Creamy Cheesy Four Cheese Mac (Print Format)
Silky macaroni bathed in four cheeses, with golden crust and rich, creamy sauce in every bite.
# Ingredients:
01 -
24 oz macaroni noodles (preferably cavatappi noodles)
02 -
16 oz sharp cheddar cheese, freshly grated
03 -
16 oz Colby jack cheese, freshly grated
04 -
8 oz Gouda cheese, freshly grated
05 -
8 oz mozzarella cheese, freshly grated
06 -
6 cups heavy cream
07 -
4 tbsp salted butter
08 -
4 oz cream cheese (optional)
09 -
2 tsp salt
10 -
2 tsp chicken bouillon
11 -
1 tsp onion powder
12 -
1 tsp ground mustard
13 -
1 tsp white pepper
14 -
1 tsp adobo seasoning
# Steps:
01 -
Grate all cheeses using a large shredder and set aside. Save any small chunks for later use.
02 -
Prepare macaroni noodles according to package instructions. Add chicken bouillon to the cooking water to enhance flavor.
03 -
In a large saucepan, melt butter over low heat. Gradually whisk in heavy cream until combined. Add 50% of the shredded cheeses and stir until melted and smooth. Mix in cream cheese (if used) and simmer on low. Season with salt, onion powder, ground mustard, white pepper, and adobo. Adjust seasoning to taste.
04 -
Mix cooked pasta with the cheese sauce, ensuring a creamy, well-coated texture. Add saved small cheese chunks for extra creaminess.
05 -
Transfer half of the pasta mixture into a 13x9 inch baking dish. Spread a light layer of cheese sauce and shredded cheese over it. Add the remaining pasta and top generously with shredded cheese. Use extra cheddar or Colby Jack for the topping, if needed.
06 -
Bake at 350°F (175°C) until the cheese has melted and heated through. Broil for 2 minutes at the end to achieve a golden brown crust.
# Tips:
01 -
Avoid high heat while preparing the sauce to prevent a gritty texture. If the sauce appears watery, continue cooking on low heat to achieve the desired consistency.