Directions
- 1Grate mozzarella, Colby Jack, and sharp cheddar.
- 2Start the roux with butter, roasted garlic paste, salt, black pepper, and smoked paprika, waking up the seasonings.
- 3Add flour to the mix and whisk immediately to prevent lumps.
- 4Gradually add heavy cream (or carnation milk, or both) while continuously whisking until thick.
- 5Prepare pasta water with chicken bouillon and a little salt, mix well, add noodles, and stir immediately.
- 6Add the shredded cheeses to the roux little by little, mixing until it reaches a desired consistency.
- 7Add the al dente noodles to the cheese roux.
- 8Add more cheeses little by little to the noodle and roux mixture.
- 9Add Dijon mustard to the mixture.
- 10Get a baking dish and do not add butter or oil to the bottom.
- 11Create the first layer in the baking dish with noodles, a little salt, pepper, smoked paprika, Colby Jack, sharp cheddar, and mozzarella, and a bit more smoked paprika.
- 12Lay a second batch of noodles on top and repeat the layering process until all noodles are fully covered with cheese.
- 13Add smoked gouda to the top.
- 14Bake covered at 330 degrees for about 20 minutes.
- 15Bake uncovered on broil for about 2 to 3 minutes until everything is bubbling on top.
Ingredients
- mozzarella
- Colby Jack
- sharp cheddar
- butter
- roasted garlic paste
- salt
- black pepper
- smoked paprika
- flour
- heavy cream
- carnation milk
- chicken bouillon
- noodles
- Dijon mustard
- smoked gouda
Equipment
baking dish
Tips
- Whisk flour immediately to avoid lumps.
- Add heavy cream little by little while whisking.
- Trust the process for the roux to thicken.
- Add shredded cheeses to the roux little by little.
- Do not add butter or oil to the baking dish, the cheese will prevent sticking.
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