Ingredients
1lb cooked al dente Elbow macaroni (per package directions)
1/2 cup Smoked Gouda
1 cup sharp Cheese (hand shredded & divided)
1 cup Colby Jack block (hand shredded & divided)
1 cup Mild cheddar
½ cup mozzarella
1 cup Heavy whipping cream
2 eggs, beaten
1 cup of evaporated milk
2T Flour
1 T Paprika (for garnish)
4T Butter
1/2 t Ground mustard
Salt & Pepper (to taste)
Directions
Preheat oven to 350
Season water with Chicken Bouillon /Salt Water
Cook 1lb Elbow Macaroni
Cook until al dente. (per package instructions)
(While boiling mac)
Shred all Cheeses
Reserve 1/2 Cup of Extra Sharp cheddar & Colby jack to layer on top
Make Roux-
Whisk together 1/4 cup butter and 2 TBS Flour
Season with Salt & Pepper (optional garlic Powder)
Add 1/2 tsp Ground Mustard
Cook for 2 minutes; continue whisking
Add 1 cup Evaporated Milk, 1 cup of heavy cream & eggs
Add remaining shredded cheese to sauce
Stir until Melted
Add Macaroni into mixture
In buttered 9x13, add ½ macaroni and cheese mixture.
Sprinkle ½ reserved cheese and repeat.
Cover and bake in oven for 20 minutes. Uncover and bake for another 5-10 mins or until starts to get golden brown and bubbly.
Garnish with paprika
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