Chef Mason’s Four Cheese Macaroni & Cheese

• 1 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tsp ground mustard
• 1/2 tsp salt
• 1/2 tsp pepper
  

• 1 lb elbow pasta noodles
  
• 1/2 stick buter - sliced
  
• 12 oz evaporated milk
• 1 c hevy whipping cream

Ingredients:

• 6 oz block sharp cheddar cheese (divided)*
  
• 6 oz block monterey jack cheese (divided)*
• 6 oz block white cheddar cheese (divided)*
• 6 oz block smoked gouda (divided)*

*measured AFTER shredding

Step 1: Grate all four cheeses. Do not buy pre-shredded cheese as it does not melt as well.

Step 2: Bring a large pot of salted water to a boil. Cook noodles according to the package. Drain noodles (do not rinse). Pour cooked noodles into a 9x13 inch greased baking dish. ​Add butter and stir into noodles until melted.

Step 3: In a large saucepan, over medium-low heat add evaporated milk and heavy whipping cream. Reserve 1/4 of each type of shredded cheese for topping. Slowly stir in the ​remaining shredded cheese one handful at a time, whisking it until completely melted before adding more. Whisk until smooth and the sauce thickens. Do not let the cheese sauce ​boil.

Step 4: Lower heat to low. Add all seasonings to the cheese sauce and stir. Last add any additional salt or pepper to liking.

Step 5: Pour cheese sauce over noodles and mix until all noodles are coated.

Step 6: Add remaining shredded cheese on top of noodles and broil in the oven until melted, about 2 to 3 minutes.

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