Ingredients
32 oz elbow pasta
6 - 8 cups chicken broth
½ stick butter
1 - 2 tbsp flour, depending on how thick you want the roux
1 ½ cups whole milk
1 ½ cup heavy cream
1 tsp black pepper
1 tsp paprika
½ tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tbsp Tony Chachere's Cajun seasoning
2 tbsp sour cream (optional)
8 oz shredded colby jack cheese
8 oz shredded gouda cheese
8 oz shreeded sharp cheddar cheese
8 oz shredded muenster cheese
8 oz shredded mozzarella cheese
Directions
Step 1
Set oven to 350° F.
Step 2
Get chicken broth to a roiling boil, then add the elbow pasta and cook for 11-14 minutes. When done, remove pasta and set to the side.
32 oz elbow pasta
6 - 8 cups chicken broth
Step 3
In the same post on medium heat, add the half stick of butter. Once fully melted, add the flour and whisk until it’s a thick paste. Then add the heavy cream and stir until it’s simmering. Then, incorporate the milk and seasonings, then mix.
½ stick butter
1 - 2 tbsp flour, depending on how thick you want the roux
1 cup heavy cream
2 tbsp sour cream (optional)
1 tsp black pepper
1 tsp paprika
½ tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tbsp Tony Chachere's Cajun seasoning
Step 4
Turn the heat to medium low and add a handful of each of the shredded cheese.
8 oz shredded colby jack cheese
8 oz shredded gouda cheese
8 oz shreeded sharp cheddar cheese
8 shredded muenster cheese
8 shredded mozzarella cheese
Step 5
Once all melted, add the cooked elbow pasta to the cheese sauce and stir until the pasta is coated evenly.
Step 6
In a bowl, combine the rest of the shredded cheeses. In a deep baking dish, add some nonstick spray and cover the bottom of the dish with some of the macaroni mix, then some shredded cheese. Repeat this step until the top of the dish is covered with cheese. Sprinkle a few dashes of paprika to the top and cover the dish with aluminum foil.
Step 7
Place dish in the oven and cook for 25-30 minutes covered. Once that’s done, take the foil off and broil the macaroni on high for no more than 2 minutes (keep an eye on the broil so your cheese doesn’t burn).
Step 8
One the cheese on top is nice and melted, the edges are bubbly and slightly crisp, carefully remove from the oven and set to the side. Let rest for no more than 10 minutes and serve hot. Enjoy!
