GOLDEN-BAKED MACARONI AND CHEESE

This creamy macaroni and cheese recipe features a delightful base of half-and-half cream mixed with freshly grated cheeses and a touch of cream cheese to elevate the dish.

Prep:
20
minutes
Cook:
40
minutes
TOtal:
60
minutes

Ingredients

  • 1 ½ lbs large elbow macaroni pasta
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 tbsp kosher salt
  • 1 ½ - 2 tsp seasoned salt
  • 1 tsp smoked paprika
  • ½ tsp ground black pepper
  • 3 cups half & half and 1 cup of heavy cream
  • 4 oz cream cheese, cubed
  • 2 cups mild cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 1 cup Gouda cheese, grated
  • 1 tbsp parsley, minced (optional)

    • Instructions

    1. Grate the Mild cheddar, Monterey Jack, and Gouda cheeses. Combine them in a large bowl and set aside.
    2. Cook the pasta until al dente, drain, and set aside. (run cold water over the pasta to stop the cooking process)
    3. Preheat your oven to 350F
    4. In a large pot, melt the butter over medium heat and once the butter is fully melted, then whisk in the flour to create a roux. Cook for 1-2 minutes.
    5. Gradually whisk in the half & half and heavy cream and let it thicken. Add the cream cheese and stir until smooth.
    6. Mix in seasoned salt, smoked paprika, and black pepper.
    7. Gradually stir in the 1/2 of the grated cheeses from the bowl, one handful at a time, until melted and creamy.
    8. Toss the cooked pasta in the cheese sauce until fully coated.
    9. Transfer half of the pasta in cheese sauce mixture to the pan
    10. Top with 1/2 of the leftover cheese
    11. pour the remaining pasta in cheese sauce mixture into the pan and top with the rest of the cheese that is left
    12. Place the macaroni and cheese into the oven and bake until golden brown for about 30-35 minutes
    13. Once out of the oven top the macaroni and cheese with fresh chopped curly parsley

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