Recipe Index

Ingredients

• PASTA:
• 1 pound large elbow macaroni
• salt, to cook pasta
• CHEESE SAUCE:
• 6 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon minced garlic
• 3 3/4 cup warm heavy cream
• 3 tablespoons cream cheese, softened
• 1 1/2 cup sharp cheddar, shredded
• 1 cup Colby jack, shredded
• 1/2 cup smoked gouda, shredded
• 2 teaspoons smoked paprika
• 1 1/2 teaspoon dry mustard powder
• 1/2 teaspoon black pepper more to taste
• 1/2 to 1 teaspoon salt, to taste
• pinch of nutmeg
• pinch of cayenne
• OTHER:
• 2 cups shredded cheese, of choice
• optional: chopped parsley or chives and grated parmesan on top

Method

1. Boil the macaroni in salted water until a minute short of al dente, since it finishes in the oven, then drain it.
2. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook the roux 2 to 3 minutes until it bubbles and turns yellow-golden. Stir the garlic through it for another minute.
3. Pour in the warm heavy cream slowly, whisking continuously until smooth, then whisk in the cream cheese, mustard powder, smoked paprika, black pepper, nutmeg, cayenne and salt. Cook 3 to 4 minutes until the sauce thickens.
4. Take the sauce to low heat and whisk in the sharp cheddar, Colby jack and smoked gouda until completely smooth, then taste and adjust it.
5. Toss the drained pasta straight into the sauce in a large baking dish and cover the top with the shredded cheese of choice.
6. Bake at 350°F for 15 minutes, then broil briefly until the top is golden and crisp, watching it closely. Scatter parsley or chives and grated Parmesan over the dish and serve it hot.

Prep: 30 min · Cook: 45 min · Total: 1 h 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data