Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 10 Servings
Food for the soul! This incredible Mac and Cheese recipe is my favorite! Layers of delicious flavors in each bite. You can enjoy this in just about an hour!
Ingredients:
8 ounces creamy Havarti cheese, shredded or cubed
8 ounces sharp cheddar cheese, shredded
4 tablespoons unsalted butter, not margarine
4 ounces of mozzarella cheese, shredded
8 ounces of gouda cheese, shredded or cubed
1 c evaporated milk
8 c water
1/2 teaspoon freshly cracked black pepper
1 teaspoon smoked paprika
1 teaspoon seasoning salt OR plain salt
1 pound elbow macaroni pasta, uncooked
1 1/2 c half & half
2 tablespoons all-purpose flour
4 ounces Colby Jack chees,e shredded
1 teaspoon onion powder
4 ounces of cream cheese
1 teaspoon garlic powder
1 teaspoon salt to salt the water for the pasta
Directions:
Place a large pot with water on the stove and the heat to high. Allow the water to boil.
Add the macaroni pasta and a bit of salt, then cook for a few minutes until al dente.
Drain the pasta and rinse with cold water to stop the cooking process. Put it back in the pot.
Place a large pan on the stove and turn the heat to medium. Add 4 tablespoons of butter and allow it to melt.
Add 2 tablespoons of flour, then whisk and cook for a minute or until it turns into a roux.
Add the half & half and evaporated milk, then simmer for about 3 minutes. Don’t forget to stir.
Turn the heat down to low, then add the Havarti, cream cheese, and gouda. Stir everything until well blended. Stir in the pepper, onion powder, garlic powder, salt, and paprika to taste.
Transfer the sauce into the pot with the macaroni, then toss until completely coated.
Transfer 1/2 of the mixture into a 9×13-inch baking dish and spread it evenly. Top with a generous amount of cheese.
Repeat the process with the rest of the ingredients until everything is arranged in layers.
Prepare the oven and preheat it to 350 degrees F.
Place the baking dish in the preheated oven and bake for half an hour.
Remove from the oven and allow it to sit at room temperature for at least 5 minutes.
Serve and enjoy!
Ingredients
- 8 ounces creamy Havarti cheese, shredded or cubed
- 8 ounces sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter, not margarine
- 4 ounces of mozzarella cheese, shredded
- 8 ounces of gouda cheese, shredded or cubed
- 1 c evaporated milk
- 8 c water
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon seasoning salt OR plain salt
- 1 pound elbow macaroni pasta, uncooked
- 1 1/2 c half & half
- 2 tablespoons all-purpose flour
- 4 ounces Colby Jack chees,e shredded
- 1 teaspoon onion powder
- 4 ounces of cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt to salt the water for the pasta
Instructions
Place a large pot with water on the stove and the heat to high. Allow the water to boil.
Add the macaroni pasta and a bit of salt, then cook for a few minutes until al dente.
Drain the pasta and rinse with cold water to stop the cooking process. Put it back in the pot.
Place a large pan on the stove and turn the heat to medium. Add 4 tablespoons of butter and allow it to melt.
Add 2 tablespoons of flour, then whisk and cook for a minute or until it turns into a roux.
Add the half & half and evaporated milk, then simmer for about 3 minutes. Don't forget to stir.
Turn the heat down to low, then add the Havarti, cream cheese, and gouda. Stir everything until well blended. Stir in the pepper, onion powder, garlic powder, salt, and paprika to taste.
Transfer the sauce into the pot with the macaroni, then toss until completely coated.
Transfer 1/2 of the mixture into a 9×13-inch baking dish and spread it evenly. Top with a generous amount of cheese.
Repeat the process with the rest of the ingredients until everything is arranged in layers.
Prepare the oven and preheat it to 350 degrees F.
Place the baking dish in the preheated oven and bake for half an hour.
Remove from the oven and allow it to sit at room temperature for at least 5 minutes.
Serve and enjoy!
