Ingredients
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1 pound Elbow pasta par-boiled
2 tablespoon Chicken bouillon powder
8 ounces Velveeta cheese cubed
16 ounces Sharp cheddar cheese shredded, reserve half to sprinkle on top
8 ounces Gouda cheese shredded
8 ounces Colby jack shredded
½ stick Butter Unsalted, cut into ½ tablespoon slats
3 tablespoons Flour
2 cups Milk
2 cups Heavy cream
SEASONING (TO TASTE)
½ tablespoon Onion powder
½ tablespoon Garlic powder
½ tablespoon Seasoned salt
½ teaspoon Black pepper
½ teaspoon Smoked paprika
Instructions
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Bring water in a stockpot to a rapid boil, add the chicken bouillon powder to the water for flavor. Gently pour the pasta in to the boiling water and cook for 7 minutes (you want the pasta under cooked so it can continue cooking in the oven).
Drain the water and rinse the pasta with cold water to stop the cooking process.
Preheat the oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray.
Add butter to that same large pot over medium heat. Sprinkle in the flour and stir it in until it soaks up all of the butter. Keep stirring for about 5 minutes to cook off the flour taste and form a roux. Now add the milk, heavy cream, Velveeta, and seasoning.
Gradually add the shredded cheese to the pot, reserving 3 cups to layer, and sprinkle over the top. Gently stir so the mixture doesn’t stick to the bottom of the pan and burn.
Once the cheese sauce is thick enough to coat the back of a spoon, turn off the heat and add your al dente macaroni to the pot. Stir continuously so each noodle is coated with cheese.
Layer the macaroni and cheese in the prepared baking dish. Add shredded cheese between the layers of the mac and cheese. Reserve half of the cheddar cheese for the topping.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the Mac and cheese from the oven and turn the oven to broil, add the dish back to the oven and broil for 5-7 minutes to get a golden brown crust. Keep a close eye on it so that it doesn’t burn
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