12 servings
YouTube instructional video is at the bottom
What you’ll need
1-pound long macaroni (Bucatini pasta)
1-pound mild, sharp or extra sharp cheddar cheese
6- tablespoons salted butter
1- pound Monterrey jack cheese
1- tablespoon shredded parmesan cheese
2 cups evaporated milk
2 cups heavy whipping cream
1 tablespoon all-purpose flour
2 large eggs (Room temp) (Optional)
3 and 1/2 teaspoons salt
1/4 teaspoon black pepper
1 and 1/2 teaspoons granulated onion
1 and 1/2 teaspoon granulated garlic
1/4 or 1/2 teaspoon smoked paprika
Tools you’ll need
9 by 13-inch-deep dish glass pan
Large sturdy wooden spoon
Cheese shredder
Silicone spatula
Whisk
Preparation of ingredients
Cheeses
Step 1- Shred two 8-ounce packages of mild, sharp or extra sharp cheddar cheese and two 8 ounces packages of Monterrey jack cheese using a cheese shredder. Once the cheeses are shredded place them into the fridge.
Long macaroni
Preheat fire to medium heat.
Step 2- Add 3 quarts water and 2 teaspoons salt into a large 8-quart pot. Stir all ingredients together. Let the water come to a boil. Add 1-pound long macaroni (Bucatini) into the simmering water and stir all ingredients together. Let simmer for 8 to 10 minutes or until the pasta is tender. Make sure you taste the pasta to see if it’s at your desired tenderness to ensure it is fully cooked.
Step 3- Add the cooked pasta into a mesh strainer and rinse the pasta off really well with cold water. Let the long macaroni set for 15 to 20 minutes.
Cheese sauce
Preheat fire to medium heat.
Step 4- Add 2 cups evaporated milk, 2 cups heavy cream, 5 tablespoons cubed salted butter, 1 and 1/2 teaspoons salt, 1/4 teaspoon black pepper, 1 and 1/2 teaspoons granulated onion, 1 and 1/2 teaspoons granulated garlic, 1 tablespoon all-purpose flour and 1/4 or 1/2 teaspoon smoked paprika into a medium-sized pot. Stir all ingredients with a whisk until combined. Let the mixture get hot for 2 to 3 minutes. Once the mixture is hot turn your fire down to medium low heat.
Step 5- Add 1 pound shredded mild, sharp or extra sharp cheddar cheese, 1-pound shredded Monterrey jack cheese and 1 tablespoon shredded parmesan cheese. Stir until the cheese melts into the milk and cream mixture. Once done turn your fire off. If you are adding eggs, you can add 2 large eggs (Already mixed together and at Room temp) into the cheese sauce and stir with a whisk or large wooden spoon until combined and set aside.
Assembling the macaroni and cheese
Step 6- Add the cooked long macaroni and pour the cheese sauce into a large pot. Stir with a large sturdy spoon until the pasta is coated with the cheese sauce.
Baking the macaroni and cheese
Preheat oven to 375-degrees F.
Step 7- Spread 1 or 2 tablespoons softened salted butter around the bottom and sides of your 9 by 13-inch-deep dish glass pan. Add prepared macaroni and cheese into your baking pan. Spread the macaroni around the baking pan as evenly as possible. If you want to add some shredded cheese on top you can do so at this time. Shredded cheddar and Monterrey jack cheeses are preferred.
Step 8- Place into a preheated 375-degree oven on the middle rack. Bake for 30 to 35 minutes. Once done remove the macaroni from the oven. Let cool for 30 minutes before serving!
YouTube Short instructional video
