Mac N’ Cheese | No Roux | No Eggs🧀

Who’s in charge of the Mac N’ Cheese this year for Easter🐣🧀 Tag them so they don’t get kicked out the function🤌🏽🤷🏽‍♀️🤣 Ingredients🛒 1 pound cavatappi noodles 1 can of evaporated milk (12oz) 2 cups heavy cream 1 stick of salted butter 1 lb Sharp cheese (3 cups) 1 lb Colby Jack cheese (3 cups) 1 lb Monterey Jack cheese (3 cups) 1 tbsp black pepper, onion powder, garlic powder, chicken bouillon, smoked paprika 2 tbsp chicken bouillon for the pasta water Directions👩🏽‍🍳 Heat oven to 350°F. Bring a large pot of water to a boil. Add chicken bouillon and cook noodles according to package directions until al dente. Drain and transfer the noodles to a bowl for mixing. Melt the butter in sauté pan. Add seasonings. Whisk until thoroughly combined. Keep on low heat. Add the milk, heavy cream, half of your cheeses, and stir to combine until melted. Pour over the noodles and stir to combine. Layer noodles and remaining cheese in baking dish. Top with a sprinkle of smoked paprika. Bake for 20 minutes or until the top is golden brown💛