Southern Cheesy Bake (Printable Version)

Rich, creamy, and packed with five cheeses, this Southern-inspired mac is baked to golden perfection. Comfort food taken up a level!

# Ingredients:

→ Main components

01 - 16 oz pasta noodles (rotini or elbow work well)
02 - 7 tablespoons butter, kept at room temperature and separated
03 - 4 garlic cloves, finely chopped
04 - 3 tablespoons plain all-purpose flour
05 - ½ cup pasta water, saved from boiling
06 - ½ cup heavy whipping cream
07 - 3½ cups half-and-half cream
08 - ¼ cup whipped cream cheese for added creaminess

→ Cheese mix

09 - 12 oz shredded medium cheddar cheese (set 1 cup aside for the top)
10 - 8 oz shredded Colby Jack cheese (save 1 cup for the topping)
11 - 8 oz shredded mozzarella cheese (reserve 1 cup for garnish)
12 - 4 oz shredded sharp cheddar cheese
13 - 4 oz shredded white cheddar cheese

→ Spices

14 - ½ teaspoon onion powder
15 - ½ teaspoon smoked paprika
16 - ½ teaspoon ground mustard
17 - Add salt to your liking
18 - Season with black pepper as desired

# Steps:

01 - Set your oven to 425°F and let it preheat. Grate all cheeses and keep 1 cup each of cheddar, Colby Jack, and mozzarella apart for the final layer. Chop the garlic and separate the butter portions.
02 - Cook the noodles until they’re just underdone (slightly firm). Save ½ cup of the pasta water. Drain and transfer the pasta to a greased 9x13 baking dish. Mix in 2 tablespoons of butter.
03 - Heat the rest of the butter (5 tablespoons) in a large pan over medium-high heat. Toss in the minced garlic to sauté for a minute until it smells great.
04 - Sprinkle in the flour and stir constantly for a couple of minutes until it starts getting a golden color. Slowly add the pasta water, heavy cream, and half-and-half while stirring non-stop for about 4 minutes until it thickens.
05 - Lower the heat to a gentle simmer. Start adding the non-reserved cheeses one handful at a time, whisking each batch until melted before adding the next. Stir in the whipped cream cheese and the seasonings like onion powder, paprika, and mustard powder. Mix until smooth.
06 - Pour the cheese sauce over the pasta and stir it until every noodle is coated. Sprinkle the reserved shredded cheeses equally on top for a golden finish.
07 - Bake for 10 minutes. Then broil for an extra 5 minutes so the top gets crispy and browned.
08 - Take the dish out of the oven and let it sit for 3-5 minutes to cool slightly. This lets the cheese settle, making it easier to serve.

# Notes:

01 - A mix of five cheeses ensures great taste and the right texture for melting.
02 - Cook the pasta slightly firm because it finishes cooking in the oven with the sauce.
03 - Add cheese a little at a time and mix continuously to avoid clumping.
04 - The saved pasta water makes the cheese sauce silky and it clings to the pasta perfectly.

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