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Soul Food Macaroni and Cheese

Source of Recipe


From "I Heart Soul Food" by Rosie Mayes



List of Ingredients



• 1 tsp kosher salt, for boiling the pasta
  
• 1 pound uncooked elbow pasta
  
• 4 Tbsp unsalted butter
  
• 2 Tbsp all-purpose flour
  
• 1½ cups half-and-half
  
• 1 cup evaporated milk
  
• 4 ounces cream cheese
  
• 8 ounces Gouda cheese, shredded or cubed
  
• 8 ounces Havarti cheese, shredded or cubed
  
• 1 tsp seasoning salt or plain kosher salt
  
• 1 tsp smoked paprika
  
• 1 tsp onion powder
  
• 1 tsp garlic powder
  
• ½ tsp freshly cracked black pepper
  
• 8 ounces sharp Cheddar cheese, shredded
  
• 4 ounces mozzarella cheese, shredded
  
• 4 ounces Colby Jack cheese, shredded
  






Instructions



1. Preheat the oven to 350° F.
   In a large stockpot over high heat, pour about 2 quarts of water and sprinkle in the kosher salt. Bring the water to a boil, then add in the pasta. Cook the pasta until it is al dente (cooked but still firm), then drain the pasta and rinse it under cool water. Return the pasta to the stockpot and set to the side.
   
   
2. Place a large saucepan over medium heat, then toss in the butter. Melt the butter down completely, then sprinkle in the flour. Whisk the ingredients until they are well incorporated, then pour in the half-and-half and evaporated milk. Whisk the ingredients and continue to cook over medium heat for about 3 minutes.
   
   
3. Reduce the heat to low, then add in the cream cheese, Gouda, and Havarti. Stir the mixture until the cheese melts and you have a nice, creamy cheese sauce. Sprinkle in the seasoning salt, paprika, onion powder, garlic powder, and pepper. Mix until well incorporated.
   
   
4. Pour the cheese sauce over the macaroni pasta in the stockpot. Stir everything until it is well combined, then pour half of the macaroni-and-cheese mixture into a 9- x 13-inch baking dish. Sprinkle half of the sharp Cheddar, mozzarella, and Colby Jack on top of the mac and cheese. Next, add the remaining macaroni and cheese into the baking dish and top it off with the remaining cheese.
   
   
5. Bake the macaroni and cheese for 25 to 30 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
   
   Makes 12 servings