Description
A delicious and creamy macaroni and cheese dish loaded with multiple cheeses.
Ingredients
Scale
- 1 lb macaroni noodles
- 16 oz sharp cheddar cheese
- 16 oz colby jack cheese
- 8 oz gouda cheese
- 8 oz mozzarella cheese
- 6 cups heavy cream
- 4 tbsp salted butter
- 4 oz cream cheese (optional)
- 2 tsp salt
- 2 tsp chicken bouillon
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 tsp white pepper
- 1 tsp adobo
Instructions
- Grate your cheeses using a large shredder and set aside.
- Cook the macaroni noodles, enhancing the water with chicken bouillon for added flavor, until al dente.
- In a sauce pot, melt salted butter over low heat and gradually pour in heavy cream, whisking until smooth.
- Incorporate about 50% of your shredded cheeses into the cream mixture until well blended, then add the cream cheese.
- Combine the cooked noodles with the creamy sauce, including any small cheese chunks.
- Transfer the mixture into a 13×9 baking dish, layering half of the noodles with cheese sauce and a mix of shredded cheeses, then add the remaining noodles and top with more cheese.
- Bake at 350°F until cheese is melted and bubbly, then broil for 2 minutes for a golden-brown top.
Notes
- Add breadcrumbs on top for extra crunch if desired.
- This dish can be prepared in advance and baked later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 800
- Sugar: 5g
- Sodium: 1200mg
- Fat: 50g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg