Creamy Baked Mac & Cheese

Steps

1. 1

   Preheat your oven to 375°F (190 °C) (190°C (375 °F)).

2. 2

   Bring a large pot of salted water to a boil. Add the 1 lb of corkscrew pasta and cook until slightly under al dente (it will finish cooking in the oven). Drain and set aside.

3. 3

   In a large saucepan or pot over medium heat, melt 4 1/2 tbsp of unsalted butter.

4. 4

   Add 4 cloves of minced garlic to the melted butter and sauté for about 1 minute until fragrant.

   Start 1-minute timer
5. 5

   Whisk in 3 tbsp of flour and cook for 1-2 minutes to create a roux, ensuring the raw flour taste is cooked out.

   Start 1-minute timer
6. 6

   Slowly pour in 1 1/2 cups of evaporated milk, 2 cups of heavy cream, and 1/2 cup of half and half while whisking constantly to prevent lumps.

7. 7

   Add 4 oz of softened cream cheese and whisk until melted and the sauce is smooth.

8. 8

   Season the sauce with 1 1/2 tsp chicken bouillon, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp mustard powder, and salt and pepper to taste.

9. 9

   Reduce heat to low and stir in about half of the shredded cheeses (smoked Gouda, Colby jack, mozzarella, and sharp cheddar) until the sauce is thick and cheesy.

10. 10

    Combine the cooked pasta with the cheese sauce, stirring until every noodle is well coated.

11. 11

    Pour half of the pasta mixture into a greased baking dish. Sprinkle with a layer of the remaining shredded cheese.

12. 12

    Add the remaining pasta mixture on top and finish with a final thick layer of the remaining cheese.

13. 13

    Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.

    Start 25-minute timer