Creamy Mac & Cheese
Creamy, cheesy 4 cheese Mac & cheese
Servings: 8
Equipment
- 1 Cheese Grater
Ingredients
- 1.5 box/lb macaroni noodles 1 box and a half! 24oz of noodles in total!I also love to use cavatappi noodles for this recipe!
- 16 oz sharp cheddar freshly grated
- 16 oz Colby jack cheese
- 8 oz Gouda
- 8 oz mozarella cheese
- 6 cups heavy cream
- 4 tbsps salted butter
- 4 oz cream cheese optional
- 2 tsps salt
- 2 tsp chicken bouillon
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 tsp white pepper
- 1 tsp adobo
Instructions
- Grate your cheeses using the large shredder and set them aside. If you come across any small chunks that are too petite to grate, be sure to save them!
- Cook your macaroni noodles following the instructions on the package. Enhance the water with chicken bouillon for added flavor.
- In a spacious sauce pot, melt butter on low heat, and gradually pour in the heavy cream. Whisk the mixture smoothly.
- Start incorporating approximately 50% of your shredded cheeses until well blended. Introduce cream cheese last, allowing the cheese to melt and simmer on low heat. Season with spices and taste to perfection.
- Combine your elbow noodles with the cream sauce, tossing in the small extra chunks of cheese. Aim for a creamy, wet mixture that produces a satisfying sound when mixed.
- Transfer the mixture into a 13x9 baking dish, starting with half of your noodles. Layer with a light coating of cheese sauce and your shredded cheese mix. Add the remaining noodles and finish by topping with a generous layer of shredded cheese. If more cheese is needed for the top, opt for cheddar or Colby jack.
- Bake at 350 degrees until the cheese is melted.
- Broil for 2 minutes at the end for a nice golden brown top
Notes
If your heat is too high- your sauce will be gritty
you your sauce is watery, continue to melt
Nutrition
Calories: 350kcal