Ingredients
16 oz sharp cheddar, shredded
16 oz medium cheddar, shredded
16 oz mozzarella, shredded
2 tbsp salted butter
2 tbsp all purpose flour
2 ½ cups heavy cream
8 oz cream cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1 tsp smoked paprika
1 tsp low sodium Cajun seasoning
Salt and pepper to taste
1 tsp Worcestershire sauce
For the pasta
16 oz large elbow pasta
1 tbsp chicken bouillon powder
1 tbsp salt
Directions
Step 1
Preheat oven to 350°
Step 2
Bring a large pot of water to boil, add chicken bouillon and salt. Add pasta, boil for 8-9 minutes. Stir periodically.
16 oz large elbow pasta
1 tbsp chicken bouillon powder
1 tbsp salt
Step 3
To a deep pan on medium heat, add in your butter, once it’s melted, add in flour and whisk for 2-4 minutes or until it starts to turn golden brown.
2 tbsp salted butter
2 tbsp all purpose flour
Step 4
Slowly whisk in 2 1/2 cups of heavy cream, add cream cheese and cover on low heat for about 5 minutes. Whisk in your cream cheese until smooth.
2 ½ cups heavy cream
8 oz cream cheese
Step 5
Add in seasonings and Worcestershire sauce.
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1 tsp smoked paprika
1 tsp low sodium Cajun seasoning
Salt and pepper to taste
1 tsp Worcestershire sauce
Step 6
Once your pasta is done, drain it and mix into your cream sauce.
Step 7
Now you can add in your cheeses. Slowly mixing into the pasta, until you’ve added about 3/4 of all your cheese. This recipe is very cheesy, if you’re sensitive to cheese, reduce mozzarella by 8 oz.
16 oz sharp cheddar, shredded
16 oz medium cheddar, shredded
16 oz mozzarella, shredded
Step 8
Add to a baking dish and top with remaining cheese.
Step 9
Bake on 350° for 25 minutes. Broil on high for about 2-4 minutes. Keep an eye on it every oven is different!
Step 10
Enjoy!
