Get water boiling (in a pot) before putting your elbows in and add a capful of oil to your water. You can add in some salt here and take out from the cream so it's not over salted especially from cheese.
While your water is boiling begin prepping you "roux". - Place the butter in your pot and once it's melted add your minced garlic.
Once the garlic and butter have browned, add the whipping cream in a pot along with with the milk. Stir so it doesn't stick to the pan while heating on a low-medium heat.
You'll gradually start adding your seasonings and stir them in.
Next you'll start adding your cheeses in and be sure to keep the mixture going so the cheese is melted. You're using half of the 8oz bag of shredded cheese on this step.
The water should be boiling now, you'll add your noodles in for less than the al dente time it says on the box. - Sometimes 6 minutes, so you would do 4.5-5 minutes.
Back to your cream and cheese mixture, make sure that the cheese has melted down enough.
Remove your noodles at the 4.5-5 minute mark, strain them and then you'll add them to the "roux" that you've made. Gently stir them in. This step is where you'd mix in some herbs.
If you accidentally added more milk or you think it's too "liquidy" (totally not a word), you can sprinkle some breadcrumbs in to thicken it. Just note that you'll want it gooey, so don't overdo the breadcrumbs.
Cast Iron Mac & Cheese
If you're choosing to go for the cast iron or a baking pan, you'll coat the pan.
Then you'll place your cheese and noodle mixture into the cast iron.
Be sure to top with some more cheese and a sprinkle of breadcrumb.
Place in the oven to bake for 20-25 minutes or until the top has browned nicely.
Gentle remove the cast iron or baking pan from the oven, place it on the table with a serving spoon and enjoy!
Mac & Cheese Cups
If you're choosing the cups, you'll spray the cups down (I used re-usable silicon cups).
You'll scoop the cheese and noodle mixture into each cup.
Top it off with cheese and breadcrumbs.
Place in the oven to bake for 15-20 minutes or until the top has browned nicely.
Gentle remove from the oven and plate the cup on a tray. Then be sure to enjoy!
saesoningspink Himalayan salt, black pepper, garlic powder, paprika
Start with rinsing and cleaning the potatoes. Once cleaned be sure to let them soak in water for 20-30 minutes.
Pre-heat the oven to 350Â°.
While the potatoes are soaking start chopping up the cherry tomatoes then crack pink Himalayan salt on them with black pepper and a sprinkle of garlic powder. Place in the fridge.
You will also need to chop up your green onions and store them in the fridge.
Rinse of your potatoes and coat them with garlic olive oil (or olive oil). Then season the potatoes with the s&p, garlic powder and paprika.
Lay the potatoes on a baking tray and put them in the oven for 20 minutes or until tender. (You can check them by poking them with a fork).
While the potatoes are cooking in the oven you'll want to start cooking your bacon. Get it crispy enough so you can chop them up or break them into little bits. Don't forget to lay them on paper towel to take excess oil from it before chopping.
Once the potatoes are soft enough, you'll take them out of the oven and press the back of a serving spoon or tablespoon spoon on them so you can gently flatten them a bit. Place back in the oven for another 10 minutes or until you notice a nice browning or "crunch".
Take the potatoes out of the oven and let them cool just enough so you can top them with sour cream, the chopped tomatoes, bacon and green onion.
Be sure that you serve them on a tray before topping and once you've loaded up your potato, take a nice photo!