Anita’s MOST Creamy and Delicious Homemade Baked Mac and Cheese

THREE C’S: CHEESE, CREAMY and CRUNCHY, but also Comforting for any Family dinner or a side dish during the Holidays or at any time. There are so many versions of Mac & Cheese, but this Homemade recipe is the way my Family like it and will be most definitely a keeper. 

Ingredients

1 pound elbow macaroni, cooked

4 Tablespoons butter

1 Tablespoon of Olive oil

1/3 cup All-Purpose Flour

1 cube of chicken broth

2 cups whole milk

1 teaspoon salt

1/3 teaspoon black pepper

pinch of nutmeg, ground

1 cup of evaporated milk

1 1/2 cup of heavy whipping cream

1/2 cup Parmesan cheese, grated

1 cup of Gruyere cheese, grated

2 cups of sharp cheddar cheese, shredded

Preparation

1. Pre-heat oven to 350 grades Farenheit. Grease your baking dish slightly with butter. Set aside.
2. Combine all cheeses in a large bowl, leave 1 cup of cheddar cheese for the top.
3. Cook the elbow pasta two minutes less of al dente according to package instructions. Remove from heat, drain and toss with olive oil. Set aside. 
4. Meanwhile, melt butter in a large deep saucepan at medium heat.
5. Add chicken broth cube and dissolve into the butter. Add flour and continue whisking for about 2 minutes or until golden.
6. Whisk in the whole milk, evaporated milk and heavy cream gradually until well combined and smooth. Seasoned with salt, pepper and nutmeg.
7. Incorporate all mixed cheeses gradually and keep stirring until well combined and chesses has melted.
8. Incorporate drain cooked pasta into the creamy Cheese Sauce. Stir well.
9. Pour half of the mac and cheese into the greased pan. Top with 1/2 cup of the remaining shredded sharp cheddar cheese. 
10. Pour over the remaining of the mac and cheese. Top with the other 1/2 cup of shredded sharp cheddar cheese.
11. Bake for about 30 to 35 minutes until crispy, and golden brown. Enjoy!