| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons salted butter
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons hot Hungarian paprika
- 1 teaspoon ground mustard
- 3 cloves garlic, grated on a rasp
- 4 finely chopped scallions, white and green parts
- 1 teaspoon hot sauce, such as Frank’s or Cholula
- 8 ounces whipped chive-flavored cream cheese
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 2 cups reserved pasta water
- 8 ounces sharp Cheddar, shredded from the block
- 8 ounces Gouda, shredded from the block
- 8 ounces mozzarella, shredded from the block
- 3 ounces Pecorino Romano, shredded on a box grater
- 1 pound elbows, cooked al dente in salted water, 2 cups pasta water reserved
- 8 ounces sharp Cheddar, shredded from the block
- 8 ounces mozzarella, shredded from the block
Instructions
- Preheat the oven to 375 degrees F. Butter the bottom and sides of a deep 13-by-9-inch baking dish.
- Make the sauce. In a large bowl, mix the ingredients in order, combining completely between additions. Start by adding the flour, paprika, ground mustard, garlic, scallions, hot sauce, cream cheese, a pinch of salt and more grinds of black pepper than normal. Mix this until combined completely. In a liquid measure, mix the heavy cream and pasta water together and add slowly to the bowl while whisking. Add the Cheddar, Gouda, mozzarella and Pecorino Romano cheeses.
- Bake. Add the pasta to the bowl of liquid and stir until the liquid seeps into the elbows and everything is distributed evenly. Pour into the prepared dish. Level with the back of your spoon. Toss together the Cheddar and mozzarella in a small bowl and sprinkle evenly over the top. Bake until the edges are bubbly and the top is golden brown, 35 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 890 |
| Total Fat | 64 g |
| Saturated Fat | 38 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 39 g |
| Cholesterol | 214 mg |
| Sodium | 1046 mg |
Reviews
This came out awesome. Great, easy week night dinner
Throw out the Velveeta & make this “adult” mac & cheese! It’s the absolute best – we loved it & now crave it. Low carb … forget it! This is soooo good!
Thank you Sunny! This is such a great recipe! It has frequently requested for many family gatherings and birthday dinners. I made it last week as a side dish for Thanksgiving. I make a few tweaks…smoked paprika, pressed garlic, dried or fresh chives (because I grow my own), no hot sauce, less cheese. I’ve found that 24-32 oz of cheese total is enough to mix in and for topping. I’ve halved the recipe as needed and it’s turned out well. My family wishes I would make this year round, but I don’t bake many things unless the weather is cooler.
Amazing dish! Easy to make (I used preshredded mozzarella and cheddar). Absolutely delicious! I made it the first time for guests and they cleaned me out!! Everyone raved about it. I will make this again!!
I can’t wait to make this recipe!
A family and crowd favorite in my house!
Skip the whipped cream cheese! A total waste of ingredients!
My kids really love this recipe!
Not a review but a question. If making this for Thanksgiving, can I make this on Thanksgiving morning and let it set in refrigerator until ready to bake? Will it still come out as good as all the reviews. Thank you.
Sunny….guuuuuurl I haven’t made it yet but OMG it sounds DELICIOUS!!