I believe that mac & cheese is the most important side dish to have at family gatherings. This is one that I love to make and once you try it, I believe you and your family will love it too!
Ingredients are posted below and full recipe is available on my blog, as well as my e-book cookbook The Home Cook that is available on my blog’s shop.
The Home Cook e-book contains many recipes that you can use to serve your family over the holiday season!
Ingredients:
•1 pound Elbow Pasta, or pasta of choice
•¼ cup Unsalted Butter, (½ stick)
•2 tablespoons All-Purpose Flour
•3 cups Heavy Cream
•1 ½ teaspoon Kosher Salt, or to taste
•2 teaspoons Black Pepper, or to taste
•1 teaspoon Garlic Powder
•1 teaspoon Onion Powder
•(optional) 1 teaspoon Ground Mustard
•½ teaspoon Smoked Paprika
•2 tablespoons Sour Cream
•16 ounces Sharp Cheddar Cheese, shredded, divided
•8 ounces Colby Jack Cheese, shredded, divided
•8 ounces Smoked Gouda, shredded, divided
•8 ounces Whole Milk Mozzarella Cheese, shredded, divided
•(optional) Smoked Paprika, for sprinkling on top of cheese before baking
Directions:
Boil the pasta: In salted water, cook pasta until al dente. Drain and set aside.
Make the roux: In a pot over medium-low heat, melt butter, then whisk in flour. Stir continuously until it turns a light brown color.
Build the sauce: Slowly pour in heavy cream, add your spices, and bring to a simmer. Let it cook for 5 minutes until thickened.
Mix it up: Remove from heat, stir in sour cream, then add half of your shredded cheese until melted.
Add the pasta: Fold cooked pasta into the cheese sauce until fully coated.
Layer it: In a baking dish, layer half the mac, sprinkle cheese, then layer the rest and top with remaining cheese.
Optional: Sprinkle smoked paprika on top for extra flavor and color.
Bake: Place in the oven uncovered at 350°F for about 30 minutes, until the top is golden and crispy.
Let it rest: Cool for 10 minutes to set, then serve it up!
