BEST Homemade Mac and Cheese + VIDEO (how to freeze, make ahead, variations)

Name: BEST Homemade Mac and Cheese + VIDEO (how to freeze, make ahead, variations)
Ingredients: 1 pound cellentani or radiatori ((may sub rotini, fusilli or macaroni)); 4 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 12 oz. cans evaporated milk (warmed); 1 tablespoon Dijon mustard; 1 tablespoon chicken bouillon or better than bouillon; 1 tsp EACH onion powder, garlic powder, dried parsley; 1/2 tsp EACH salt, pepper; 1/4-1/2 teaspoon red pepper flakes (optional); 1 cup (4 oz.) freshly shredded sharp cheddar cheese (room temperature); 1 cup (4 oz.) freshly shredded Gruyere cheese (room temperature); 1 cup (4 oz.) freshly shredded Gouda cheese (room temperature)

"This is the BEST Mac and Cheese recipe on your table in 20 minutes! It’s rich, cheesy, SO luxuriously SILKY (without any processed cheeses), seasoned to perfection and lick-the-plate scrumptious!..."

INGREDIENTS

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1 pound cellentani or radiatori ((may sub rotini, fusilli or macaroni))

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4 tablespoons unsalted butter

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3 tablespoons all-purpose flour

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2 12 oz. cans evaporated milk (warmed)

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1 tablespoon Dijon mustard

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1 tablespoon chicken bouillon or better than bouillon

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1 tsp EACH onion powder, garlic powder, dried parsley

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1/2 tsp EACH salt, pepper

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1/4-1/2 teaspoon red pepper flakes (optional)

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1 cup (4 oz.) freshly shredded sharp cheddar cheese (room temperature)

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1 cup (4 oz.) freshly shredded Gruyere cheese (room temperature)

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1 cup (4 oz.) freshly shredded Gouda cheese (room temperature)

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