The Best Ever Creamy Mac and Cheese

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a large bowl, combine the grated smoked gouda, Gruyère, and mild cheddar cheeses. Toss to mix well. Set aside.
3. 3Cook the elbow macaroni noodles according to package directions until al dente. Drain and set aside.
4. 4In a large electric skillet or heavy-bottomed pot over medium heat, melt the butter.
5. 5Once the butter is melted, add the heavy whipping cream and milk. Allow the mixture to warm up, but do not let it boil at any point, as this can cause the sauce to separate.
6. 6Add the 4 slices of American cheese and the 8 ounces of softened cream cheese to the warm milk mixture. Switch to a whisk and whisk continuously until both cheeses are fully incorporated and the sauce is smooth.
7. 7Add the salt and whisk to combine.
8. 8Stir in the 5 ounces of shredded Parmesan cheese and 12 ounces of the shredded mixed cheese (from the gouda, Gruyère, and cheddar blend) into the sauce. Continue stirring almost constantly until all the cheese is completely melted and the sauce is smooth and creamy. Remove from heat.
9. 9Pour the cooked macaroni noodles into a 9x13 inch casserole dish.
10. 10Carefully pour the entire cheese sauce over the noodles in the casserole dish. Mix the noodles and sauce thoroughly in the pan until all noodles are evenly coated.
11. 11Take about half (approximately 9 ounces) of the remaining 18 ounces of shredded mixed cheese and sprinkle it over the top of the macaroni. Use a spoon to gently jostle the cheese down into the noodles, but do not fully mix it in.
12. 12Spread the remaining 9 ounces of shredded mixed cheese evenly over the top of the casserole.
13. 13Bake uncovered in the preheated oven for 40 minutes, or until bubbly and golden brown on top.
14. 14Once removed from the oven, let the mac and cheese rest for 10-15 minutes before serving to allow the sauce to set.

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