Recipe Index

Ingredients

• 1 pound elbow macaroni
• 5 tablespoons unsalted butter
• 4 tablespoons all purpose flour
• 1 tablespoon minced garlic
• 3 cups heavy cream room temp or warm
• 3 tablespoons cream cheese room temp
• 1 1/2 cup sharp cheddar shredded
• 1 cup colby jack shredded
• 1/2 cup smoked gouda shredded
• more shredded cheese for topping
• 1 teaspoon paprika, smoked or regular
• 2 teaspoons chili powder
• 1/3 cup adobo paste
• 1/2 teaspoon black pepper, more to taste
• 1/2 to 1 teaspoon salt, to taste
• pinch of cayenne powder
• chopped cilantro, to garnish
• crumbled cotija, to garnish

Method

1. Boil salted water, add the macaroni, and cook it 1 minute short of al dente since it will finish in the oven. Drain it. Set the oven to low broil.
2. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook 1 minute until it bubbles and turns pale golden.
3. Pour the heavy cream in slowly, whisking until smooth, then whisk in the garlic, chili powder, paprika, black pepper, salt, cayenne, adobo paste and cream cheese. Cook 3 to 4 minutes until the sauce thickens and just bubbles.
4. Take the pan off the heat and stir in the cheddar until melted, then the colby jack, then the smoked gouda, until the sauce is completely smooth. Taste and adjust the seasoning.
5. Toss the drained pasta through the sauce, spread it in a large baking dish, and cover the top with more shredded cheese.
6. Broil a few minutes, watching closely, until the top is golden and crisp, then scatter cilantro and cotija over the macaroni and serve it hot.

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

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data