Mac N Cheese
- 10
- 25 minutes
- 35 minutes
Ingredients
- 1.5 boxes (24 oz total) macaroni noodles (cavatappi works great)
- 16 oz sharp cheddar, freshly grated
- 16 oz Colby jack cheese
- 8 oz Gouda
- 8 oz mozzarella cheese
- 6 cups heavy cream
- 4 tablespoons salted butter
- 4 oz cream cheese (optional)
- 2 teaspoons salt
- 2 teaspoons chicken bouillon
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon white pepper
- 1 teaspoon adobo (dink doesn’t use this)
Directions
- Grate all cheeses using a large shredder and set aside. Save any small chunks that are too small to grate.
- Cook macaroni noodles according to package instructions, adding chicken bouillon to the water for extra flavor.
- In a large sauce pot, melt butter over low heat and slowly pour in heavy cream, whisking until smooth.
- Add about half of the shredded cheeses and stir until fully melted. Add cream cheese last and let simmer on low heat.
- Season with salt, onion powder, ground mustard, white pepper, and adobo. Taste and adjust as needed.
- Combine cooked noodles with the cheese sauce, mixing in any extra small cheese chunks. The mixture should be creamy and wet.
- Transfer half of the noodles to a 13×9 baking dish. Add a light layer of cheese sauce and shredded cheese. Add remaining noodles and top generously with shredded cheese.
- Bake at 350 degrees until cheese is melted. Broil for 2 minutes at the end for a golden brown top.
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