My biggest problem with baked mac and cheese is the fact that it almost never as creamy as stovetop mac. The high heat often splits the sauce so you're left with a disappointing grainy mess. This recipe solves that problem.
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Ingredients
450g of fun pasta - cavatappi is my go to (1 box)
350 ml of evaporated milk
200g american cheese
150g pepperjack
113g can of hot green chiles
1 jalapeno
1 garlic clove
226g cream cheese (1 block)
3g seasoning salt
Reserved pasta water
00:00 - The Perfect BBQ Side
00:19 - American Is The Way
01:05 - The Cheese Sauce
02:49 - Pasta Options
03:22 - Combining The Two
03:53 - Bake Till Crispy
04:22 - Why It's The Best
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