Ingredients
24 ounces elbow pasta
2 tbsp butter
2 tbsp all purpose flour
¼ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
1 cup warm milk
4 cups heavy cream
16 oz Colby Jack
8 oz medium cheddar
8 oz sharp cheddar
16 oz mozzarella
8 oz Gouda
Chicken bouillon (or chicken broth)
Tools
Deep baking dish
Cheese grater
Pot
Pan
Directions
Step 1
Preheat oven to 350°
Step 2
Start out by boiling your pasta in chicken broth, or just add chicken bouillon to your water. Boil until al dente, drain, and set aside.
24 ounces elbow pasta
Chicken bouillon (or chicken broth)
Pot
Step 3
Grate your cheese, don’t use pre shredded, trust me on this!
Cheese grater
Step 4
To a hot pan, melt your butter, add in flour and seasonings. Whisk for about 5 minutes on medium-low heat.
2 tbsp all purpose flour
2 tbsp butter
¼ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
Pan
Step 5
Add a cup of milk, whisk until thick. And then add in 4 cups of heavy cream.
1 cup warm milk
4 cups heavy cream
Step 6
Slowly whisk in about half of your cheese. (Keep the rest for layering in baking dish) Keep the heat low, you don’t want your cheese to boil at all.
16 oz Colby Jack
8 oz medium cheddar
8 oz sharp cheddar
16 oz mozzarella
8 oz Gouda
Step 7
Once your cheese sauce is smooth, you can combine it with your pasta.
Step 8
Add a layer of macaroni to baking dish, add a layer of about half the cheese you’ve saved, and then add another layer of macaroni, top it off with remaining cheese.
Deep baking dish
Step 9
Bake for 25 minutes on 350°, broil for 1-2 minutes, just enough to get the top crispy.
Step 10
Let cool, and enjoy!
