The Weeknight Table

Ultimate Mac and Cheese

Dairy

• 1 stick butter
• 2 cups half and half
• 2 cups shredded cheddar cheese
• 2 cups shredded mozzarella cheese
• 2 cups shredded Colby Jack cheese
• 1 additional cup shredded sharp cheddar or Gruyère (for extra flavor)
• 1 cup sour cream

Pantry & Seasonings

• 1 pound elbow macaroni, cooked and drained
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions Preheat the oven to 375°F.

In a large Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to form a roux. Slowly pour in the half and half, whisking constantly until the mixture begins to thicken slightly. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.

In a large bowl, combine the cooked pasta, sauce, and sour cream until well coated. In another bowl, combine all the cheeses. Reserve a few handfuls of the cheese mixture for topping, then add the remaining cheese to the pasta and sauce mixture. Stir until evenly combined.

Transfer to a casserole dish and top with the reserved cheese. Bake for 25 to 30 minutes, or until golden brown and bubbly. Let rest for a few minutes before serving.