Ingredients
3 tbs butter
3 tbs flour
12 oz evaporated milk
2 cups heavy cream
16 oz elbow pasta
16 oz Mozzarella
8 Gouda,
8 oz Colby Jack
8 oz sharp cheddar
4 oz cream cheese
1 tsp white pepper
2 tsp salt
1 tsp chicken bouillon
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
Directions
Step 1
Preheat your oven to 350°F. Grease a 9x13 baking dish.
Step 2
In a large pot of salted boiling water, (i like to add chicken bouillon instead of salt) cook the pasta until al dente. Drain and set aside.
Step 3
Shred & combine all 4 shredded cheeses in a bowl. Divide half into another bowl. Set aside
Step 4
Next Combine seasonings! Chicken bouillon, garlic powder, onion powder, smoked paprika, salt, and white pepper in a small bowl. Divide in half and set aside.
Step 5
Make the Roux: In a large skillet over medium heat, melt the butter.
Step 6
Once melted, add half of the season mixture and flour. Whisk constantly for 2-3 minutes, until it turns a light golden color. This will help remove the raw flour taste.
Step 7
Slowly whisk in the evaporated milk & heavy cream, continuing to whisk to prevent lumps. Cook for 5-7 minutes, stirring often, until the mixture thickens. Add in the rest of the seasoning mixture & mix until combined.
Step 8
Add the Cheese: Slowly add in half the cheese, allowing it to melt before adding more. Mix until smooth.
Step 9
Add the cooked pasta to the cheese sauce and stir until well-coated.
Step 10
Add a layer of pasta then a layer of shredded cheese to prepared baking dish. Repeat layers!
Step 11
Bake in preheated oven for 20-25 minutes, or until the top is golden & bubbly.
Step 12
Let cool slightly, serve warm and enjoy!
