Creamy Mac & Cheese
A delightful and comforting mac and cheese that combines multiple cheeses for a rich and creamy texture, perfect for any occasion.
Ingredients
Pasta
- 1.5 box 1.5 box/lb macaroni noodles (24oz of noodles in total, cavatappi noodles can also be used)
Cheeses
- 16 oz sharp cheddar cheese freshly grated
- 16 oz Colby jack cheese freshly grated
- 8 oz Gouda cheese freshly grated
- 8 oz mozzarella cheese freshly grated
- 4 oz cream cheese (optional)
Sauce Ingredients
- 6 cups heavy cream
- 4 tablespoons salted butter
Seasonings
- 2 teaspoons salt
- 2 teaspoons chicken bouillon
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon white pepper
- 1 teaspoon adobo
Instructions
Preparation
- Grate your cheeses using the large shredder and set them aside, saving any small chunks.
- Cook your macaroni noodles according to package instructions, adding chicken bouillon to the water for added flavor.
Making the Cheese Sauce
- In a spacious sauce pot, melt butter on low heat and gradually pour in the heavy cream, whisking smoothly.
- Incorporate approximately 50% of your shredded cheeses until well blended, then add cream cheese allowing it to melt on low heat.
- Season with spices and taste to adjust flavors.
Combining and Baking
- Combine the cooked macaroni noodles with the cream sauce, tossing in any small extra chunks of cheese for a creamy texture.
- Transfer the mixture into a 13x9 baking dish, layering half of the noodles with cheese sauce and the remaining noodles topped with shredded cheese.
- Bake at 350 degrees Fahrenheit until the cheese is melted, broiling for 2 minutes at the end for a golden brown top.
Notes
For an even creamier texture, add more heavy cream or a splash of milk. Experiment with different cheese types for unique flavors. Adding breadcrumbs on top before baking can provide a nice crunch.