Ingredients
Scale
1 pound elbow macaroni noodles
1 stick of butter (½ cup)
8 ounces of cream cheese
2 cups milk
2 cups sharp cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 cup gruyere cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 baking dish with softened butter.
- Bring a large pot of salted water to a boil and add your pasta. Cook al dente according to the package instructions. Drain your pasta and set aside.
- Add the butter and cream cheese to the large pot and melt over medium heat. Stir until the cream cheese and butter are melted and well combined, about 1-2 minutes.
- Add the seasonings and milk to the pot and stir well. Turn the heat to medium-high and bring the milk to a light simmer. Simmer for a few minutes, until it’s starting to thicken. Do not boil.
- Remove the mixture from the heat and stir in the shredded cheese. Add your cooked pasta and stir well.
- Transfer the mac and cheese to the buttered casserole dish and place in the oven. Bake for 20 minutes, or until the top is golden brown.
Notes
- For a richer sauce, substitute some of the milk for heavy cream.
- I recommend shredding your cheese fresh to avoid grainy mac and cheese.
- For a crispier top, sprinkle with a little bit of extra cheese before baking.
- Prep Time: 20
- Baking Time: 20
- Category: Pasta
- Method: Baked
- Cuisine: Italian-American