Creamy Homemade Mac N Cheese
1 pound elbow macaroni
2 tablespoons butter
2 tablespoons all purpose flour
2 cups warmed milk or heavy cream (I personally prefer heavy cream)
1 pound Sargento Chef's Blends Shredded 4 State Cheddar
1/2 pound grated smoked Gouda
1/2 pound Gruyere
1 8 oz pack of cream cheese
Salt & Pepper, to taste
Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.
In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the roux thickens, about 2-3 minutes. Add cream cheese and stir until smooth. Add first pile of cheese and stir until cheeses begins to melt. Remove from heat and keep stirring until completely melted and smooth; season with salt and pepper.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with second pile of grated cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last of the cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.