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Showing yall how to make Mac N cheese for this holiday season🫶🏼

Ingredients:

  • 1 pound corkscrew pasta
  • 1 pound mozzarella cheese, shredded
  • 1 pound Colby Jack cheese, shredded
  • 1/2 pound (8 ounces) sharp cheddar cheese, shredded
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 can evaporated milk
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard
  • Salt (to taste)
  • Pepper (to taste)
  • Garlic powder (to taste)
  • Smoked paprika (to taste)
  • Chives (optional, for garnish)

Steps:

1
Boil the corkscrew pasta in a pot of salted water according to package instructions until al dente. Drain and set aside.
2
Shred the mozzarella, Colby Jack, and sharp cheddar cheeses. Set aside.
3
In a pan, melt 3 tablespoons of butter over medium heat.
4
Add half of your seasonings: salt, pepper, garlic powder, and smoked paprika to the melted butter. Stir and let it cook for a few seconds to release flavors.
5
Add 3 tablespoons of flour to the pan to make a roux. Stir continuously until the flour is cooked and golden.
6
Pour in one can of evaporated milk, stirring constantly to avoid any clumps.
7
Add 2 cups of heavy cream to the mixture and stir until well combined.
8
Mix in the remaining half of your seasonings.
9
Add 1 tablespoon of Dijon mustard to the sauce, stirring to combine thoroughly.
10
Slowly add the shredded cheeses, starting with a handful, and stir until melted before adding more.
11
Once the cheese sauce is smooth, add the cooked pasta to the pan and mix well to coat all the pasta with the sauce.
12
Preheat your oven to 350°F (175°C).
13
Layer the mac and cheese in a baking dish: start with a layer of mac and cheese, add a generous layer of shredded cheese, and repeat until all ingredients are used, finishing with a layer of cheese on top.
14
Bake in the preheated oven for 25-30 minutes, or until the top layer of cheese is melted and bubbling.
15
For a crispy top, broil for an additional 2 minutes, keeping a close eye to prevent burning.
16
Optional: Garnish with chives before serving.