Ingredients: |
Ingredients: 3X
▢ 2 c Macaroni , or cavatappi
▢ 4 tbsp unsalted butter
▢ 2 tbsp flour
▢ 1 3/4 c half and half, room temperature
▢ 4 oz cream cheese , room temperature
▢ 1 c Smoked gouda , shredded
▢ 1 c mild Cheddar cheese , shredded
▢ 1/2 c sharp cheddar cheese , shredded
▢ 2 c colby jack , shredded
▢ ⅛ tsp black Pepper
▢ ¼ tsp Smoked paprika
▢ ¼ tsp garlic powder
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Directions: |
Directions:Preheat the oven to 350 degrees.
Cook the macaroni al dente in boiling water with a pinch of salt.
In the meantime heat a pan over medium heat. Melt the butter in it. Reduce the heat to medium low and add the flour gradually and whisk constantly until it’s not clumpy and dissolved. About 2 minutes.
Add the half and half in batches,
whisking constantly until smooth. Bring the heat up to medium, add in the cream cheese and start to stir to melt. It's okay if it doesn't get perfectly melted.
Gradually start whisking in the shredded cheeses. Do this as quickly as possible so it isn’t too thick. If it seems too thick, add in a little more half and half. It's okay if the last batch of cheese isn't completely melted. Save at least 1 3/4 cups of cheese on the side for topping and in the middle of the mac and cheese.
Once the cheese is incorporated add in the spices and whisk. Remove from heat.
By now the macaroni should be finished. Drain and add to the cheese sauce, stirring until incorporated.
Transfer half of the macaroni to an 8×8 sized greased baking dish. Top with some of the reserved cheese. Add the remaining macaroni and top with the rest of the cheese. |
This recipe for Smoked Gouda Mac n cheese is from