Ingredients:
- 2 lb cheese (I use 1/2 monterrey, 1/2 sharp cheddar, 1 lb mozzarella)
- 1/2 block cream cheese
- 2 tbsp butter
- 2 cup heavy cream
- 1.5-2 cup milk
- Salt/Pepper (to your liking)
- 2 tsp Garlic Powder
- 1-1.5 tsp Smoked Paprika
- 1.5 lb- 2 lb elbow noodles (or noodle of your choice!)
Steps
1
Mise en place! (Everything in place) Make sure you have all your ingredients together, I recommend already having all your cheese shredded.
2
Bring a pot of water to a boil and add a dash or two of salt. Add in your noodles of choice. Don’t watch the pot! My dad always said- a watched pot never boils. 😉
3
Grab a medium sized pot for your sauce. This is when it starts to smell good. Add your butter and cream cheese and set your burner to medium-low heat. Continue to whisk until no chunks and you’re left with a silky smooth mixture. Add in your heavy cream, milk, and seasoning, and whisk together until smooth.
4
Drain your noodles and set to the side. By now, your mixture should be almost to a boil. Lower the heat and slowly start adding in the cheese. I like to put about a cup of cheese, mix until smooth, and repeat. Save a bit of cheese for the top.
5
Preheat your oven to 350 degrees. In a large baking dish, add your noodles and your cheese mixture. Mix around until each noodle is covered in cheese. You may think it’s not thick enough, but trust me. Cover the top in the leftover cheese you saved and bake for about 10 minutes. This ensures everything is nice and melty. If you like your cheese a little more brown- bake for about 20 minutes.
Enjoy!
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