Bake this cheesy dish for your Dad for Fa­ther’s Day, he’ll def­i­nite­ly be go­ing back for sec­onds. In­fused with fresh lo­cal herbs like pi­men­tos and chives plus an ar­ray of fra­grant aro­mat­ic spices, this mac and cheese is burst­ing with flavour. Use Nestlé Car­na­tion Evap­o­rat­ed Milk to achieve the best cheese sauce that’s per­fect­ly thick and in­cred­i­bly com­fort­ing. Get an amaz­ing gold­en crust, sea­soned with Mag­gi Sea­son-up! All-Pur­pose Pow­dered Sea­son­ing.

IN­GRE­DI­ENTS

300 grams el­bow mac­a­roni, cooked

1 tb­sp ex­tra vir­gin olive oil

2 oz but­ter

1/4 cup all-pur­pose flour

500 ml Nestlé Car­na­tion Evap­o­rat­ed Milk

1 cup pro­volone cheese, shred­ded

1 cup parme­san cheese

1 cup moz­zarel­la cheese shred­ded

1 bay leaf

4 cloves

1 nut­meg (grat­ed)

1 small onion

4 cloves gar­lic

2 toma­toes (de­seed­ed)

3 Pi­men­to pep­pers (red)

2 stalks chives

1 sprig fresh pars­ley

1 tsp salt

1 tsp black pep­per

2 eggs (whisked)

Bread­crumbs

1 cup panko crumbs

1 tb­sp Mag­gi Sea­son-up! All-Pur­pose Pow­dered Sea­son­ing

1/2 tsp smoked pa­pri­ka

1/2 Parme­san cheese

DI­REC­TIONS

1 Pre­heat the oven to 350F. Light­ly grease a large casse­role dish and set aside.

2 Fine­ly dice your onion gar­lic, toma­toes, pi­men­to pep­pers, chives and pars­ley.

3 Cook the pas­ta one minute shy of al dente ac­cord­ing to the pack­age in­struc­tions. Re­move from heat, drain, rinse with cold wa­ter and place in a large bowl.

4 Pre­pare your cheese sauce: In a medi­um or large saucepan on low heat, add 6 tb­sp of but­ter and al­low to melt for 1 minute.

5 Once, but­ter is melt­ed, slow­ly whisk in flour over medi­um heat and con­tin­ue whisk­ing for about 1 minute un­til bub­bly and gold­en.

6 Grad­u­al­ly whisk in the Nestlé Car­na­tion Evap­o­rat­ed Milk un­til nice and smooth. Gen­tly whisk un­til you see bub­bles on the sur­face.

7 Add in your onion, gar­lic and pi­men­to pep­pers to the sauce.

8 Add your bay leaf, cloves, nut­meg, salt and black pep­per. Al­low sim­mer­ing, stir­ring oc­ca­sion­al­ly for an­oth­er 2 min­utes.

9 Add the shred­ded moz­zarel­la cheese and whisk un­til smooth.

10 Add the shred­ded pro­volone cheese and con­tin­ue whisk­ing un­til creamy and smooth.

11 Take out the bay leaf and cloves from the sauce.

12 Re­move the pan off the stove­top and pour 1/2 the cheese mix­ture in­to the cooked pas­ta. Stir in the cooled pas­ta un­til com­bined and pas­ta is ful­ly coat­ed with the cheese sauce.

13 Pour in the re­main­ing half sauce in­to the pas­ta and stir gen­tly un­til pas­ta is ful­ly coat­ed with the cheese sauce.

14 Add in your eggs and in­cor­po­rate with the pas­ta.

15 Mix in the parme­san cheese and toma­toes.

16 Pour the mac and cheese in­to the pre­pared casse­role dish. Top with re­main­ing 2 cups of shred­ded cheese and then the re­main­ing mac and cheese.

17 In a small bowl, com­bine panko crumbs, parme­san cheese, Mag­gi Sea­son-up! All-Pur­pose Pow­dered Sea­son­ing and smoked pa­pri­ka. Sprin­kle over the top. Place a few ex­tra knobs (about 1/4 tsp) of but­ter through­out the pie.

18 Bake un­til bub­bly and gold­en brown, about 30 min­utes.

19 Al­low to cool for 30 min­utes and serve.

Recipe by Khary Roberts