Equipment
- casserole dish or cast-iron skillet
Ingredients
- 1 lb dried elbow macaroni (4.5 cups)
- 1 tbsp flour
- 1 tbsp chicken bouillon
- 4 tbsp butter
- 4 cups milk
- 16 oz sharp cheddar cheese grated, do not use pre-shredded
- 16 oz mild cheddar cheese grated, do not use pre-shredded
- 16 oz colby jack cheese
- 1 tsp salt add more for preferred taste
- 2 tsp black pepper add more for preferred taste
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cajun seasoning (optional)
- 1 tsp smoked paprika (optional)
Instructions
- Preheat oven to 425 degrees F.
- Bring a large pot of water to a boil. Once the water is boiling, add dried pasta and chicken bouillon. Stir at least once every minute. Boil for 7 minutes. Pasta should be al dente so that it's not completely cooked.
- Drain water and add macaroni in a large bowl.
- Grate all cheeses: sharp cheddar, mild cheddar and colby jack cheeses.
- In a large saucepan, melt butter and stir in flour, salt, black pepper, onion powder, garlic powder, cajun seasoning and smoked paprika.
- Whisk in 4 cups of milk and heat on high until the milk begins to boil.
- Turn off the heat and add 2 cups of sharp cheddar cheese and 1 cup of mild cheddar cheese to the milk and stir until smooth.
- In the large bowl, pour 2/3 of the cheese sauce over the macaroni and mix well. If necessary add the remaining cheese sauce. Mix in 1 cup of the mild cheddar cheese and 1 cup of colby jack cheese. Taste the macaroni and add extra salt and pepper if necessary.
- Next, pour the macaroni mixture into the baking dish. Sprinkle the colby jack cheddar on top of the pasta.
- Sprinkle smoked paprika seasoning on top of pasta.
- Bake macaroni for 10-15 minutes or until cheese is bubbly and the top is golden brown.