Ingredients
- 1 lb Elbow Macaroni
- 8 oz Sharp Cheddar Cheese
- 8 oz Mild Cheddar Cheese
- 8 oz Monterey Jack Cheese
- 1 Cup Heavy Cream
- 12 oz Evaporated Milk
- 1 Tbsp Chicken Bouillon
- 4 Tbsps Butter (melted)
- 1 tsp Paprika
- 1 tsp Cajun seasoning
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- 2 oz Reserved shredded cheese
Method
- Preheat the oven to 350 degrees. Shred the mild cheddar, sharp cheddar and Monterey Jack cheese and set them aside until later. Add water and chicken bouillon to a pot and bring water to a boil. Add macaroni and cook for 7 minutes stirring occasionally. After 7 minutes remove the pot from heat and drain off the water. Do not rinse your macaroni.Transfer to a baking dish then add the melted butter and stir.
- In another pot, Using low heat, combine the evaporated milk, heavy cream, mild cheddar, sharp cheddar and Monterey Jack and mix until your cheese has melted.
- Add the cajun seasoning, onion powder, paprika and black pepper and mix until well combined. Pour your cheese sauce over your macaroni and mix until your macaroni is well coated. Top with your reserved cheese then transfer to the preheated oven.
- Allow it to cook for 10 minutes then change the oven setting to broil. Broil for one minute or until your cheese has lightly browned.
Nutrition
Calories: 538kcal