Ingredients
2 8 oz blocks of Colby & Monterey Jack Cheese
1 block 8 oz of Gouda Cheese
1 block 8 oz of sharp cheddar
1 block of 8 oz Mozzarella Cheese
2 blocks 8 oz (or a 16 oz)bag of Sharp Cheddar Cheese
3 ½ cups of heavy whipping cream
Parsley
½ tbsp of Paprika
½ tbsp of Garlic Powder
½ tbsp of Creole Seasoning
½ tbsp of Pepper
½ tbsp of Garlic Salt
Elbow Noodles
3 tbsp of Chicken bouillon
Directions
Step 1
Grate all of your cheese for best results, use an electric or hand shredder for easiest results.
Step 2
Boil your water for your elbow noodles, add in 3 TBSP of Chicken bouillon. Preheat your oven to 375
Step 3
Once boiling, add in Elbow noodles, and cook until aldente (mostly done). Be sure to mix your noodles while they are cooking to prevent them from sticking to one another.
Step 4
While your noodles are cooking, add shredded cheeses into a bowl and mix until well combined.
Step 5
Heat your heavy whipping cream and slowly add in your cheese, while continously mixing into the heavy whipping cream.
Step 6
Do not add all of your cheese into the heavy whipping cream, you will need about 2 cups to cover the top of the noodles.
Step 7
Strain your noodles, and rinse with cool water to prevent sticking. Add in your cheese mixture and season to taste with seasonings listed above.
Step 8
Pour into a pan, and cover with cheese, paprika, and parsley.
Step 9
Bake for 10- 15 minutes or until golden brown on the top. Remove from oven once finished, allow to cool for 10 minutes.
Step 10
Pair with your favoirte entree and enjoy!
