Episode 1 of Side Dish Diaries: Creamy Mac & Cheese. Everyone’s swears they have the best Mac and cheese recipe & I’ll be honest there are so many amazing ones out there, but this one takes the cake for me. Key tips: a roux is necessary & shred your own cheese for max creaminess. Ingredients: 1 box cavatappi or elbow macaroni 16 oz sharp cheddar ( reserve 25% for topping) 16 oz colby jack ( reserve 25% for topping) 8 oz mozzarella 8 oz Gouda 1 stick unsalted butter 6-8 tablespoon all purpose flour 32 oz heavy cream 2 tablespoons Dijon mustard Seasonings: chicken boullion, black pepper, adobo, paprika, garlic powder Instructions 1. Bring a large pot of salted water to a boil. Add the pasta and cook until a little less than al dente, about 8-9 minutes for cavatappi. Drain and set aside. 2. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly until it forms a smooth paste 3. Slowly pour in the heavy cream while mixing to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon. 4. Add the Dijon mustard, chicken bouillon, black pepper, adobo, paprika, and garlic powder. Stir well to combine. 5. Reduce the heat to low. Stir in the Gouda, mozzarella, and 75% of both the cheddar and Colby Jack until melted and velvety. 6. Add the cooked pasta to the cheese sauce, tossing until every noodle is coated. 7. Transfer to a baking dish. Sprinkle the reserved cheddar and colby jack evenly on top. Bake at 325°F for 30 minutes and broil on Hi for 2-3 minutes for that crispy crust. #thanksgiving #thanksgivingrecipes #cooking #friendsgiving #fyp