Our Best Mac n Cheese
Ingredients:
- 3 lb Elbow Noodles
- 2 lb Colby Jack
- 1 lb Whole Milk Mozzerella
- 0.5 lb Cream Cheese
- 0.5 cup Butter
- 0.5 cup Flour
- 4 cup Milk
- 1 Crushed Garlic
- 0 Salt and Pepper to taste
Directions:
Cook the elbow noodles in a large pot of salted water until just al dente. Drain and set aside.
While the pasta cooks, shred the Colby Jack and mozzarella cheeses. Cut the cream cheese into smaller pieces so it melts easily.
Melt the butter in a large heavy pot over medium heat.
Add the crushed garlic and cook for about 30 seconds, just until fragrant.
Whisk in the flour and cook for 1–2 minutes, stirring constantly, to make a smooth roux.
Gradually whisk in the milk. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon.
Reduce the heat to low. Add the cream cheese and stir until melted and smooth.
Add the shredded Colby Jack and mozzarella a handful at a time, stirring after each addition until fully melted.
Season the cheese sauce with salt and pepper to taste.
Add the drained pasta to the cheese sauce and stir until every noodle is thoroughly coated.
Transfer the macaroni and cheese to a large oven-safe roasting pan or baking dish.
Broil for about 5–10 minutes, watching closely, until the top is bubbling and golden brown.