Ingredients
3 tablespoons unsalted butter
2 tablespoons flour
1 12oz canned evaporated milk
½ cup half and half (half cream and half milk)
½ -1 tablespoon onion powder
2 teaspoons garlic powder
½ -1 teaspoon creole seasoning
¼ teaspoon cayenne pepper
½ cup mozzarella cheese , grated
½ cup sharp cheddar cheese , grated
½ cup jack cheese
Salt and pepper to taste
8 ounce uncooked Macaroni
Instructions
Cook macaroni according to the package directions. Drain.
Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter. Then cook for about a minute to get rid of the flour taste.
Slowly add evaporated milk a little at the time, followed by the half and half ; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly.
Add seasonings, onion and garlic powder, creole seasoning and cayenne pepper.
Bring to a simmer and let it simmer gently for about 2 minutes.
Stir in the cheeses (reserve some as toppings later), and continue stirring until everything’s melted and evenly combined and, smooth. Salt & pepper, to taste.
Then add the cooked pasta to the pot, stir to evenly incorporate.
Transfer the pasta mixture into a the pan or into a lightly greased 2-qt. baking dish; top with remaining cheese.
Bake at 375 Degrees F° for 20 minutes or until golden and bubbly.
