extra cheesy baked mac & cheese 🧀 recipe: (this is a big batch) ingredients: pasta: * 2 lbs cavatappi pasta * 3 tbsp chicken bouillon, for pasta water cheese (approximately 4¼ lbs / 68 oz total): * 28–32 oz sharp cheddar cheese, freshly shredded * 20 oz Colby Jack cheese, freshly shredded * 16 oz pepper jack cheese, freshly shredded divide the shredded cheese into 4 portions: * portion 1 — cheese sauce: 2 lbs (32 oz) * portion 2 — noodles: 1 lb (16 oz) * portion 3 — final mix-in: ¾ lb (12 oz) * portion 4 — topping: ½ lb (8 oz) cheese sauce: * 6 tbsp salted butter (85g) * 6 tbsp all-purpose flour (48g) * 2 (12 oz) cans evaporated milk (354ml each) * 1½ cups heavy cream (360ml) * 1½ cups whole milk (360ml) * 1 tbsp chicken bouillon * 1 tbsp smoked paprika * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp chili powder * 1 tsp black pepper * cayenne pepper, to taste * red pepper flakes, to taste * approximately ⅓ cup reserved pasta water, as needed directions: season a large pot of water with the 3 tbsp chicken bouillon. cook the cavatappi until just shy of al dente. before draining, reserve approximately ⅓ cup of pasta water. set the pasta aside. in a large pot over medium-low heat, melt the butter. add the chicken bouillon, smoked paprika, garlic powder, onion powder, chili powder, black pepper, cayenne, and red pepper flakes. stir and let the seasonings bloom in the butter for about a minute. add the flour and whisk continuously, cooking for a couple of minutes to create a roux. gradually pour in the first can of evaporated milk while whisking constantly to prevent lumps. once incorporated, add the second can the same way. warm the heavy cream and milk until lukewarm, then gradually whisk them into the sauce. continue stirring until everything is smooth and combined. adding the cheese: first portion — cheese sauce: add the 2 lbs of shredded cheese and stir until melted and incorporated. the sauce should become thick, creamy, and noticeably cheesy. add the cooked cavatappi to the cheese sauce along with some of the reserved pasta water. the sauce may look thinner after adding the noodles, which is okay! second portion — mixing into the noodles: gradually add the 1 lb of shredded cheese, stirring between additions and allowing it to melt. continue until the sauce thickens and coats the noodles nicely. third portion — final mix-in: fold in the remaining ¾ lb of cheese right before transferring everything to the baking pan. mix lightly so some pieces of cheese remain throughout the noodles, creating little pockets of melted cheese when served. baking: transfer the mac and cheese to a large baking pan or roasting pan. sprinkle the final ½ lb of reserved cheese evenly over the top. i used a 5qt 9x13 pan! bake at 375°F for approximately 15 minutes, or until hot and bubbly. broil for a few minutes at the end to get that beautiful golden, cheesy top. keep a close eye on it while broiling so it doesn’t burn. let it rest briefly before serving so the sauce can settle. notes: * this is a large family-style batch made with 2 lbs of pasta and approximately 4¼ lbs of cheese. halve the ingredients for a smaller gathering! * cheese portions are approximate and can be adjusted based on the consistency of the sauce. * freshly shredded cheese is what i recommend for the smoothest sauce. * warming the milk and heavy cream before adding them helps keep the sauce smooth. #macandcheese #Recipe #baking #EasyRecipe - @sugarspiceddreams