Recipe courtesy of Michelle Jones
Print
Total:
1 hr 10 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • Salt
  • 2 pounds elbow macaroni
  • 10 ounces (2 1/2 sticks) unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon seasoned salt, such as Lawry's
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups whole milk
  • 3 cups shredded yellow American cheese
  • 3 cups shredded gouda
  • 5 cups shredded extra-sharp Cheddar
  • 1/2 tablespoon smoked paprika

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F and put a large pot of salted water on to boil.

Add the macaroni to the boiling water and cook until al dente, 8 to 9 minutes. Drain well.

Meanwhile, in a 4-quart pot, melt 2 sticks of the butter over low heat and then add the flour, mustard powder, seasoned salt, salt and pepper. Cook 2 minutes, stirring with a whisk. Add the milk a little at a time, whisking, and cook until thickened and smooth, 6 to 8 minutes. Remove the pot from the heat and stir in the American and gouda cheeses along with 4 cups of the Cheddar until melted and thoroughly combined. Add the cooked macaroni and stir well.

Pour the macaroni mixture into a 3-quart baking dish and dot with the remaining 1/2 stick butter. Sprinkle the remaining 1 cup Cheddar on top, then sprinkle with the smoked paprika. Bake until the cheese is browned on top, 25 to 30 minutes. Serve hot.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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