Recipe:
Macaroni:
1 lb macaroni
-Season water with salt and boil macaroni until Al dente. Drain water and set aside.
Cheese:
8 oz colby Jack cheese, shredded
8 oz mozerella cheese, shredded
8 oz sharp cheddar cheese, shredded
8 oz medium cheddar cheese, shredded
3 Tbsp cream cheese
-Combine all cheeses together, except cream cheese, and reserve 2 1/2 cups for topping.
Seasonings:
2 tsp smoked paprika
1/2 tsp dry mustard
1 tsp onion powder
1/2 tsp salt, add more to taste
1/2 tsp black pepper
-Combine all seasonings to a small bowl and mix together.
Roux:
6 tbsp butter
1 shallot ,chopped
3 garlic cloves, minced
1/4 cup flour
3 1/2 cups whole milk
1 cup heavy cream
-In a large pot over medium heat, add butter. Once melted, add shallot and garlic. Sauté for about 1-2 minutes. Add half the seasonings and mix for an additional 15-30 seconds.
-Turn heat down to medium low and add flour, whisking to combine. Slowly add milk and heavy cream while whisking. Whisk until there are no clumps and sauce has thickened, about 10-15 minutes.
-Add in cream cheese and whisk until smooth. Add remaining seasonings and mix. Add grated cheese, reserving 2 1/2 cups for the top. Taste and adjust with salt and pepper.
-Add macaroni to a large bowl. Pour the cheese sauce over the macaroni and mix until fully coated. Pour into a 9”x13” baking pan and top with remaining shredded cheese.
-Bake at 375°F for 15-20 minutes and then broil until cheese is slightly browned and bubbly. Enjoy!
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