5 Cheese Macaroni & Cheese
Ingredients
Pasta
- 16 Oz Elbow or Cavatappi Pasta
Sauce
- 8 Oz Block Mild Cheddar Cheese
- 8 Oz Block Colby Jack Cheese
- 8 Oz Block Smoked Gouda Cheese
- 8 Oz Block Mozzarella Cheese
- 8 Oz Block Pepper Jack Cheese
- 2 Cups Heavy Cream
- 2 Cups Half & Half
- ½ Stick Butter
- 1-2 tablespoon Sour Cream
- 2 tablespoon Flour
- Smoked Paprika
- All Purpose Seasoning
- Garlic Powder
- Onion Powder
Instructions
- Preheat oven to 350º
Pasta
- In a pot boil your noodles in chicken stock (or water + chicken bouillon powder)
Sauce
- Shred all of your cheeses and set aside
- In a separate large pot, melt ½ stick of butter and add in 2 - 3 tablespoon of flour. Let cook for a minute or two to get rid of the flour taste
- Add in 4 cups of cream or half and half and bring to boil. It will start to thicken (use only 3 cups if you want the sauce extra thick)
- Reduce heat and start slowing adding in your cheeses while stirring. Don’t add cheese while mixture is boiling
- Add in sour cream
- Season the mixture with a pinch chicken bouillon powder, smoked paprika, all purpose seasoning, garlic powder, onion powder
- Add your cheese mixture to your cooked pasta until it reaches desired consistency (reserve Colby Jack for top of your dish)
Assembly of Dish
- Grease casserole dish
- Pour half of your noodle mixture in a casserole baking dish
- Layer some of your cheese on
- Pour the remaining noodle mixture on top
- Top with Colby jack cheese
- Bake on 350 for 20-30 minutes
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