Ingredients
Cheese
- 8 ounces white or yellow cheddar (2 cups, grated)
- 8 ounces smoked gouda (2 cups, grated)
- 4 ounces cream cheese (cut into small chunks, softened)
- 4 ounces deli American cheese (about 6 slices)
Dairy
- 3 cups whole milk
- 1 cup evaporated milk
- 4 tablespoons butter (plus 1 tablespoon for greasing pan)
Pasta
- 1 pound macaroni pasta
- 1–2 tablespoons kosher salt (for boiling pasta)
Dry Ingredients & Seasonings
- ¼ cup flour
- 2 tablespoons hot sauce
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Prep: Set a large pot of water to boil with 1-2 tablespoons kosher salt. Grate the cheddar and gouda cheeses. Cut cream cheese into small chunks to soften at room temperature. Count out 6 slices of deli American cheese. Measure whole milk and evaporated milk in a microwave-safe bowl. Grease a 9x13 inch baking dish with butter or nonstick spray. Preheat the oven to 350°F.
- Boil: Cook macaroni pasta in boiling salted water until al dente according to package instructions. Drain well and set aside.
- Blond Roux: Warm the milk in the microwave and set aside. In the same large pot used for pasta, melt 4 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is lightly browned to a light tan color.
- Whisk Sauce: Slowly pour the warmed whole milk and evaporated milk into the roux while whisking continuously until the sauce is smooth and thick enough to coat the back of a spoon. Add hot sauce and all dry seasonings (smoked paprika, onion powder, garlic powder, black pepper, kosher salt, cayenne pepper), then whisk to combine thoroughly.
- Combine Cheese and Pasta: Remove the pot from heat. Stir in the cream cheese, American cheese, and half of the shredded gouda and cheddar cheeses until all cheeses melt into a smooth sauce. Fold in the cooked pasta until evenly coated.
- Layer: Spread half of the cheesy pasta mixture evenly into the prepared baking dish. Sprinkle with half of the remaining gouda and cheddar cheese. Add the remaining mac and cheese on top, then finish by sprinkling the last portion of gouda and cheddar cheese evenly over the top.
- Bake: Cover the baking dish tightly with foil and bake in the preheated oven at 350°F for 20–25 minutes, until the mac and cheese is hot and bubbly throughout.
- Broil: Remove the foil and broil on low for 3–5 minutes until the top is browned, bubbly, and crispy. Watch closely to prevent burning.
- Serve: Let the baked mac and cheese rest for 5–10 minutes before cutting and serving hot for the best texture and flavor.
Notes
- For a firmer texture, whisk 1 egg in a small bowl, temper with a few spoonfuls of hot cheese sauce, then stir back into the sauce before adding pasta.
- Leftovers keep in the fridge for up to 4 days. To freeze, cool completely, wrap tightly in plastic wrap and foil, then freeze. Defrost overnight in the refrigerator before reheating.
- To reheat, place a portion in an oven-safe dish with a splash of milk, cover tightly with foil, and warm in the oven at 350°F until heated through. Alternatively, warm gently in the microwave at a lower power setting.
- Make ahead: Assemble the mac and cheese up to the baking step. Cover and refrigerate for up to 24 hours. Let sit at room temperature for about 30 minutes before baking as directed.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American, Cajun
