Directions
- 1Boil 1 lb elbow noodles in chicken broth until al dente, 8-10 minutes.
- 2Shred Colby Jack, muenster, mozzarella, and sharp cheddar cheeses.
- 3Add 1/2 stick Kerrygold garlic & herb butter to a pan along with 1 tsp minced garlic & 1/3 cup flour.
- 4Whisk well until you form a roux.
- 5Once combined, add in 1 can of evaporated milk, 1 cup heavy cream & 1 tbsp of your preferred seasonings.
- 6Mix until well combined.
- 7Slowly add your cheeses, on low heat, along with 1/4 cup of cream cheese & 1 tbsp of sour cream.
- 8Once combined & smooth, place half into a cast iron skillet & layer cheese in the middle.
- 9Put the rest of the mixture on top.
- 10Garnish with paprika and parsley.
- 11Bake for about 30-35 minutes at 350 degrees or until the cheese on top is fully melted and golden brown.
Ingredients
- 1 lb elbow noodles
- Colby Jack cheese
- muenster cheese
- mozzarella cheese
- sharp cheddar cheese
- 0.5 stick Kerrygold garlic & herb butter
- 1 tsp minced garlic
- 0.33 cup flour
- 1 can evaporated milk
- 1 cup heavy cream
- 1 tbsp preferred seasonings
- garlic powder
- onion powder
- paprika
- black pepper
- white pepper
- oregano
- 0.25 cup cream cheese
- 1 tbsp sour cream
- parsley
Equipment
pancast iron skillet
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