tablespoon Red pepper flakes
1 Can Evaporated milk
1 Tablespoon Dried tarragon
1 Tablespoon Ground white pepper
Sea salt & fresh pepper to taste
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