Recipe Index

Ingredients

• 1 lb elbow macaroni
• 8 oz white cheddar (freshly grated)
• 8 oz sharp cheddar (freshly grated)
• 8 oz gouda (freshly grated )
• 3 cups heavy cream
• 1 cup whole milk
• 4 oz cream cheese
• 2 tsp white pepper
• 2 tsp fine sea salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 8 tbsp butter (unsalted)
• 1 shallot (finely diced)
• 6-8 cloves garlic (minced)
• 3 tbsp all-purpose flour
• 8 oz cheddar (divided)
• 1 tsp freshly chopped chives (optional )

Method

1. Heat the oven to 350°F. Boil the macaroni in a large pot of salted water until al dente, about 7 minutes. Drain it, rinse it with cold water so it stops cooking, and set it aside; it cooks further later in the cheese sauce.
2. For the cream mixture, combine the heavy cream, whole milk, cream cheese, white pepper, fine sea salt, garlic powder, onion powder and paprika in a saucepan over low heat. Simmer gently, stirring, until the cream cheese melts and the mixture is smooth, without letting it come to a full boil. Set it aside.
3. Using the same pot you boiled the pasta in, melt the butter over medium heat. Sauté the shallot for 3 to 5 minutes, until softened, then add the minced garlic and cook for 30 seconds to 1 minute, until fragrant.
4. Sprinkle in the flour and stir continuously to form a roux, cooking it for 2 to 3 minutes, until it turns golden and smells nutty.
5. Slowly pour the warm cream mixture into the roux, whisking until smooth. Lower the heat and add the white cheddar, sharp cheddar and gouda a handful at a time, stirring until each batch melts completely.
6. Fold the cooked macaroni into the cheese sauce, stirring gently until the pasta is evenly coated.
7. Layer the mac and cheese in a baking dish: half of the macaroni, 4 oz of the divided cheddar sprinkled over it, then the remaining macaroni and the last 4 oz of cheddar on top.
8. Bake for 10 minutes, then switch to broil on high for about 2 minutes, watching carefully, until the top is golden and bubbling. Scatter the chives over the mac and cheese if you are using them, and serve it hot.

Prep: 15 min · Cook: 25 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data