Directions
- 1Boil elbow macaroni pasta in chicken stock until al dente.
- 2Grate 2 1/2 blocks of cheddar, Colby Jack and mozzarella cheese.
- 3Cut the remaining 1/2 block of mozzarella cheese into small cubes.
- 4In a pan, melt salted butter and add all purpose flour. Whisk for 2-3 minutes until the raw flour taste is cooked out.
- 5Add heavy whipping cream and mix well.
- 6Add half of the grated cheese and mix well.
- 7Add a little more milk if necessary to loosen the sauce.
- 8In a bowl, combine cooked macaroni, melted butter, sour cream, salt, and paprika.
- 9Add the remaining cheese and cheese sauce.
- 10Cover with foil and bake for 30 minutes at 350 degrees.
- 11Add the remaining cheese and paprika. Bake for another 15 minutes to brown and bubble the cheese.
Ingredients
- 1 lb elbow macaroni noodles
- 1 lb medium cheddar cheese
- 1 lb Colby Jack cheese
- 1 lb mozzarella cheese
- 1 cup all purpose flour
- 1 cup salted butter
- 2.5 cups milk
- 2 cups heavy whipping cream
- 0.5 tsp paprika
- 0.5 onion powder
- 2 tsp salt
- 0.5 cup melted butter
- 8 oz sour cream
- 1 salt
- 1 paprika
Equipment
forkspoonknifegraterwhiskcast iron skillet
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