Smoked Gouda Mac and Cheese (No Flour Added)

Steps

1. 1

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Grease a 9 × 13-inch baking dish.

2. 2

   Grate the smoked Gouda, sharp cheddar, and Colby Jack, then toss them together in a large bowl. Reserve about 1 lb of the combined cheese for layering and topping.

3. 3

   Prepare the custard: whisk the eggs, 2 cups of the heavy cream, sour cream, salt, black pepper, 1 tsp smoked paprika, garlic powder, and onion powder until completely smooth. Measure out the evaporated milk and remaining 1 cup heavy cream, and keep an additional ¼–½ cup heavy cream nearby in case the noodles need more moisture.

4. 4

   Bring a large pot of generously salted water with the chicken bouillon to a boil. Add the cavatappi and cook until just al dente, about 1–2 minutes shy of the package directions, so it still has a little bite. Drain well.

   Start 2-minute timer
5. 5

   Return the drained pasta to the warm pot. Add the butter and toss until every noodle is glossy and coated.

6. 6

   Add about 2 lb of the grated cheese mixture to the hot pasta. Toss until evenly coated.

7. 7

   Pour in the evaporated milk and 1 cup heavy cream. Toss very well until the noodles are loose, glossy, very creamy, and generously coated, with creamy liquid still moving through them. If the pasta has absorbed most of the liquid, add another ¼–½ cup heavy cream.

8. 8

   Quickly whisk the prepared custard again. Slowly pour it over the pasta while tossing continuously, keeping the mixture moving so the eggs do not sit in one hot spot. Toss until the custard is evenly distributed and everything looks creamy, loose, and completely coated.

9. 9

   Transfer half the pasta mixture to the greased baking dish. Sprinkle some of the reserved cheese over it, then add the remaining pasta. Pour any creamy liquid left in the pot over the pasta. Top generously with the rest of the reserved cheese and finish with a light sprinkle of smoked paprika. The assembled mac should look almost a little too wet before baking.

10. 10

    Bake at 375°F (190 °C) (190°C (375 °F)) until the edges are set, the center is still creamy, the cheese on top is melted and bubbling, and golden-brown spots have formed. Do not bake until the whole dish looks dry or completely firm; the custard will continue to set as it rests. The source does not specify a baking duration.

11. 11

    Remove the dish from the oven and let it rest for 10–15 minutes. Slice and serve.

    Start 15-minute timer
12. 12

    For make-ahead preparation, assemble the dish, cover it, and refrigerate overnight. Before baking the next day, pour about 1 more cup heavy cream over the top and give it a gentle stir to re-moisten the pasta, then bake as directed.