Ingredients
- 16 oz cork screw pasta cooked
- 16 oz mozzarella shredded
- 16 oz colby jack shredded
- 8 oz sharp cheddar shredded
- 1 tbls salt, pepper, onion powder, and paprika
- 3 tbls flour
- 12 oz can evaporated milk
- 2 cups heavy cream
- 3 tbls butter
Servings:
Instructions
Preperation
- Cook pasta for about 8 minutes.
- Shred cheese, divide it in half.
- Combine seasonings listed above.
Stovetop
- In a large pan melt the butter over medium heat and add half the seasonings. Let this cook for about 30 seconds.
- Add the flour, cook for 2-3 minutes.
- Add about a quarter of the can of evaporated milk, whisking to remove any flour clumps. Add the remainder of the milk a little at a time. Cook for about 2 minutes.
- Slowly add the cream and cooking for about 2 minutes.
- Lower the temperature to low before mixing in half of the cheese. Add a little at a time making sure it is completely melted before adding more. Also add the rest of the seasonings.
- Add cooked pasta once cheese is completely combined.
Baking
- In a casserole dish add half the pasta topped with a layer of cheese and repeat.
- Bake at 350 degrees for about 25-30 minutes until the cheese on top is melted.
