Description
A rich and creamy comfort food dish that combines five different types of cheese for a deliciously gooey experience.
Ingredients
- 1 lb large elbow macaroni
- 1 1/2 tablespoons kosher salt
- 6 tablespoons unsalted butter
- 1 large egg
- 2 (12 oz) cans evaporated milk
- 1 teaspoon seasoned salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion powder
- 1 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups extra sharp cheddar cheese, shredded
- 2 cups American cheese or Velveeta, shredded
- 2 cups smoked gouda, shredded
- 2 cups smoked gruyère, shredded
- 2 cups colby jack, shredded
Instructions
- Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
- In a large saucepan over medium heat, melt the butter.
- In a separate bowl, whisk together the egg and evaporated milk until smooth.
- Slowly add the egg and milk mixture to the melted butter, stirring constantly to avoid curdling.
- Stir in seasoned salt, granulated garlic, granulated onion powder, ground mustard, smoked paprika, black pepper, and cayenne pepper if using.
- Add all the shredded cheeses gradually, stirring constantly until the sauce is smooth and all the cheese is melted.
- Add cooked macaroni into the cheese sauce, mixing well to coat all the pasta.
- Pour the mac and cheese into a greased 9×13-inch baking dish.
- Bake for 30-35 minutes, or until the top is golden brown and bubbly.
Notes
Use freshly grated cheese for the best melting quality. Feel free to customize the cheese blend based on your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American