Best Mac and Cheese Ever




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¼ cup butter

¼ cup all-purpose flour

1 can evaporated milk

1 ½ cup milk

1 cup cream

½ teaspoon mustard powder

½ teaspoon cayenne

½ teaspoon chicken bouillon powder

1 teaspoon onion powder

¾ teaspoon granulated garlic

½ teaspoon black pepper

½ teaspoon salt

A few shakes of your favorite hot sauce (I like Crystal or Louisiana)

1 ½ cup shredded sharp cheddar cheese

½ cup processed american cheese product, cubed

1 cup shredded monterey jack cheese

¾ cup gruyere cheese

3 cups (12 ounces) macaroni, cooked and drained


Prepare noodles and set aside. I like to run cold water over my noods and then give them a spritz with oil so they do not stick. Not necessary but do it.

Add butter and flour to a large pot over medium heat. Whisk and make a roux.

Whisk in the evaporated milk, followed by the milk and cream. Keep whisking occasionally and let thicken a little.

Turn off heat. Toss in your spices. Add half of the cheese to the sauce. Mix. Add in the macaroni to the cheese sauce. Mix well.

Oil a casserole dish. Pour in the mac mixture. Add all the extra cheese, leaving some cheddar for the top. Mix the cheeses a bit to evenly distribute. Top with leftover cheddar. Bake at 375 for 20 minutes.


Recipe from Mythical Chef Nicole Enayati.




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