Every recipe has a story. OK, that's not really true. But this one has a story. I never make you sit through a story, but today let me tell you this one. I have a friend named KJ Mack. He has one of the coolest, most perfect, especially for these purposes, names. He really likes this mac & cheese. So this has become KJ's Mack & Cheese. Good story, right?
1 lb pasta, like the Southern traditional elbow macaroni, though you’re certainly not limited to that.
8 oz white cheddar, grated
8 oz Colby Jack, grated
8 oz smoked gouda, grated
1 stick of butter
4 Tbsp flour
1 cup heavy cream
1 cup half & half
2 cups whole milk
2 Tbsp cream cheese
1 tsp smoked paprika
1 tsp garlic powder
1 tsp white pepper
2 tsp ground mustard
Salt to taste
Preheat oven to 350 degrees F. Cook the pasta according to the directions on the package, drain, and set aside. In a large pot over medium heat, melt the butter. Add the flour and whisk until the two ingredients are well incorporated, about 2 minutes. Slowly add milk, half & half, and heavy cream. Whisk well, removing any lumps. Add the cream cheese and whisk until it has melted into the milk mixture. Bring to a soft boil and add the spices. Return to boil, continuing to whisk. Remove from heat and fold in all of the cheese EXCEPT FOR half of the cheddar and half of the smoked gouda. Once the cheese has melted into the mixture, fold in the pasta. In a lightly greased 9 x 13 inch pan, evenly pour the mac & cheese mixture. Sprinkle the reserved cheese on top. Bake in the oven for 25-30 minutes, until the Mac & cheese is bubbling and the top has your desired level of crispness.