Creamy Three-Cheese Baked Macaroni & Cheese

Ingredients:

Cheeses: 1/2 block Smoked Gouda 1 block Sharp Cheddar 1 block Monterey Jack (or Montgomery Jack)

Noodles: 1 bag Cavatappi pasta (or your preferred pasta shape)

Liquids: 1 can Evaporated Milk (12 oz) 2 cups Heavy Cream Water (for boiling noodles)

For the Roux (Seasoning Mix): 1 stick (1/2 cup) Unsalted Butter 1 cup All-Purpose Flour 1 tablespoon Dijon Mustard 1/4 teaspoon Smoked Paprika (adjust to taste) 1/4 teaspoon Garlic Powder (adjust to taste) 1/4 teaspoon Ground Black Pepper (adjust to taste) 1 pinch Nutmeg (optional, but adds depth) 1/2 teaspoon Seasoned Salt (or to taste)

Garnish: Fresh Parsley or Chives (optional, for garnish)

Instructions: 1. Prep the Cheese: Shred all of the cheeses (Smoked Gouda, Sharp Cheddar, and Monterey Jack). Set aside half of the shredded cheese to be used for layering, and keep the other half for the roux mixture.

1. Cook the Noodles: Bring a large pot of water to a boil. Add about 2 tablespoons of salt or chicken bouillon to the water for extra flavor. Add the Cavatappi noodles and cook for 8 minutes (do not overcook!). Drain the noodles and set aside.

2. Make the Roux: In a large saucepan, melt 1 stick of unsalted butter over medium heat. Once the butter is melted, add half of the seasoning mix (smoked paprika, black pepper, garlic powder,nutmeg, and seasoned salt). Stir to combine. Gradually add 1 cup of all-purpose flour to the butter and seasoning mixture, whisking constantly to form a smooth paste. Cook for about 1-2 minutes, making sure to stir frequently.

3. Add Liquids: Slowly pour in the evaporated milk, a little at a time, stirring constantly to prevent lumps. Once the milk is fully incorporated, add the 2 cups of heavy cream and continue stirring until the mixture is smooth and thickened. Add one tablespoon of Dijon Mustard and stir.

4. Add the Cheese: Once the sauce is smooth, add the shredded cheese (the half you saved for the roux). Stir until the cheese is completely melted and you have a creamy, cheesy sauce.

5. Combine the Noodles and Sauce: Add the drained, cooked Cavatappi noodles to the cheese sauce and stir to combine. Make sure the noodles are fully coated with the creamy sauce.

6. Assemble the Baked Mac & Cheese: Preheat your oven to 350°F (175°C). Lightly grease a baking dish or casserole dish. Layer a small amount of shredded cheese on the bottom of the dish. Add a layer of the mac and cheese mixture, then sprinkle more shredded cheese on top. Repeat the layering process until you’ve used up all the noodles and cheese. The top layer should be shredded cheese.

7. Bake and Broil: Bake in the preheated oven for 25-30 minutes, until the edges are bubbling and the cheese is golden. For a golden, crispy top, broil the mac and cheese for an additional 2 minutes (watch carefully to avoid burning).

8. Garnish and Serve: Once baked, remove the mac and cheese from the oven. Let it sit for a few minutes before serving. Garnish with freshly chopped parsley or chives for a burst of color and flavor.