Ingredients
- 1 lb dried elbow macaroni (4.5 cups)
- 1 tbsp chicken bouillon
- 1 tsp cajun seasoning
- 1 tsp salt
- 2 tsp black pepper
- 4 tbsp salted butter
- 2 cup heavy cream
- 2 cup milk (2% or whole)
- 5 cups mild cheddar cheese grated, do not use pre-shredded
- 1 cup mozzarella cheese (pre-shredded)
- 1 tsp smoked paprika
Instructions
- Preheat oven to 425℉.
- On medium-high heat, in a large pot boil water. Once the water begins to boil, add chicken bouillon and dried elbow macaroni. Cook for 7 minutes.
- Drain the macaroni and add to a large bowl.
- Grate 5 cups of mild cheddar cheese and add to a bowl.
- On medium-heat, in a large saucepan, melt butter and stir salt, black pepper, and cajun seasoning.
- Whisk in heavy cream and milk and turn off the heat once the mixture begins to boil. Add the 4 cups of mild cheddar cheese and stir until the cheese has melted and the cheese sauce is smooth.
- 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. Taste the macaroni and add extra salt and pepper if necessary.
- In an ungreased casserole dish, add 1/2 of pasta mixture. Top with 1 cup of mozzarella cheese.
- Add the rest of the pasta mixture and top with remaining 1/2 cup of mozzarella cheese. Sprinkle with paprika. Bake for 20 minutes or until crust is golden brown.