Soul Food Macaroni And Cheese

Let's Cook

1. Step 1.

   Preheat the oven to 350°F.

2. Step 2.

   Fill a large stockpot with about 2 quarts of water and add 1 teaspoon kosher salt. Bring to a boil over high heat, then add 1 pound uncooked elbow pasta. Cook until al dente (firm to the bite), then drain and rinse under cool water. Return the pasta to the stockpot and set aside.

3. Step 3.

   Place a large saucepan over medium heat and add 4 tablespoons unsalted butter. Melt the butter completely, then whisk in 2 tablespoons all-purpose flour until well incorporated. Pour in 1½ cups half-and-half and 1 cup evaporated milk, whisking constantly. Continue cooking over medium heat for about 3 minutes, until the mixture thickens slightly.

4. Step 4.

   Reduce the heat to low. Add 4 ounces cream cheese, 8 ounces shredded Gouda, and 8 ounces shredded Havarti. Stir until the cheeses are fully melted and the sauce is smooth and creamy. Stir in 1 teaspoon seasoning salt (or kosher salt), 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon black pepper until well combined.

5. Step 5.

   Pour the cheese sauce over the cooked pasta in the stockpot and stir until evenly coated. Transfer half of the macaroni and cheese to a 9x13-inch baking dish. Sprinkle half of the 8 ounces shredded sharp cheddar, 4 ounces shredded mozzarella, and 4 ounces shredded Colby Jack over the top. Add the remaining macaroni and cheese to the dish, then top with the remaining shredded cheeses.

6. Step 6.

   Bake the macaroni and cheese for 25 to 30 minutes, until bubbly and golden on top. Remove from the oven and let rest for 5 to 10 minutes before serving.