Directions
- 1Add chicken bouillon and salt to boiling water.
- 2Add one pound of elbow macaroni and stir.
- 3Boil for 9-11 minutes, stirring at least once every minute for the first 3-4 minutes.
- 4Combine Gruyere, cheddar, mozzarella, Colby Jack, and medium cheddar cheese in a food processor and shred.
- 5In a pan, melt butter and add garlic paste, salt, onion powder, and smoked paprika.
- 6Add heavy cream and bring to a simmer.
- 7Add the Gruyere cheese.
- 8Add one third of the mixed cheeses and mix.
- 9Add the cooked macaroni to an oven-safe baking dish.
- 10Add half of the cheese sauce, mix, and add another third of the mixed cheeses.
- 11Add the rest of the cheese sauce and top with the remaining cheese.
- 12Bake at 425 until the cheese turns brown on top, at least 5-10 minutes.
Ingredients
- 1 jar chicken bouillon
- 1 box salt
- 1 pound elbow macaroni
- 4 ounces Gruyere cheese
- 8 ounces sharp cheddar cheese
- 8 ounces mozzarella cheese
- 16 ounces Colby Jack cheese
- 16 ounces medium cheddar cheese
- 1 stick butter
- 1 tablespoon garlic paste
- 2.5 cups heavy whipping cream
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
Equipment
potstovefood processoroven-safe baking dishwooden spoonwhisk
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