Creamy Mac and Cheese
A legendary, decadent creamy mac and cheese featuring four types of cheese (sharp Cheddar, Colby Jack, Gouda, and mozzarella) combined with heavy cream, enhanced with adobo seasoning, mustard powder, and white pepper. The dish is broiled at the end to create a golden, crispy crust. This recipe honors the Southern tradition of mac and cheese as a symbol of family pride and celebration.
Ingredients
Instructions
- 1
Preheat the oven to 350°F.
- 2
Cook the macaroni: Bring a large pot of water to a boil. Add 1 tablespoon of the chicken bouillon powder to enhance the flavor of the water, then add the macaroni and cook according to the package directions. Drain and set aside.
- 3
Make the sauce: In a large pot or Dutch oven, melt the butter over low heat. Pour in the heavy cream, while whisking constantly. Stir in 2 cups of the Cheddar, 2 cups of the Colby Jack, 1 cup of the Gouda, and 1 cup of the mozzarella until well blended. Add the cream cheese (if using) and stir until melted. Simmer for 10 minutes, whisking frequently, until the sauce is creamy and all the cheese is melted. Stir in the salt, onion powder, mustard powder, adobo seasoning, white pepper and remaining 2 teaspoons chicken bouillon powder.
Timer: 10m - 4
Assemble and bake the mac and cheese: Scoop out one-quarter of the cheese sauce from the pot and set aside. Add the macaroni to the remaining sauce in the pot and mix until smooth and well combined.
- 5
Transfer half of the macaroni mixture to a 9 × 13-inch baking dish. Pour the reserved cheese sauce over the top, then 1 cup of the Colby Jack, ½ cup of the Gouda, and the remaining 2 cups Cheddar and 1 cup mozzarella. Add the remaining macaroni mixture and top with the remaining 1 cup Colby Jack and ½ cup Gouda.
- 6
Bake for 20 minutes, until the cheese is melted and bubbling. Switch the oven to low broil and broil for 2 minutes at the end for a nice golden-brown top.
Timer: 20m