Mad mac and cheese

Ingredients

• 3 tablespoons (45 mL) olive oil
• 1/2 medium sweet onion, finely diced
• 2 stalks celery, finely diced
• 1/2 red bell pepper, finely diced
• 4 cups (1 L) elbow pasta
• 2 tablespoons (30 mL) butter
• 2 cups (500 mL) evaporated milk
• 1 cup (250 mL) whole milk
• 5 cups (1.25 L) shredded marbled cheddar cheese, divided
• 1 cup (250 mL) Parmigiano-Reggiano
• 2 cups (375 mL) whipping (or heavy) cream (35%)
• 2 eggs, lightly beaten
• 2 tablespoons (30 mL) Raquel’s Seasoned Salt
• 2 teaspoons (10 mL) fresh thyme leaves
• 1 tablespoon (15 mL) Caribbean hot sauce
• 1-1/2 cups (375 mL) sour cream
• 1 teaspoon (5 mL) paprika
• Salt and pepper to taste

Raquel's seasoned salt:

• 2 tablespoons (30 mL) fine sea salt
• 1 tablespoon (15 mL) garlic powder
• 1 teaspoon (5 mL) onion powder
• 1/2 teaspoon (2 mL) ground cumin
• 1/2 teaspoon (2 mL) dried oregano
• 1/2 teaspoon (2 mL) dried Italian seasoning
• 1-1/2 teaspoon (7 mL) smoked paprika