Ingredients
- 1.5 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
Directions
- 1
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!
- 2
Cook your macaroni noodles following the instructions on the package. Enhance the water with chicken bouillon for added flavor.
- 3
In a spacious sauce pot, melt butter on low heat, and gradually pour in the heavy cream. Whisk the mixture smoothly.
- 4
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.
- 5
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.
- 6
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.
- 7
Bake at 350 degrees until the cheese is melted.
- 8
Broil for 2 minutes at the end for a nice golden brown top