Ingredients
3 tbsp butter
3 tbsp flour
15 oz evaporated milk
2 cups heavy whipping cream
½ tsp onion powder
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
Dash of hot sauce
16 oz sharp cheddar
8 oz medium cheddar
8 oz Monterrey jack
14 oz Gruyère
16 oz large elbow macaroni
Chives for topping (optional)
Paprika for topping (optional)
Directions
Step 1
To a skillet on medium low heat add in butter and flour whisk until it starts to turn golden brown.
3 tbsp butter
3 tbsp flour
Step 2
Slowly whisk in evaporated milk, heavy cream, the seasonings and hot sauce.
15 oz evaporated milk
2 cups heavy whipping cream
½ tsp onion powder
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
Dash of hot sauce
Step 3
Now you can add in your cheese. Only add in half of the cheeses, saving the rest for layering. Whisk in a little at a time on medium low heat.
16 oz sharp cheddar
8 oz medium cheddar
8 oz Monterrey jack
14 oz Gruyère
Step 4
Boil pasta according to directions on the box, drain when done and mix in cheese sauce.
16 oz large elbow macaroni
Step 5
To a baking dish add half of your mac & cheese, add a layer of your cheese, then the remaining mac & cheese and top it off with the remaining cheeses. Top with paprika for some added color.
Paprika for topping (optional)
Step 6
Bake on 350° for 30 minutes. You can broil at the end for approximately 2 minutes to get the top nice and crispy.
Step 7
Top with chives for garnish and enjoy!
Chives for topping (optional)
