Directions
- 1Start by shredding your own cheese: cheddar, Colby jack, smoked gouda, mozzarella, and Gruyere (1/2 pound of each).
- 2Add 6 cups of large elbow pasta to boiling chicken stock and cook al dente.
- 3In a pan, add a stick of butter, then add 3 tablespoons of flour, whisk and toast down. Add 1/2 Tbsp onion powder, 1/2 Tbsp garlic powder, 1 Tbsp smoked paprika and 2 tsp salt.
- 4Pour in 3 cups of heavy cream. When it starts to bubble, reduce heat and add 1/2 cup of each of your five cheeses, saving the rest for later.
- 5Add 2 tablespoons of cream cheese and freshly cracked black pepper.
- 6Add your noodles to the sauce.
- 7Assemble in a baking dish with the remaining cheese on top. Bake in the oven at 350 degrees for 25 minutes. Sprinkle with fresh chives and serve.
Ingredients
- 0.5 pound cheddar cheese
- 0.5 pound colby jack cheese
- 0.5 pound smoked gouda cheese
- 0.5 pound mozzarella cheese
- 0.5 pound gruyere cheese
- 6 cups chicken stock
- 6 cups large elbow pasta
- 1 stick butter
- 3 tablespoons flour
- 0.5 tablespoon onion powder
- 0.5 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 3 cups heavy cream
- 2 tablespoons cream cheese
- 0.5 tablespoon black pepper
- 1 tablespoon fresh chives
Equipment
box graterpotwhiskspatulabaking dishoven
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