Classic Mac & Cheese

INGREDIENTS

1 lb Elbow Pasta

5 Tbsp Butter

1.5 Tbsp Minced Garlic

2.5 Tbsp Flour

2.5 cups Half & Half

1.5 cup Heavy Cream

10 oz Mild Cheddar Cheese (1/2 cup held back for topping)

8 oz Colby Jack Cheese (1/2 cup held back for topping)

8 oz Mozzarella Cheese (1/2 cup held back for topping)

8 oz White Cheddar Cheese

4 oz sharp Cheddar

2.5 Tbsp Cream Cheese

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

1/2-1 tsp Black pepper

Parsley (garnish)

Diamond Crystal Salt Co.™ Kosher Salt (to taste)

DIRECTIONS

In a large pot bring water to a rolling boil and season generously with Kosher Salt. Add in your elbow pasta and cook to the instructions on the box. Drain the cooked elbow noodles then rinse under cool water to stop the cooking process. Set aside.

Preheat the oven to 425F.

In a large sauce pot or Dutch oven on medium heat, melt 5 tablespoons of butter. Add the garlic and sauté until fragrant for 30 seconds. Next add the flour and stir into the butter. Cook the flour for 1-2 minutes.

Next while continuously whisking, add the heavy cream, and half & half. Allow to simmer and thicken for 3-5 minutes.

Once thickened, reduce heat to low and add one cup of cheese at a time. Continuously stir while the cheeses are melting.

(NOTE: Be sure to hold back one 1 and 1/2 cups total of colby jack, mild cheddar, and mozzarella for topping later)

Remove from the heat and add in cream cheese, garlic powder, smoked paprika, black pepper, and Kosher Salt to taste. Mix until combined.

In a lightly greased 9x13 casserole dish, add in your noodles, and carefully fold in your cheese sauce. Top with the cheese assortment that was held back and place in the oven for 15 minutes, then broil for 1-2 minutes being sure to watch carefully to ensure your topping does not burn or over brown.

Once done, remove from the oven and allow to cool for 5-10 minutes. Garnish with freshly chopped parsley and serve.

Enjoy!