Directions
- 1Grate 10 ounces of Colby Jack cheese, 10 ounces of mozzarella cheese, 6 ounces of sharp cheddar cheese, 8 ounces of smoked Gouda cheese, and 6 ounces of Gruyere cheese.
- 2Combine all the grated cheeses in a big bowl and mix well.
- 3Separate half of the mixed cheese into another bowl.
- 4Start boiling the pasta (shellbows or gomiti rigate) in a pot.
- 5In a pan on medium-low heat, melt 4 tablespoons of butter.
- 6Add about half of the seasoning mix to the melted butter and stir.
- 7Slowly whisk in 4 tablespoons of flour into the butter and seasoning mixture.
- 8Let the mixture cook for a couple of minutes to cook out the flour.
- 9Add one whole can of evaporated milk to the pan and whisk until smooth.
- 10Slowly add in 2 cups of heavy cream, whisking continuously.
- 11Add the remaining seasoning mix, one cube of chicken bouillon, and a dollop of Dijon mustard to the sauce and whisk until well combined.
- 12Once the sauce is bubbly, turn the heat down to low.
- 13Add half of the reserved cheese mix one handful at a time, whisking to ensure it's all melted before adding more.
- 14Add all of the cooked pasta into the cheese sauce and mix until fully coated.
- 15Pour half of the mac and cheese into a baking dish.
- 16Layer with some of the remaining cheese.
- 17Add the rest of the mac and cheese on top.
- 18Top with another light layer of cheese.
- 19Bake in the oven at 350°F for 25 to 30 minutes.
- 20Broil for a couple of minutes until the top is golden brown and bubbly.
Ingredients
- 10 ounces Colby jack cheese
- 10 ounces Mozzarella cheese
- 6 ounces Sharp cheddar cheese
- 8 ounces Smoked Gouda cheese
- 6 ounces Gruyere cheese
- 16 ounces Shellbows pasta
- 4 tablespoons Butter
- half of the mix Seasoning mix (salt, pepper, garlic powder, onion powder, paprika)
- 4 tablespoons Flour
- 1 can (12 oz) Evaporated milk
- 2 cups Heavy cream
- rest of the mix Seasoning mix (salt, pepper, garlic powder, onion powder, paprika)
- 1 cube Chicken bouillon
- 1 tablespoon Dijon mustard
Equipment
GraterBig bowlPotPanColanderBaking dish
Tips
- For the cheese sauce, keep adding and whisking the evaporated milk even if it looks lumpy at first, it will eventually become smooth.
- Broil the mac and cheese for a couple of minutes at the end for a crispy top.
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