Directions
- 1Add chicken bouillon and salt to boiling water.
- 2Add one pound of elbow macaroni and stir immediately. DO NOT ADD OIL.
- 3Boil for 9-11 minutes, stirring at least once every minute.
- 4In food processor, shred Gruyère, sharp cheddar, mozzarella, Colby Jack and medium cheddar cheeses.
- 5In a pan, melt butter and garlic paste.
- 6Add onion powder, Worcestershire powder, smoked paprika, and salt.
- 7Add heavy cream and stir until bubbly.
- 8Reduce heat, add Gruyère cheese.
- 9Add one-third of the mixed cheeses and stir.
- 10Add macaroni to cheese sauce, stir well.
- 11Add another one-third of mixed cheeses.
- 12Pour into an ungreased oven-safe baking dish; top with remaining cheese.
- 13Bake at 425°F for 5-10 minutes, until cheese is browned.
Ingredients
- 1 jar chicken bouillon
- 1 box salt
- 1 pound elbow macaroni
- 4 ounces Gruyère cheese
- 8 ounces sharp cheddar cheese
- 8 ounces mozzarella cheese
- 16 ounces Colby Jack cheese
- 16 ounces medium cheddar cheese
- 1 stick butter
- 1 tablespoon garlic paste
- 1 tablespoon onion powder
- 1 tablespoon Worcestershire powder
- 1 tablespoon smoked paprika
- 2 cups heavy cream
Equipment
potspoonfood processor
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