Hello, YouTube!

Also, here's my mac and cheese recipe

tap the thumbnail above to watch :)

Happy Easter! This morning, I shared my first long-form YouTube video, and I could not be more excited. Getting to work on this was so much fun creatively, and I can’t wait to see what you think. It’s nice and long (about 48 minutes), so if you’re up and working on your own Easter meal today, you have something new to have on in the background while you cook or get ready.

In this video, I shared my Mac and Cheese recipe, which (until now!) was not memorialized here on The Dinner Club. Tap the thumbnail above to go straight to the video, and let me know what you think! Onto the recipe:

Four Cheese Mac and Cheese

pardon this low quality photo from last year, I somehow didn't manage to get a pic this time around hehe

Ingredients:

• 2 Tbsp butter

• 2 Tbsp Flour

• 2 cans evaporated milk (add the first when making the beschamel and keep the second handy to thin out the sauce as needed)

• 1 Tbsp dijon mustard

• 1 tsp garlic powder

• 1 tsp paprika

• Salt and pepper to taste

• 1 1/2 cups grated fontina cheese

• 1 1/2 cups grated yellow American cheese

• 1 1/2 cups grated sharp cheddar cheese

• 1 1/2 cups grated Gouda cheese (1 cup of each cheese goes in the sauce, and the remaining 1/2 cup is for layering/ topping)

• 1 lb short pasta, cooked al dente (such as medium shells, large elbows, cavatappi, fussili, etc)

Instructions:

Start by making the cheese sauce. Melt the butter in a sauce pan over medium low heat. Sprinkle over the flour and whisk to combine. Cook the roux for 4-5 minutes until toasty and slightly darkened. Slowly whisk in the first can of evaporated milk. The sauce will start to thicken. Add the Dijon mustard, garlic powder, paprika, and season with salt and pepper.

Start adding 1 cup of each cheese one handful at a time. Whisk constantly and allow each addition of cheese to melt completely before adding the next. If the sauce gets too thick, add a splash of evaporated milk as needed. You may not use the entire second can. The sauce should be glossy and pourable, and not gloopy.

Meanwhile, bring a large pot of heavily salted water to a boil, and cook your pasta until it is just al dente. Drain and set aside. Then, preheat the oven to 375 degrees. Pour the pasta into the saucepan with the cheese sauce and stir to combine. Layer half of the mac and cheese into a greased baking dish, and top with half of the remaining shredded cheese. Layer the rest of the mac and cheese on top and top with the rest of the cheese.

Bake at 375 for about 25 minutes and broil the top right at the end for 2-3 minutes more, or until it’s browned and bubbly.

To make in advance, complete the recipe up until the point you’d put it in the oven. Cover and refrigerate overnight. The next day, add an extra splash of milk, cream or half and half and bake, covered, at 375 degrees for about 35 minutes. Uncover, stir together, and return to the oven for another 15-20 minutes and broil at the end.

I hope you all have a fabulous and delicious time this weekend. Love you, mean it.

XOXO,

– Harrison