End Of Summer Mac And Cheese

A rich and creamy mac and cheese recipe featuring a blend of gouda, provolone, sharp cheddar, and colby jack cheeses, perfect for celebrating the end of summer.

By @hungrymockingbird

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 2 cups gouda cheese
• 2 cups provolone cheese
• 2 cups sharp cheddar cheese
• 2 cups colby jack cheese
• 1 lb cavatappi or elbow macaroni
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp soy sauce
• 2 tsp Worcestershire sauce
• 0.5 cup unsalted butter
• 0.5 cup all-purpose flour
• 24 oz evaporated milk
• 1 bunch chives

Instructions

1. Shred fresh gouda, provolone, sharp cheddar, and colby jack cheeses. You will need 2 cups of each type of cheese.
2. Cook 1lb of cavatappi or elbow macaroni as per package instructions.
3. Prepare the seasonings by combining 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
4. Prepare the sauces by combining 1 tsp soy sauce and 2 tsp Worcestershire sauce.
5. Prepare the roux by melting ½ cup of unsalted butter in a saucepan, then gradually whisk in ½ cup of all-purpose flour until smooth.
6. Gradually whisk in 2 (12oz) cans of evaporated milk into the roux until smooth and creamy.
7. Add the prepared seasonings and sauces to the roux and milk mixture, stirring until well combined.
8. Add the shredded cheeses to the saucepan, stirring until fully melted and incorporated into the sauce.
9. Combine the cooked pasta with the cheese sauce, stirring until the pasta is fully coated.
10. Serve the mac and cheese hot, garnished with fresh chives.