3 – Ingredient Mac and

Cheese

Ingredients:
o 5 cups Milk
o 1 pound dried Pasta Shells or any
Pasta
o 2 cups shredded Cheddar Cheese

Procedures:
1. Put milk and pasta shells on a pot
2. Stir constantly until it boils
3. After it boils, remove from heat and keep stirring
4. Finally, add the shredded cheddar cheese, mix it all up, and serve
 10 – Ingredient Mac and
Cheese

Ingredients:
o 1 box Elbow Macaroni
o Salt
o 8 tablespoons Unsalted Butter
o Pepper
o 1 cup Provolone Cheese
o ½ cup Smoked Gouda Cheese
o 2 tablespoons Feta Cheese
o 1 cup Mozzarella Cheese
o 1 cup Cheddar Cheese
o 3 Eggs
o 1 ½-oz can Evaporated Milk
o 1 cup Shredded Cheddar Cheese

Procedures:
1. On a boiling water, put elbow macaroni and season with salt. Stir
constantly until it cook and drain after
2. Put the drained pasta in a pan, add the unsalted butter and stir until
the butter melts. Season with salt and pepper
3. Add the provolone cheese, the smoked gouda cheese, the feta
cheese, the mozzarella cheese, and the cheddar cheese. Turn off
the heat and stir occasionally until all the cheese are melted.
4. Add the eggs and mix. Add the evaporated milk and mix again.
5. Put the mixture in a cast iron, and sprinkle the shredded cheddar
cheese on top.
6. That goes in an oven at 350°F (180°C) for about 40-45 minutes.
And broil for 2-3 minutes after it baked.
7. Let it cool for 5-10 minutes and serve.
 30 – Ingredient Mac and
Cheese

Ingredients:
o ½ pound Bacon
o 5 cloves Garlic
o 1 teaspoon Chili Flakes
o 2 cups Panko Bread Crumbs
o 1 teaspoon Salt
o 2 tablespoons Pepper
o 1 tablespoon Lemon Zest
o 2 tablespoons Parsley
o ½ pound Shells Pasta
o ½ pound Cavatelli pasta
o ½ pound Farfalle pasta
o ½ pound Champanelle pasta
o 3 tablespoons Butter
o 3 tablespoons Flour
o 3 ½-oz cans Evaporated Milk
o 1 teaspoon Cayenne Pepper
o 1 teaspoon Onion powder
o 1 teaspoon Garlic Powder
o 1 teaspoon White Pepper
o 1 teaspoon Smoked Paprika
o ¼ teaspoon Nutmeg
o 1 tablespoon Dijon Mustard
 o 1 cup Colby Jack Cheese
o 1 cup Gouda Cheese
o 1 cup Cheddar Cheese
o 1 cup Gruyere Cheese
o 1 ½ cup Evaporated Milk
o 1 cup Parmesan Cheese
o ½ cup Shredded Cheddar Cheese
o Chives

Procedures:
1. Fry the bacons until nice and crispy, and add the garlic, the chili
flakes, and add the panko bread crumbs. Season with salt and
pepper and cook until golden brown. Add the lemon zest and
parsley, mix and set aside.
2. In a boiling water, put the shells pasta, the cavatelli pasta the
farfalle pasta, and the champanelle pasta. Season with salt and stir
constantly for about 3-4 minutes, drain and set aside.
3. In a pan, melt the butter and add the four and stir. Season with salt
and pepper and stir until golden brown. Add the evaporated milk,
stir until it bubble. Add the cayenne pepper, add the onion powder,
add the garlic powder, add the white pepper, add the smoked
paprika and add the nutmeg. Stir and add the dijon mustard and set
aside.
4. Put the pasta in a large baking dish, add the colby jack, the gouda
cheese, and coat it with the cheese sauce, mix it all and add the
cheddar and Gruyere cheese.
5. Put in an oven at 425°F (220°) for about 40 minutes until
everything is bubbly, cheesy, and whole house is smells great. Let
it cool and add the breadcrumbs topping made earlier on top
6. Sprinkle the thirtieth and final ingredient, chives and serve.