Creamy Mac & Cheese
A rich and creamy mac & cheese recipe that's perfect for cozy nights or potlucks, featuring a blend of amazing cheeses and a velvety sauce.
Ingredients
Pasta and Cheese
- 1.5 lbs macaroni noodles (24oz total; feel free to get creative with cavatappi!)
- 16 oz sharp cheddar (freshly grated is a MUST)
- 16 oz Colby Jack cheese
- 8 oz Gouda
- 8 oz mozzarella cheese
- 4 oz cream cheese (optional, but why not?)
Sauce Ingredients
- 6 cups heavy cream
- 4 tbsp salted butter
- 2 tsp salt
- 2 tsp chicken bouillon
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 tsp white pepper
- 1 tsp adobo
Instructions
Preparation
- Grate your cheeses using the large shredder and set them aside.
- Cook your macaroni noodles according to the package instructions, adding chicken bouillon to the water for flavor.
- In a spacious sauce pot, melt the butter over low heat, then gradually pour in the heavy cream while whisking until smooth.
- Incorporate about 50% of your shredded cheeses, then add cream cheese and let it melt. Season with spices and adjust to taste.
- Mix in the cooked noodles and any leftover cheese chunks until well combined.
Baking
- Transfer the mixture to a 13x9 baking dish, layering half of the noodles with cheese sauce and shredded cheese, then top with remaining noodles and a cheesy crown.
- Bake at 350°F until the cheese melts, then broil for 2 minutes for a golden finish.
Notes
Store leftovers in an airtight container in the fridge for up to 3-5 days. Reheat in the oven or microwave, adding cream or milk to restore creaminess. Grate your own cheese for the best flavor.