The Kitchen of Yum

All right y’all. This mac and cheese is going to be everyone’s new favorite they are going to ask for at the next family gathering! Half this recipe to feed to a smaller family or small group because this recipe can feed 12-16 people.

Photo coming soon! Of course when I made this, I didn’t remember to get a photo!

Super Creamy Mac & Cheese

1 1/2 pounds macaroni noodles

3/4 cup butter

3/4 cup flour

2 1/2 cup whole milk

4 cups half and half

1 tablespoon salt

2 teaspoon black pepper

1/2 tsp smoked paprika

3 cups mild cheddar cheese

3 cups colby jack cheese

3 cups Monterey jack cheese

1. Spray a deep 9×13 casserole dish with cooking spray, then set aside.
2. Preheat oven to 350 degrees F.
3. In a large pot, cook the macaroni pasta 1 minute less than package instructions.
4. While pasta is cooking, shred your cheeses (I highly recommend shredding your own cheese. It will melt smoother and quicker without the preservatives and wax coating the pre-shredded cheese has).
5. Separate your cheese into piles, 5 cups for the sauce, 2 cups for middle layer, 2 cups for top. You can mix the cheese in a bowl first before making piles or just eye ball the pile
6. When pasta is done. Drain, drizzle with some oil, and place back in the large pot. Give the pasta a stir to coat with the oil to keep them from sticking, then set aside off the hot burner.
7. In another medium to large pot, melt the butter over medium heat. Once it is melted, add your flour and whisk until smooth and not lumpy.
8. Cook flour mixture for about a minute before slowly adding the milk about a cup at a time, whisking between each cup. It will become thick.
9. Add in the half and half one cup at a time whisking between each cup as well.
10. Add in salt, pepper, paprika and whisk to incorporate the seasoning into the cream mixture.
11. Continue cooking on medium-low heat, whisking consistently. It will get thicker as it heats.
12. Once the cream mixture is not a soupy consistency, when you stick a spoon in it doesn’t immediately drip off – it’s a slower, thicker drip. Remove from heat and add in the 5 cups of cheese 1 cup at a time, stirring between each cup.
13. After the cheese sauce has been made, pour the sauce over the macaroni noodles and mix to coat.
14. Scoop half of the mac and cheese into the prepared casserole dish, then sprinkle 2 cups of cheese on top, then scoop the other half of mac and cheese on top of the cheese, then sprinkle the remaining 2 cups on top.
15. Cover with foil, bake on middle rack for 20-25 minutes.
16. Then remove the foil, broil for 5 minutes or until top is gold and crispy.
17. Remove from oven and enjoy!