Name: Hella Good Mac n Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb medium shells or elbow macaroni (medium-large preferred, the small ones tend to overcook); 1 12oz can evaporated milk; 1½ cups half & 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 Colby or Monterey jack); 4 oz room temperature cream cheese, cut into cubes; 3 tbsps unsalted butter; 2 tbsps all purpose flour; 1 tsp Lawry’s seasoned salt; ½ tsp garlic powder; ½ tsp paprika + more for topping; 1/4 tsp ground mustard (or 1 tsp dijon mustard); 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

For the Best Macaroni and Cheese:

1 lb medium shells or elbow macaroni (medium-large preferred, the small ones tend to overcook)
1 12oz can evaporated milk
1½ cups half & 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 Colby or Monterey jack)
4 oz room temperature cream cheese, cut into cubes
3 tbsps unsalted butter
2 tbsps all purpose flour
1 tsp Lawry’s seasoned salt
½ tsp garlic powder
½ tsp paprika + more for topping
1/4 tsp ground mustard (or 1 tsp dijon mustard)
½ tsp black pepper

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Instructions

For the Best Mac n Cheese:

Shred all your cheeses. Reserve half for the cheese sauce and half for topping.
Preheat oven to 350°F. 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 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, whisking frequently for 2-3 minutes until well incorporated. Continue by whisking in the half & half a little at a time. 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 Dijon mustard or ground mustard and stir to mix in. Taste and adjust for seasoning.
Add in the cubed cream cheese and half the shredded cheese a little at a time, 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.
Add a layer of the pasta to a 9×13 casserole and a layer of the reserved shredded cheese. Top with the remaining mac n cheese mixture and the remaining shredded cheese. Sprinkle a bit of paprika over top for color.
Bake uncovered for 24-28 minutes until cheese is melted and bubbly. For an extra golden brown top, broil for the last 1-2 minutes if desired, keeping a close eye on it. Serve immediately and enjoy!

Prep Time: 15
Cook Time: 30