Creamy 5 cheese baked Mac N Cheese

55 mins
Serves 1
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Directions

  1. 1Grate cheese blocks and separate them into two large bowls.
  2. 2Grate cheese blocks and separate them into two large bowls.
  3. 3Grate cheese blocks and separate them into two large bowls.
  4. 4Bring a large pot of water to a boil.
  5. 5Bring a large pot of water to a boil.
  6. 6Bring a large pot of water to a boil.
  7. 7Add chicken bouillon to the boiling water and mix until combined.
  8. 8Add chicken bouillon to the boiling water and mix until combined.
  9. 9Add chicken bouillon to the boiling water and mix until combined.
  10. 10Add the pasta and cook according to package directions until al dente (about 8 minutes).
  11. 11Add the pasta and cook according to package directions until al dente (about 8 minutes).
  12. 12Add the pasta and cook according to package directions until al dente (about 8 minutes).
  13. 13Drain the pasta and set aside.
  14. 14Drain the pasta and set aside.
  15. 15Drain the pasta and set aside.
  16. 16In a large saucepan, melt the butter over medium heat.
  17. 17In a large saucepan, melt the butter over medium heat.
  18. 18In a large saucepan, melt the butter over medium heat.
  19. 19Once melted, add half of the seasoning mixture.
  20. 20Once melted, add half of the seasoning mixture.
  21. 21Once melted, add half of the seasoning mixture.
  22. 22Mix until combined and add finely chopped garlic, cooking until fragrant.
  23. 23Mix until combined and add finely chopped garlic, cooking until fragrant.
  24. 24Mix until combined and add finely chopped garlic, cooking until fragrant.
  25. 25Add flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  26. 26Add flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  27. 27Add flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  28. 28Gradually add the warmed half and half to the roux, whisking constantly to avoid lumps.
  29. 29Gradually add the warmed half and half to the roux, whisking constantly to avoid lumps.
  30. 30Gradually add the warmed half and half to the roux, whisking constantly to avoid lumps.
  31. 31Add heavy cream and continue to cook and whisk until the mixture thickens (about 3-5 minutes).
  32. 32Add heavy cream and continue to cook and whisk until the mixture thickens (about 3-5 minutes).
  33. 33Add heavy cream and continue to cook and whisk until the mixture thickens (about 3-5 minutes).
  34. 34Stir in the rest of smoked paprika, chicken bouillon, garlic powder, onion powder, mustard powder, salt, and pepper.
  35. 35Stir in the rest of smoked paprika, chicken bouillon, garlic powder, onion powder, mustard powder, salt, and pepper.
  36. 36Stir in the rest of smoked paprika, chicken bouillon, garlic powder, onion powder, mustard powder, salt, and pepper.
  37. 37Add cream cheese and sour cream and mix until well combined.
  38. 38Add cream cheese and sour cream and mix until well combined.
  39. 39Add cream cheese and sour cream and mix until well combined.
  40. 40Lower the heat and add the shredded cheddar, smoked Gouda, havarti cheese, Colby jack, and mozzarella cheese, stirring until smooth and melted.
  41. 41Lower the heat and add the shredded cheddar, smoked Gouda, havarti cheese, Colby jack, and mozzarella cheese, stirring until smooth and melted.
  42. 42Lower the heat and add the shredded cheddar, smoked Gouda, havarti cheese, Colby jack, and mozzarella cheese, stirring until smooth and melted.
  43. 43Taste and adjust seasoning with more salt and pepper if needed.
  44. 44Taste and adjust seasoning with more salt and pepper if needed.
  45. 45Taste and adjust seasoning with more salt and pepper if needed.
  46. 46Add the cooked pasta to the cheese sauce, stirring to coat evenly.
  47. 47Add the cooked pasta to the cheese sauce, stirring to coat evenly.
  48. 48Add the cooked pasta to the cheese sauce, stirring to coat evenly.
  49. 49Preheat your oven to 3500F (1750C).
  50. 50Preheat your oven to 3500F (1750C).
  51. 51Preheat your oven to 3500F (1750C).
  52. 52Transfer half of the mac and cheese to a baking dish (9x13), add shredded cheese, and then add the remaining mac and cheese, topping with the remaining shredded cheese.
  53. 53Transfer half of the mac and cheese to a baking dish (9x13), add shredded cheese, and then add the remaining mac and cheese, topping with the remaining shredded cheese.
  54. 54Transfer half of the mac and cheese to a baking dish (9x13), add shredded cheese, and then add the remaining mac and cheese, topping with the remaining shredded cheese.
  55. 55Bake in the preheated oven for 20-25 minutes.
  56. 56Bake in the preheated oven for 20-25 minutes.
  57. 57Bake in the preheated oven for 20-25 minutes.
  58. 58For the last 4-5 minutes, turn oven to broil until the top is golden brown and crispy.
  59. 59For the last 4-5 minutes, turn oven to broil until the top is golden brown and crispy.
  60. 60For the last 4-5 minutes, turn oven to broil until the top is golden brown and crispy.

Ingredients

  • 1 lb corkscrew pasta
  • 1 lb corkscrew pasta
  • 1 lb corkscrew pasta
  • 4 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 4 tbsp flour
  • 4 tbsp flour
  • 4 tbsp flour
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 2 cup half & half
  • 2 cup half & half
  • 2 cup half & half
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 4 oz cream cheese, softened
  • 4 oz cream cheese, softened
  • 4 oz cream cheese, softened
  • 2 tbsp sour cream
  • 2 tbsp sour cream
  • 2 tbsp sour cream
  • 0.5 lb smoked Gouda, shredded
  • 0.5 lb smoked Gouda, shredded
  • 0.5 lb smoked Gouda, shredded
  • 0.5 lb Colby jack, shredded
  • 0.5 lb Colby jack, shredded
  • 0.5 lb Colby jack, shredded
  • 0.5 lb mozzarella, shredded
  • 0.5 lb mozzarella, shredded
  • 0.5 lb mozzarella, shredded
  • 0.5 lb sharp cheddar, shredded
  • 0.5 lb sharp cheddar, shredded
  • 0.5 lb sharp cheddar, shredded
  • 0.5 lb cream havarti, shredded
  • 0.5 lb cream havarti, shredded
  • 0.5 lb cream havarti, shredded
  • 2 tsp chicken bouillon
  • 2 tsp chicken bouillon
  • 2 tsp chicken bouillon
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 1 tsp mustard powder
  • 1 tsp mustard powder
  • 1 tsp mustard powder
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper

Equipment

large potlarge saucepanwhiskwooden spoonbaking dish (9x13)

Tips

  • Allow the mac and cheese to sit for at least 25-30 minutes after baking for a more set/stiff mac.