The best five cheese Mac and Cheese you’ll ever make!

Nothing says the holidays like a nice cheesy pan of Mac and Cheese. But we all know that you need a resume with seven years of experience and references to make a solid Mac and Cheese. Fortunately, I have a fool proof recipe that will have your family wondering how did you go from burning cereal to making the tastiest Mac they’ve ever had? Check out the recipe below!

Ingredients

8 oz sharp cheddar cheese
8 oz extra sharp white cheddar cheese
8 oz havarti cheese
8 oz truffle cheddar cheese
8 oz Gruyere cheese
16 oz cavatappi pasta
2 cups of whole milk
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp cayenne pepper (or more depending on your preference)
2 tsp all purpose seasoning
6 tbsp unsalted butter
6 tbsp all purpose flour
1-2 tbsp kosher salt

Directions

Shred all of your cheeses and add to a large bowl.
Cover and sit in the fridge until you’re ready to layer your Mac and cheese.
Fill a large pot of water and bring it to a boil.
Add your salt and stir until it dissolves.
Add your pasta and cook until al dente.
While the noodles are boiling, grab a large saucepan and heat on medium low until the pan gets hot.
Add the butter.
Cooking on medium low prevents the butter from initially burning.
As it starts to melt, turn the heat to medium and add the flour.
Whisk for 1-2 minutes until the flour is incorporated.
Add the milk a little at a time and continuously whisk to get your desired consistency.
Add your seasonings and whisk until well combined.
Turn the heat off and add a few handfuls of the cheese from the fridge until you get your sauce nice and thick.
Once the noodles are done, drain them and add to the original pot it was boiling in.
Add the cheese sauce to the noodles and mix until well combined.
Preheat your oven to 350 degrees.
Grab a casserole dish and layer your Mac with the sauces noodles first, then cheese, and repeat.
Finish with the final layer of the cheese making sure to cover all corners and empty spaces.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil then cook an additional ten minutes.
Let it cool or get your cheese pull in first.
Serve and enjoy!

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