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–+ servings

Creamy Four Cheese Baked Mac and Cheese

Serves 6 9x13 pan

Ingredients

For the pasta

  • 1 lb cavatappi or elbow macaroni

For the cheese

  • 2 cups gouda shredded fresh
  • 2 cups provolone shredded fresh, ask the deli counter for an 8 oz block
  • 2 cups sharp cheddar shredded fresh
  • 2 cups colby jack shredded fresh

For the sauce

  • ½ cup unsalted butter 1 stick
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp soy sauce
  • 2 tsp Worcestershire sauce
  • ½ cup all-purpose flour
  • 2 (12 oz) cans evaporated milk
  • 2 cups heavy cream

To finish

  • chopped chives

Instructions

The pasta

  • Boil the pasta for 2 minutes less than the package instructions (usually 5 to 7 minutes). Drain and set aside.

The cheese

  • While the pasta cooks, shred all the cheeses and mix them together in a large bowl.

The sauce

  • In the same pot you cooked the noodles in, melt the butter over low (or medium-low) heat. Once bubbling, add the salt, black pepper, garlic powder, and smoked paprika, stirring for 30 seconds to bloom the flavors. Stir in the soy sauce and Worcestershire sauce.
  • Turn the heat to the lowest it will go! Sprinkle in the flour and whisk continuously for about 2 to 4 minutes to cook out the raw taste. This forms a smooth roux that will thicken the sauce.
    • Ready when: it smells a little nutty.
  • Slowly pour in the evaporated milk, whisking constantly until smooth (like seriously, whip the crap out of it). Repeat with the heavy cream, whisking to fully combine.
  • Add three-quarters of the shredded cheese (6 cups). Stir briefly, letting it partially melt for a gooey texture.

The bake

  • Add the cooked pasta to the cheese sauce, folding until evenly coated.
  • Pour the mac and cheese into the baking dish and sprinkle the remaining cheese (2 cups) on top. Bake for 20 to 25 minutes.
    • Ready when: golden and bubbly. For a deeper golden top, broil right away for 2 to 3 minutes, or until the cheese crust is to your liking.
  • Top with chopped chives and serve warm.