Ingredients
- •1 lb elbow macaroni
- •12 oz sharp cheddar cheese, shredded
- •8 oz American cheese, cubed
- •1 can (12 oz) evaporated milk
- •1 cup whole milk
- •4 tbsp butter
- •1 tsp Dijon mustard
- •½ tsp garlic powder
- •½ tsp onion powder
- •¼ tsp cayenne pepper (optional)
- •Salt and pepper
- •Optional topping: 1 cup panko breadcrumbs, 2 tbsp melted butter
Instructions
1
Cook macaroni to just under al dente (about 6 min)
2
Drain and rinse with cold water
3
In large bowl, combine cooked macaroni, both cheeses, evaporated milk, whole milk, butter, mustard, garlic powder, onion powder, and cayenne
4
Season with salt and pepper
5
Transfer to large vacuum bag or ziplock bag
6
Remove air and seal
7
Sous vide at 170°F (77°C) for 1 h 30 min
8
Shake bag gently every 30 min to distribute cheese
9
Remove from bag and stir well
10
Cheese sauce should be silky smooth
11
Optional: Transfer to baking dish
12
Mix panko with melted butter and sprinkle on top
13
Broil 2–3 min until golden
14
Serve immediately
Notes
- •This is the creamiest mac and cheese you'll ever make
- •The sauce never breaks or gets grainy
- •Perfect for holiday dinners or BBQ sides
- •Can hold at temp for hours without breaking
Nutrition information
Calories
520 cal
Protein
24g
Fat
28g
Carbs
42g
Tags
classiccomfort foodcreamyside dishholiday