Add the drained pasta to the cheese sauce and stir until well combined. Stir in the Dijon mustard and season with salt and pepper, to taste.
You want a cheese sauce that’s very thick and smooth. Slowly add the Cabot Sharp Cheddar and Cabot Pepper Jack cheeses, one handful at a time, stirring after each addition until the cheese is melted. Immediately reduce the heat to low and cook, continuing to stir frequently, until the mixture has thickened slightly. Turn the heat to medium-high and bring the milk to just barely to a simmer, stirring often. Slowly pour in the milk mixture, stirring or whisking constantly. Add the flour and stir frequently, until the mixture turns golden, about 1 to 2 minutes. In the same pot you used to cook the pasta over medium heat. When the water returns to a boil, cook the pasta according to package directions and then drain.īeat the egg into the milk until incorporated. Spray a rimmed baking sheet (or a 13 x 9-inch pan) with nonstick spray.īring a large pot of water to a boil and generously salt it. To make these mac and cheese squares, place a baking rack on the top third of the oven and preheat the oven to 425☏.
Devour mac and cheese sharp cheddar free#
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Watch the video above to see how this recipe comes together and then make it for your loved ones. These ingredients come together beautifully, creating truly crave-worthy mac and cheese squares that your family will devour. This recipe has some seriously delicious flavor, combining Dijon mustard, Cabot Sharp Cheddar, Cabot Pepper Jack (which adds a welcome spicy kick) and crisp crumbled bacon. These mac and cheese squares are hearty and extremely satisfying.
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