Ingredients

The following ingredients have 8 Servings
  • 16 ounces elbow noodles (uncooked)
  • 5 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon kosher salt (or more to taste)
  • ¼ teaspoon ground mustard
  • ⅛ teaspoon cayenne pepper (or more to taste)
  • 8 ounces sharp cheddar cheese (shredded off the block)
  • 8 ounces gouda cheese (shredded off the block)
  • 4 ounces Monterey jack cheese (shredded off the block)
  • 4 ounces sharp cheddar cheese (shredded off the block (optional for topping while baking))

Instruction

  • Preheat the oven to 350°F, and lightly grease a 9x13-inch baking dish.
  • Cook the elbow macaroni per the package instructions just until al dente. Drain and set the noodles aside to be used later.
  • In a medium pan over medium heat, melt the butter then add the flour. Whisk the mixture and let it cook for 2 to 3 minutes.
  • Add the milk, heavy cream, salt, ground mustard, and cayenne to the butter/flour mix. Use a whisk to combine the ingredients, then let everything cook until the cream begins to steam and the liquids starts to thicken.
  • Slowly add the shredded cheddar, gouda, and Monterey Jack cheeses. Be sure to whisk the cheese sauce as everything melts together. The sauce should begin to thicken more as it cooks. 
  • Combine the cheese sauce and the pasta noodles. Transfer the mixture into the prepared baking dish. Top with the remaining shredded cheddar cheese.
  • Bake for 15 to 20 minutes until the cheese is lightly browned bubbly. Serve hot!
  • See post for tips and storage options.