Serves 1
Directions
- 1Grate all of the cheeses.
- 2Combine garlic powder, onion powder, smoked paprika, and cayenne pepper in a small bowl.
- 3Melt butter in a Dutch oven.
- 4Add the spice mixture to the melted butter.
- 5Stir in the flour to create a roux.
- 6Whisk in milk gradually until smooth.
- 7Add the remaining spice mixture.
- 8Season with salt and pepper to taste.
- 9Stir in Dijon mustard.
- 10Add American cheese slices and whisk until melted.
- 11Gradually add shredded cheddar, Gruy re, Gouda, and Mozzarella cheese, whisking until smooth.
- 12Drain cooked pasta and add it to the cheese sauce.
- 13Transfer the mac and cheese to a casserole dish.
- 14Top with more shredded cheese.
- 15Bake until golden brown and bubbly.
- 16Garnish with fresh chives.
Ingredients
- 0.33 cup Butter
- 0.33 cup flour
- 3 cups whole milk
- 1.5 tbsp garlic powder
- 1.5 tbsp onion powder
- 1.5 tbsp smoked paprika
- 0.75 tbsp cayenne pepper
- to taste Salt
- to taste pepper
- 1 tbsp Dijon mustard
- 2 slices American Cheese
- 2 cups Mild-Medium Cheddar
- 1 cup Gruy re Cheese
- 1 cup Gouda
- 2 cups Mozzarella Cheese
- 2 pounds pasta
- to garnish Chives
Equipment
Dutch ovensmall bowlwhiskgratercasserole dish
Tips
- Adjust the amount of milk for your desired thickness of the cheese sauce.
- Use a combination of different cheeses for a richer flavor.
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