About the Recipe
Ingredients
1 lb Elbow or Cavatelli pasta
4–6 tbsp butter
1/3 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 lb sharp cheddar cheese, freshly grated
1 lb Colby Jack cheese, freshly grated
8 oz Gruyère cheese, freshly grated
1/2 cup freshly grated Parmesan (optional)
1 tbsp chicken seasoning (Bullion)
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp mustard powder
Salt & pepper, to taste
Preparation
Preheat oven to 350°F.
Bring a large pot of salted water to a boil. Add pasta and season the water with a little chicken seasoning. Cook until al dente, then drain and set aside.
Grate all cheeses and divide into two equal batches. Set aside.
In a large pot over medium heat, melt the butter. Whisk in flour, smoked paprika, garlic powder, mustard powder, salt, and pepper. Cook for 1–2 minutes until the roux is lightly golden and fragrant.
Slowly add milk and heavy cream, whisking constantly to prevent lumps. Bring to a gentle simmer, then reduce heat to low.
Gradually fold in one batch of cheese (que Schitt's Creek scene LOL), stirring until fully melted and smooth. Turn off heat.
Add drained pasta to the cheese sauce and stir until evenly coated.
Pour half of the mac and cheese into a baking dish. Sprinkle some of the remaining cheese over the middle layer. Add the rest of the mac and cheese, then top with the remaining cheese (and Parmesan if using).
Bake uncovered for 30 minutes, then broil for 3–5 minutes until the top is golden and bubbly.
Let rest for 5–10 minutes before serving. Enjoy friend you did that thing 😜