Creamy Mac & Cheese

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 5 minutes

Składniki

1 ½ box/lb macaroni noodles (1 box and a half! 24oz of noodles in total!I also love to use cavatappi noodles for this recipe!)

16 oz sharp cheddar (freshly grated)

16 oz Colby jack cheese

8 oz Gouda

8 oz mozarella cheese

6 cups heavy cream

4 tbsps salted butter

4 oz cream cheese (optional)

2 tsps salt

2 tsp chicken bouillon

1 tsp onion powder

1 tsp ground mustard

1 tsp white pepper

1 tsp adobo

Wskazówki

Grate your cheeses using the large shredder and set them aside. If you come across any small chunks that are too petite to grate, be sure to save them!

Cook your macaroni noodles following the instructions on the package. Enhance the water with chicken bouillon for added flavor.

In a spacious sauce pot, melt butter on low heat, and gradually pour in the heavy cream. Whisk the mixture smoothly.

Start incorporating approximately 50% of your shredded cheeses until well blended. Introduce cream cheese last, allowing the cheese to melt and simmer on low heat. Season with spices and taste to perfection.

Combine your elbow noodles with the cream sauce, tossing in the small extra chunks of cheese. Aim for a creamy, wet mixture that produces a satisfying sound when mixed.

Transfer the mixture into a 13x9 baking dish, starting with half of your noodles. Layer with a light coating of cheese sauce and your shredded cheese mix. Add the remaining noodles and finish by topping with a generous layer of shredded cheese. If more cheese is needed for the top, opt for cheddar or Colby jack.

Bake at 350 degrees until the cheese is melted.

Broil for 2 minutes at the end for a nice golden brown top

Wartości Odżywcze

• Kalorie: 350 kcal