Baked Mac and Cheese

Ingredients

• 16 oz Elbow noodles
• 1 stick Butter
• 5 cloves Garlic (Minced)
• 1 Bouillon cube (Crumble into the salted pasta water)
• 12 oz Evaporated milk
• 1 cup Heavy whipping cream
• 0.5 cup Sour cream
• 2 cups Sharp cheddar cheese (Shredded; shred it yourself rather than using pre-shredded cheese)
• 1.5 cups Mozzarella cheese (Shredded; shred it yourself)
• 1.5 cups Colby Jack cheese (Shredded; shred it yourself)
• 1 cup Smoked Gouda cheese (Shredded; shred it yourself)
• 1 tsp Salt (Plus additional salt for the boiling pasta water)
• 1 tsp Black pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Smoked paprika
• Water (For boiling the noodles; use enough to fill the pot and salt it to taste)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Have a large baking dish ready for assembling the macaroni and cheese.

2. 2

   Bring a large pot of water to a boil and salt the water. Crumble in the bouillon cube and stir until it dissolves completely.

3. 3

   Add the elbow noodles to the boiling water and cook according to the package directions until just al dente. The noodles should be tender but still have a slight bite because they will continue cooking in the oven.

4. 4

   Drain the noodles thoroughly and set them aside while you prepare the cheese sauce.

5. 5

   In a large bowl, combine the shredded sharp cheddar, mozzarella, Colby Jack, and smoked Gouda. Toss until the cheeses are evenly mixed. Set aside a couple of handfuls of this blend for layering and topping.

6. 6

   Melt the butter in a large pot over medium heat.

7. 7

   Add the minced garlic to the melted butter and cook for 1–2 minutes, stirring, until fragrant but not browned.

8. 8

   Pour in the evaporated milk and heavy whipping cream. Stir to combine and warm the mixture for a couple of minutes. Do not let it boil.

9. 9

   Stir in the sour cream, salt, black pepper, garlic powder, onion powder, and smoked paprika until the seasonings are evenly distributed.

10. 10

    Reduce the heat to low. Gradually add the main portion of the cheese blend, one handful at a time, stirring after each addition until it is fully melted and the sauce is smooth before adding more.

11. 11

    Remove the pot from the heat if needed while finishing the cheese addition, and keep the temperature low. Adding all the cheese at once over high heat can make the sauce grainy or cause it to break.

12. 12

    Add the cooked elbow noodles to the cheese sauce. Stir gently but thoroughly until every noodle is evenly coated.

13. 13

    Spread half of the sauced noodles evenly in a baking dish.

14. 14

    Sprinkle a layer of the reserved shredded cheese over the noodles.

15. 15

    Add the remaining sauced noodles to the dish and spread them into an even layer.

16. 16

    Top with the remaining reserved cheese, covering the surface as evenly as possible.

17. 17

    Bake at 350°F (175°C) for 20–25 minutes, until the macaroni and cheese is bubbling around the edges and the top is melted and golden.

18. 18

    Let the baked macaroni and cheese rest for 5 minutes before serving so the sauce can settle slightly.

Notes

Shred the cheese yourself rather than buying pre-shredded cheese; anti-caking agents in pre-shredded cheese can prevent the sauce from melting smoothly. Add the cheese gradually over low heat to avoid a grainy, broken sauce.

Nutrition per serving

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