Description
A comforting and indulgent mac & cheese made with a blend of sharp cheddar, Colby jack, Gouda, and mozzarella for a gooey, creamy dish that will impress family and friends.
Ingredients
- 1.5 boxes/lbs macaroni noodles (about 24 oz; cavatappi noodles also work great)
- 16 oz sharp cheddar cheese (freshly grated)
- 16 oz Colby jack cheese
- 8 oz Gouda cheese
- 8 oz mozzarella cheese
- 6 cups heavy cream
- 4 tbsp salted butter
- 4 oz cream cheese (optional)
- 2 tsp salt
- 2 tsp chicken bouillon
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 tsp white pepper
- 1 tsp adobo seasoning
Instructions
- Grate all the cheeses thoroughly and set aside, keeping any small chunks for added cheesiness.
- Cook the macaroni noodles according to package directions, adding chicken bouillon to the boiling water for flavor enhancement.
- In a large saucepan, melt the butter over low heat. Gradually whisk in the heavy cream.
- Add about 50% of the grated cheese to the cream mixture and stir until creamy.
- If using, add cream cheese last and mix until melted and integrated. Season with salt, onion powder, ground mustard, white pepper, and adobo seasoning to taste.
- Combine the cooked macaroni with the cheese sauce, including any small cheese chunks for extra flavor.
- Transfer half of the noodle mixture into a greased 13×9 baking dish. Spread a layer of cheese sauce over it, then sprinkle some shredded cheese on top.
- Add the remaining noodles and finish with a generous layer of shredded cheese on top.
- Bake in a preheated oven at 350°F (175°C) until the cheese is melted and bubbly. Broil for an additional 2 minutes for a golden topping.
Notes
Use freshly grated cheese for the best melting quality. Customize the cheese blend according to personal preferences and feel free to adjust the seasonings.
