- Cook the pasta: in a large pot of salted water, cook the pasta over high heat according to the package directions then drain well.
- 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.
- Add the evaporated milk: slowly stream in one can of evaporated milk and whisk immediately. It should start to thicken slightly.
- 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.
- Add the cheese: Add in 1/2 of the cheese, by the handful, whisking in and letting each handful melt before adding more cheese.
- Stir in the pasta: Stir in your cooked pasta making sure all the sauce coats every single noodle.
- 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.
- 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.
- Broil: Finish it off by broiling for 2 minutes so the mac and cheese gets a nice little crust.
- Enjoy!
