Chris’s Ultimate Baked Mac and Cheese (Inspired by Tini)
Indulge in a creamy Three-Cheese Pasta Bake that brings together the rich flavors of Gouda, Gruyere, and Colby cheeses, enhanced with a hint of Dijon mustard. This comforting dish combines tender elbow macaroni with evaporated milk and heavy cream, rounded out by aromatic garlic and onion. Topped with golden, crispy breadcrumbs, it's the perfect choice for family gatherings or cozy nights in!
ingredients
- 16 oz elbow macaroni
- 2 cups Gouda cheese, shredded
- 2 cups Gruyere cheese, shredded
- 2 cups Colby cheese, shredded
- 2 cans (12 oz each) evaporated milk
- 2 cups heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
- Salt and white pepper to taste
- 4 tbsp butter, melted
- Chicken Stock to boil Pasta
- 6 slices of Fresh Mozzarella on top
- Optional 2 cups of breadcrumbs (Basil or Panko)
- 5 tbsp butter melted (for breadcrumbs)
steps
- 1.
Preheat your oven to 350°F (175°C).
- 2.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 3.
In a large saucepan over medium heat, combine evaporated milk, heavy cream, and chicken stock.
- 4.
Stir in garlic powder, onion powder, Dijon mustard, salt, and pepper until well blended.
- 5.
Gradually add the Gouda, Gruyere, and Colby cheeses to the saucepan, stirring until melted and smooth.
- 6.
Mix in the cooked macaroni until evenly coated with the cheese sauce.
- 7.
Pour the mac and cheese into a greased baking dish. And top with the slices of Mozzarella
- 8.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
- 9.
Allow to cool slightly before serving. Enjoy this creamy, cheesy masterpiece!
- 10.
(Use any basic breadcrumb recipe or store bought panko) Toast the Breadcrumbs in 5 tablespoons of butter and add fresh or dry basil into the breadcrumbs and combine. The basil should be finely chopped.
- 11.
After the Mac and Cheese has cooled top with the breadcrumbs and serve
