Creamy 5 cheese baked Mac N Cheese
Directions
- 1Grate cheese blocks and separate them into two large bowls.
- 2Bring a large pot of water to a boil.
- 3Add chicken bouillon to the boiling water and mix until combined.
- 4Add the pasta and cook according to package directions until al dente (about 8 minutes).
- 5Drain the pasta and set aside.
- 6In a large saucepan, melt the butter over medium heat.
- 7Once melted, add half of the seasoning mixture.
- 8Mix until combined and add finely chopped garlic, cooking until fragrant.
- 9Add flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 10Gradually add the warmed half and half to the roux, whisking constantly to avoid lumps.
- 11Add heavy cream and continue to cook and whisk until the mixture thickens (about 3-5 minutes).
- 12Stir in the rest of smoked paprika, chicken bouillon, garlic powder, onion powder, mustard powder, salt, and pepper.
- 13Add cream cheese and sour cream and mix until well combined.
- 14Lower the heat and add the shredded cheddar, smoked Gouda, havarti cheese, Colby jack, and mozzarella cheese, stirring until smooth and melted.
- 15Taste and adjust seasoning with more salt and pepper if needed.
- 16Add the cooked pasta to the cheese sauce, stirring to coat evenly.
- 17Preheat your oven to 3500F (1750C).
- 18Transfer 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.
- 19Bake in the preheated oven for 20-25 minutes.
- 20For the last 4-5 minutes, turn oven to broil until the top is golden brown and crispy.
Ingredients
- 1 lb corkscrew pasta
- 4 tbsp unsalted butter
- 4 tbsp flour
- 5 cloves garlic, minced
- 2 cup half & half
- 2 cups heavy cream
- 4 oz cream cheese, softened
- 2 tbsp sour cream
- 0.5 lb smoked Gouda, shredded
- 0.5 lb Colby jack, shredded
- 0.5 lb mozzarella, shredded
- 0.5 lb sharp cheddar, shredded
- 0.5 lb cream havarti, shredded
- 2 tsp chicken bouillon
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp mustard powder
- to taste salt
- 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.
Related recipes
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner
Garlic Parmesan Chicken Skewers
Italian · Dinner
Stromboli
Italian · Dinner