Step 1

To prep, shred all the cheese yourself — don’t use pre-shredded cheese. Preheat oven to 350 F.

Step 2

In a large pan, melt the butter over medium heat. When melted, add the flour and cook, stirring constantly, until everything is incorporated, 2 to 3 minutes.

Step 3

Slowly add the heavy cream, whisking to incorporate it. The sauce will start thickening up as you whisk. Once thickened, whisk in the evaporated milk until it thickens again.

Step 4

Add the Dijon and all your spices, and stir until everything is incorporated.

Step 5

Turn heat to low and add half the cheese, handful by handful, making sure the cheese melts before adding more.

Step 6

Stir in the cooked pasta to the cheese sauce, making sure to coat all the noodles in the sauce.

Step 7

Grab your casserole dish and add half of the mac and cheese to the bottom of the dish, spreading evenly. Layer on half of the remaining cheese, then the remaining mac and cheese. Finish by evenly layering on the remaining shredded cheese.

Step 8

Bake in the preheated oven for 25 to 30 minutes, or until the top melts and bubbles. You can broil for 2 minutes to give it a crispy crust, if you like. Let it sit for a bit, so you don't burn yourself, serve and enjoy!