Soul Food Macaroni and Cheese made with 6 different cheese. No Velvetta no eggs required.
Ingredients
1 lb elbow macaroni pasta uncooked
- 1 tsp salt to salt the water for the pasta
- 8 cups water
- 1 cup evaporated milk
- 1 1/2 cup half & half
- 4 tbsp unsalted butter not margarine
- 2 tbsp all purpose flour
- 4 oz cream cheese
- 8 oz gouda cheese shredded or cubed
- 8 oz creamy havarti cheese shredded or cubed
- 8 oz sharp cheddar cheese shredded
- 4 oz mozzarella cheese shredded
- 4 oz colby jack cheese shredded
- 1 tsp seasoning salt OR plain salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp freshly cracked black pepper
- 1 tsp smoked paprika
Instructions
- Pour 8 cups of water into a pot, and sprinkle in 1 tsp of salt.
- Bring the water to a boil, over high heat, then add in the elbow macaroni pasta.
- Cook the pasta until it is al dente ( cooked but still firm), then drain the pasta and rise it under cool water.
- Place a large sauce pan over medium heat, then toss in 4 tbsp of butter.
- Melt the butter down completely, then sprinkle in 2 tbsp of flour.
- Whisk the ingredients until they are well incorporated, then pour in the evaporated milk and half & half.
- Whisk the ingredients, and continue to cook it over medium heat for about 3 minutes.
- Reduce the heat to low, then add in the cream cheese, gouda, and havarti.
- Stir the mixture until the cheese melts, and you have a nice creamy cheese sauce.
- Sprinkle in the seasoning salt, pepper, paprika, onion powder, and garlic powder. Mix until well incorporated.
- Toss the macaroni pasta into a large pot, and pour in the cheese sauce.
- Stir everything until it is well combined, then pour half of the macaroni and cheese mixture into a 9 x 13 bake dish.
- Sprinkle some of the sharp cheddar, mozzarella, and colby jack on top of the mac and cheese.
- Next add the remaining macaroni and cheese into the bake dish, and top it off with the remaining cheese.
- Bake the macaroni and cheese, in a preheated oven, on 350 F for 25-30 minutes.
- Remove from the oven, and let sit for 5 to 10 minutes.
- Serve and enjoy!
Recipe Adapted From iheartrecipes.com
