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1. Cook the pasta: in a large pot of salted water, cook the pasta over high heat according to the package directions then drain well.
2. Make a roux: melt 3 tablespoons of butter in large non stick pan. When it’s melted, add half of the seasoning and stir it around to release the aromatics. Stir in 3 tbsp flour and stir and cook until everything starts bubbling and the raw flour cooks.
3. Add the evaporated milk: slowly stream in one can of evaporated milk and whisk immediately. It should start to thicken slightly.
4. Add the heavy cream: stir in the heavy cream, whisking it in completely. Whisk in the remaining seasoning and 1 tbsp of Dijon. Let the sauce thicken slightly, whisking occasionally.
5. Add the cheese: Add in 1/2 of the cheese, by the handful, whisking in and letting each handful melt before adding more cheese.
6. Stir in the pasta: Stir in your cooked pasta making sure all the sauce coats every single noodle.
7. Layer the mac and cheese: in an oven safe casserole dish, layer the pasta. Add 1/2 of the mac and cheese to the pan, spreading it out evenly. Then add 1/2 of your remaining shredded cheese. Add the rest of the mac and cheese and finish the top with the last of the shredded cheese.
8. Bake: Pop the casserole into a preheated 350°F oven and bake for 25-30 minute or until the top melts and it’s golden and bubbly.
9. Broil: Finish it off by broiling for 2 minutes so the mac and cheese gets a nice little crust.
10. Enjoy!

I think my favorite food is easily chicken wings. There’s so many different ways that they can be made and served, and so many of them are incredible.

My top 3 sauces for wings are probably just Buffalo, Carolina Gold, and Korean BBQ. Lemon pepper wings on their own also work very well. Ranch makes almost all wings better too, but I’m not a blue cheese guy.

My favorite food is doughnuts, specifically from Krispy Kreme.

You can get some doughnuts by yourself or with other people and then go to the movie theater and you won’t need to buy snacks.