Creamy Holiday Mac & Cheese
Creamy baked mac and cheese made with cream cheese, deli American and a blend of Colby Jack, mild cheddar, smoked Gouda and whole milk mozzarella. No roux and no eggs.
Ingredients
- 1 lb elbow macaroni
- 8 oz American cheese from the deli counter
- 16 oz Colby Jack cheese shredded and divided between sauce and topping
- 8 oz cream cheese 1 block, cubed
- 4 oz smoked Gouda shredded
- 16 oz mild cheddar cheese shredded and divided between sauce and topping
- 4 oz whole milk mozzarella shredded, to mix into the baking dish
- 4 cups heavy cream
- ½ stick butter
- AP seasoning to taste
- Chicken bouillon to taste
- Paprika to taste
- Salted pasta water reserved as needed to loosen the sauce
Instructions
- Heat the oven to 350°F. Shred the Colby Jack, mild cheddar and smoked Gouda. Reserve some Colby Jack and mild cheddar for the topping; the remaining Colby Jack and cheddar will go into the sauce.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, reserve some pasta water, then drain.
- Melt the butter in a large pot over medium-low heat. Add the heavy cream and warm gently without a hard boil. Add the cubed cream cheese and deli American cheese in pieces, stirring until melted and smooth.
- Season with AP seasoning, chicken bouillon and paprika to taste. Reduce the heat to low and gradually stir in the smoked Gouda and the Colby Jack and mild cheddar reserved for the sauce. Let each addition melt before adding the next. Loosen with a splash of reserved pasta water if needed.
- Fold the cooked macaroni into the sauce. Transfer to a large baking dish with room for bubbling, or divide between dishes. Mix the 4 ounces of shredded whole milk mozzarella into the cheese and noodles in the baking dish.
- Top with the reserved Colby Jack and mild cheddar. Bake uncovered at 350°F for 30–40 minutes, until hot and bubbling with a golden topping.
- Let the mac and cheese settle briefly before serving.
Notes
Baking time: 30–40 minutes at 350°F. Allow additional time to boil the pasta and make the sauce.
The 16 ounces each of Colby Jack and mild cheddar include both the sauce and the topping. Set some aside before making the sauce. Mix the 4 ounces of whole milk mozzarella into the noodles and cheese in the baking dish.
Use an 8-ounce block of cream cheese and deli-counter American cheese. Half a standard US stick of butter equals 4 tablespoons. Season with AP seasoning, chicken bouillon and paprika to taste.
Keep the heat gentle when melting the cheeses. Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat covered with a little cream or water until the center reaches 165°F.
