Name: Hella Good Mac n Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb elbow macaroni (medium-large preferred, the small ones tend to overcook); 1 12oz can evaporated milk; 1½ cups half and half; 8 oz block double cream gouda (not aged) – about 2 cups, shredded; 8 oz block Monterey jack cheese, shredded; 8 oz block sharp cheddar, shredded (yellow cheddar like Wisconsin); 4 oz block pepper jack (about 1 cup), shredded (or substitute for more Monterey jack); 4 oz room temperature cream cheese, cut into cubes; 3 tbsps unsalted butter; 3 tbsps flour; 1 tsp Lawry’s seasoned salt; ½ tsp garlic powder; ½ tsp paprika; 1/4 tsp ground mustard (optional); ½ tsp black pepper

Description

Most definitely the mac and cheese of your dreams and a must have at your family gatherings. This is a recipe I make time and time again!

Ingredients

Scale

For the Best Macaroni and Cheese:

1 lb elbow macaroni (medium-large preferred, the small ones tend to overcook)
1 12oz can evaporated milk
1½ cups half and half
8 oz block double cream gouda (not aged) – about 2 cups, shredded
8 oz block Monterey jack cheese, shredded
8 oz block sharp cheddar, shredded (yellow cheddar like Wisconsin)
4 oz block pepper jack (about 1 cup), shredded (or substitute for more Monterey jack)
4 oz room temperature cream cheese, cut into cubes
3 tbsps unsalted butter
3 tbsps flour
1 tsp Lawry’s seasoned salt
½ tsp garlic powder
½ tsp paprika
1/4 tsp ground mustard (optional)
½ tsp black pepper

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Instructions

For the Best Mac n Cheese:

Preheat oven to 350 degrees. Get a large pot full of salted water to boiling.
Now, work on your cheese sauce.
In a large high sided skillet or pot, add in the butter on medium heat. Once melted, whisk in the flour to create a roux (it will basically start to form a paste).
Cook the flour for 30 seconds to 1 minute until well combined and you don’t see any raw flour or clumps.
Slowly pour in the evaporated milk and half and half, whisking frequently for 2-3 minutes until well incorporated. It won’t be very thick at this time, but it will thicken up as you add the cheeses.
Add the seasoned salt, black pepper, garlic powder, paprika, and ground mustard and stir to mix in. Taste and adjust for seasoning.
Add in the grated jack, cubed cream cheese, and gouda, and stir on low until cheese has melted.
While the cheese is melting, add pasta to the pot of boiling water, stir, and cook 1-2 minutes less than the package instructions until al dente. It should still have a bit of a bite, as it will finish cooking in the oven.
Once the pasta is cooked, drain and rinse briefly with cold water to stop the cooking process.
Add to the cheese sauce, stirring until well combined.
In a separate bowl, combine cheddar cheese and pepperjack.
Transfer the pasta to a 9×13 casserole and top with the cheddar and pepperjack mixture.
Bake uncovered for 23-25 minutes until cheese is melted. Serve immediately and enjoy!

Prep Time: 15
Cook Time: 30