My Favorite Baked Mac and Cheese

Ingredients

• 2 cup Gouda cheese (Freshly shredded; approximately one 8-ounce block)
• 2 cup Provolone cheese (Freshly shredded; approximately one 8-ounce block)
• 2 cup Sharp cheddar cheese (Freshly shredded; approximately one 8-ounce block)
• 2 cup Colby Jack cheese (Freshly shredded; approximately one 8-ounce block)
• 1 lb Cavatappi or elbow macaroni (Cooked 2 minutes less than the package instructions)
• 2 tsp Salt
• 1 tsp Black pepper
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1 tsp Soy sauce
• 2 tsp Worcestershire sauce
• 0.5 cup Unsalted butter (One stick)
• 0.5 cup All-purpose flour
• 2 can Evaporated milk (Two 12-ounce cans)
• 1 cup Heavy cream
• Chives (Chopped, for garnish)

Steps

1. 1

   Bring a large pot of water to a boil. Add the pasta and cook it for 2 minutes less than the package directions, usually about 5–7 minutes. Drain the pasta in a colander and set it aside.

2. 2

   While the pasta cooks, freshly shred the Gouda, provolone, sharp cheddar, and Colby Jack. Combine all of the shredded cheeses in a large bowl.

3. 3

   Preheat the oven to 350°F.

4. 4

   Using the same pot, melt the unsalted butter over medium heat.

5. 5

   Once the butter is bubbling, add the salt, black pepper, garlic powder, and smoked paprika. Stir for 30 seconds to bloom the seasonings and release their flavors.

6. 6

   Stir in the soy sauce and Worcestershire sauce until incorporated.

7. 7

   Turn the heat to its lowest setting. Sprinkle in the flour and whisk continuously for about 2 minutes, cooking out the raw flour taste and forming a smooth roux.

8. 8

   Slowly pour in the evaporated milk while whisking constantly until the mixture is smooth.

9. 9

   Slowly pour in the heavy cream, continuing to whisk until it is fully combined with the sauce.

10. 10

    Add three-quarters of the shredded cheese in three portions. Add the first third and stir until fully melted, then add the second third and stir until fully melted. Add the final third and stir only briefly, allowing some of it to remain partially melted for a gooey texture.

11. 11

    Add the cooked pasta to the cheese sauce and fold until the pasta is evenly coated.

12. 12

    Transfer the mac and cheese to a 9-by-13-inch baking dish. Sprinkle the remaining cheese evenly over the top.

13. 13

    Bake until golden and bubbly, using 375°F for a slightly crisp top or 350°F for a gooier result, for about 30 minutes.

14. 14

    Immediately broil for 3–5 minutes, or until the cheese crust reaches your preferred level of browning.

15. 15

    Top with chopped chives and serve warm.

Notes

Freshly shred the cheese because pre-shredded cheese may contain anti-caking agents that prevent smooth melting. The roux helps stabilize the cheese sauce and prevent separation. Cover the dish with foil if you prefer a creamier result without a crust. The source lists 350°F for preheating, then gives 375°F for baking or 350°F for a gooier result; follow the desired baking temperature stated in the bake step.

Nutrition per serving

• main
• side dish
• baked
• comfort food
• cheesy
• vegetarian
• Thanksgiving
• American