A creamy and cheesy baked macaroni and cheese dish featuring elbow pasta, a blend of mozzarella, sharp cheddar, and colby jack cheese, topped with additional cheese for a bubbly, golden finish.
1: Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.
2: Drain and drizzle with a little bit of olive oil to keep from sticking.
3: In a large saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
4: Add 1 cup milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free.
5: Pour in the heavy cream slowly and whisk continuously until smooth.
6: Add minced garlic, paprika, black pepper, nutmeg, cayenne powder, onion powder and salt. Whisk together until smooth.
7: Continue to cook the sauce for 4 to 5 minutes or until it thickens.
8: Reduce the heat to low and add the cheese into the cream mixture (save 1 cup of cheese for garnishing). Taste and adjust anything to your liking.
9: In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.
10: Pour the pasta into the baking dish and sprinkle the top with the remaining cheese.
11: Bake for 20 minutes at 325°F, or until cheese is bubbly and lightly golden brown.
