Ingredients
Scale
- 1 pound elbow macaroni noodles, uncooked
- 1 tablespoon salt
- 1 cup shredded sharp Cheddar cheese (4 ounces)
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 cup shredded Gruyere cheese (4 ounces)
- 1 cup shredded medium Cheddar cheese (4 ounces)
- 1 cup shredded Provolone cheese (4 ounces)
- ½ cup finely shredded Parmesan cheese (1.5 ounces)
- ½ cup butter (113 grams)
- ½ cup all-purpose flour (65 grams)
- 4 cups half and half
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Boil the macaroni noodles in salted water until al dente, then drain.
- In a bowl, combine the sharp Cheddar, Monterey Jack, and Gruyere cheeses.
- In another bowl, mix the medium Cheddar, Provolone, and Parmesan cheeses.
- Melt butter in a stock pot and whisk in the flour to create a roux.
- Add half and half gradually while whisking, then season with salt, pepper, garlic powder, and paprika.
- Remove from heat and stir in the cheese mixture until melted.
- Combine the cooked macaroni with the cheese sauce and layer in a baking dish.
- Top with the remaining cheese mixture and bake at 350°F for 15 minutes.
- Serve hot and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a crispy top, consider broiling for an additional 2-3 minutes after baking.
Feel free to substitute cheeses and add veggies for unique flavors.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 750
- Sugar: 5
- Sodium: 800
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 2
- Protein: 30
- Cholesterol: 100