Thanksgiving Mac and Cheese

Method

1. 1

   Gather ingredients: 350 ml evaporated milk, 240 ml whole milk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp black pepper, 1 tsp salt, 450 g cheddar cheese, 225 g cream cheese, 10 g salt, 450 g macaroni. Tools needed: whisk, large saucepan, large pot, colander, 13x9 inch baking dish.

2. 2

   Preheat oven to 200°C with rack in middle.

3. 3

   Bring evaporated milk and whole milk to a bare simmer in a large saucepan over medium heat.

4. 4

   Whisk in garlic powder, onion powder, paprika, pepper, and 1 tsp salt.

5. 5

   Whisk in 335 g cheddar in batches, then whisk in all of the cream cheese until smooth.

6. 6

   Bring a large pot of water with 10 g salt to a boil. Cook macaroni for 4 minutes until very al dente. Drain in colander.

7. 7

   Add macaroni to cheese sauce and mix until coated. Spread half into baking dish. Sprinkle with 55 g cheddar. Top with remaining macaroni and 60 g cheddar.

8. 8

   Bake in oven until cheese is melted, about 10 minutes. Let cool slightly.

9. 9

   Serve the mac and cheese warm.