BEST MAC & CHESE EVER!

Ingredients

• 2 tablespoons Unsalted Butter (cut into small cubes)
• 4 cups Heavy Cream (full‑fat for maximum richness)
• 8 ounces Cream Cheese (room temperature, softened)
• 2 teaspoons All‑Purpose Seasoning Blend (mix of garlic powder, pepper, and a pinch of salt)
• 2 teaspoons Chicken Bouillon Powder (1 tsp for sauce, 1 tsp for pasta water)
• 2 cups Shredded Cheddar Cheese (sharp cheddar, freshly shredded)
• 1 cup Shredded Monterey Jack Cheese (freshly shredded)
• 1 cup Shredded Mozzarella Cheese (part‑skim, shredded)
• 1 cup Shredded Colby Jack Cheese (freshly shredded)
• 1 cup Shredded Smoked Gouda Cheese (adds a subtle smoky flavor)
• 1 pound Elbow Macaroni Pasta (dry, any short pasta shape works)

Instructions

1. Melt Butter and Combine Cream Base

   In a large saucepan over medium heat, melt the butter. Add the heavy cream and stir until just simmering, then whisk in the softened cream cheese until the mixture is completely smooth.

   Time: PT5M

   Temperature: Medium heat

2. Season the Sauce

   Stir in the all‑purpose seasoning blend and 1 teaspoon of chicken bouillon powder. Taste and adjust seasoning if needed.

   Time: PT2M

3. Add the Cheese Blend

   Gradually add all shredded cheeses (cheddar, Monterey Jack, mozzarella, Colby Jack, smoked Gouda) to the sauce, stirring constantly until each addition melts completely.

   Time: PT6M

4. Boil the Pasta

   Bring a large pot of salted water to a boil. Add the remaining 1 teaspoon of chicken bouillon powder, then add the pasta. Cook according to package directions until al dente.

   Time: PT10M

   Temperature: Boiling

5. Combine Pasta and Sauce

   Drain the pasta and return it to the pot. Pour the cheese sauce over the pasta, add a handful of extra shredded cheese for extra stretch, and toss until evenly coated. If the sauce is too thick, thin with reserved pasta water, a tablespoon at a time.

   Time: PT3M

6. Bake

   Transfer the cheesy pasta to a greased 9×13‑inch baking dish. Bake in a pre‑heated oven at 350°F for 20 minutes, or until the top is golden and bubbling.

   Time: PT20M

   Temperature: 350°F

7. Rest and Serve

   Remove from oven and let rest 5 minutes before serving. This allows the sauce to set and makes serving easier.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

45g

Fat

38g

Fiber

2g