Made by
Cory Armstead

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Cook Time: About 33 Minutes

Cory Armstead’s Four-Cheese Mac and Cheese is a rich Southern-style baked mac loaded with shredded cheese and seasoned with garlic, onion, ground mustard, paprika, and parsley. Eggs and evaporated milk help create that classic custardy Southern texture, while an extra layer of cheese on top bakes into a beautifully browned, bubbly crust.

Ingredients:

0.5x

1x

2x

4x

 

•   elbow macaroni
•   salt
•   olive oil
•   1 stick unsalted butter
•   evaporated milk
•   black pepper
•   onion powder
•   garlic powder
•   ground mustard
•   2 eggs
•   shredded cheddar cheese
•   shredded mozzarella cheese
•   dried parsley
•   paprika

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 400°F.
2. Bring a large pot of water to a boil. Add the ELBOW MACARONI, SALT, and a little OLIVE OIL.
3. Cook the macaroni for 8 MINUTES, then drain thoroughly.
4. Return the drained noodles to the pot and add 1 STICK UNSALTED BUTTER, allowing it to melt into the warm pasta.
5. Pour in the EVAPORATED MILK.
6. Season with SALT, BLACK PEPPER, ONION POWDER, GARLIC POWDER, and GROUND MUSTARD. Mix well.
7. Taste and adjust the seasonings before adding the eggs.
8. Add the 2 EGGS and mix thoroughly so they are evenly incorporated throughout the macaroni.
9. Add the shredded CHEDDAR CHEESE, MOZZARELLA CHEESE, and COLBY JACK CHEESE. Mix until evenly distributed.
10. Transfer the macaroni mixture to a baking dish and spread it into an even layer.
11. Cover the top generously with ADDITIONAL SHREDDED CHEESE.
12. Sprinkle the surface with PARSLEY and PAPRIKA.
13. Bake at 400°F FOR 25 MINUTES, until the cheese is melted and the top is beautifully golden and browned.
14. Allow the mac and cheese to rest briefly before serving so the creamy interior can set slightly while remaining rich and cheesy.