Ultimate Five Cheese Mac (Print Version)
# Ingredients:
01 -
1 pound dried macaroni noodles
02 -
3 cups sharp cheddar cheese
03 -
3 cups Pepper Jack cheese
04 -
2 cups smoked Gouda
05 -
2 cups Mozzarella cheese
06 -
4 tablespoons butter
07 -
5 cups heavy cream
08 -
4 ounces Velveeta, cut into cubes
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon paprika
12 -
1 teaspoon ground mustard
# Instructions:
01 -
Preheat the oven to 350 degrees.
02 -
Cook pasta in boiling salted water for 1 minute less than al dente according to the package directions. Drain and set aside.
03 -
Shred all your cheeses and divide them in half.
04 -
Heat a pot on medium heat and melt the butter. Once melted, add in the heavy cream and whisk until smooth. Bring to a low simmer, whisking occasionally to prevent burning, for about 5-6 minutes depending on pot size.
05 -
Reduce heat to low and add in half of your shredded cheeses, all of the Velveeta, garlic powder, onion powder, paprika, and ground mustard. Let simmer on low until fully melted and creamy. Avoid turning the heat up to prevent graininess.
06 -
Add the cooked pasta to the cheese sauce and stir to combine.
07 -
Transfer half of the pasta and cheese sauce mixture to a 9x13 baking dish. Layer half of the remaining shredded cheese on top. Add the rest of the pasta mixture and finish with the remaining shredded cheese for the final layer.
08 -
Place the dish on a baking sheet to catch any overflows. Bake uncovered in the middle rack for 35-40 minutes or until hot and bubbly.
09 -
Let the mac and cheese sit for at least 15 minutes to allow the dish to thicken before serving.
# Notes:
01 -
The sauce will thicken as it cools.
02 -
Leftovers can be stored in an airtight container for 3-4 days.
03 -
You can halve the recipe if desired or swap out cheeses based on preference.