4cupsCheddar cheese - shredded medium sharp, divided
2cupsGruyere cheese - shredded,divided
Instructions
Preheat oven to 325 degrees F.
Spray a 13x9 baking dish with non-stick cooking spray and set aside.
Cook pasta according to package directions; Drain and set aside.
While the pasta is cooking, shred the cheeses and combine in a large bowl.
Melt butter in a large sauce pan over medium heat.
Add the flour and whisk for one minute or until the mixture becomes pasty.
Slowly pour in the milk while continually whisking until the mixture is smooth.
Add the All Purpose Seasoning Blend and cook the sauce until it begins to thicken, about 5 minutes, whisking often.
When the mixture has thickened, remove from the heat and stir in 2 cups of the shredded cheeses.
Stir until completely combined.
Add another 2 cups of shredded cheeses and stir until completely combined. The mixture should be very thick.
Add the cooked pasta to the baking dish and pour the cheese sauce over the pasta.
Stir until it's completely combined.
Top with remaining shredded cheese and bake for 25 minutes, or until the top is golden and the cheese is bubbly.
Notes
Cream Cheese: The cream cheese will make this old fashioned mac and cheese recipe even smoother and creamier.
Cheese Grater: If you do not have a food processor use a cheese grater. Grate your own cheese for the creamy sauce. You want the sharp cheddar cheese to be the same so there are no big clumps.
Meat: Bacon, cubed ham or other meat can be used for this cheesy mac.
Heat: Cayenne pepper or a dash of your favorite hot sauce can enhance this ultimate comfort food.
Toppings: Bread crumb, fried onions, ritz crackers or even flaming hot Cheetos.
Milk: Like a creamier dish. Add milk and egg to the recipe. Whisk in the milk to the beaten egg.
Different Macaroni: Use a protein macaroni or a gluten free macaroni.