Ultimate Creamy Baked Mac and Cheese
By Kiana Gray
Flavors Used:
This baked mac and cheese recipe by Kiana Gray from @_cookingwithkiana is a true celebration of flavors. Each spoonful is a creamy indulgence, combining the mellow sweetness of heavy cream with the rich, velvety texture of a blend of carefully selected cheeses. The smokiness of Gouda melds with the sharp zest of Vermont cheddar, while the mild cheddar and mozzarella offer a comforting, creamy backdrop. The addition of garlic and herb-infused Boursin cheese adds a sophisticated twist, ensuring a memorable gourmet experience.
Ingredients
- 16 oz Elbows macaroni
- 5 tbsp Butter
- 2 1/2 tbsp Flour
- 2 cups Heavy Cream
- 2 cups Carnation Milk (Evaporated Milk)
- 5.2 ounces Garlic and Herbs Boursin Cheese
- 8 oz Smoked Gouda Cheese
- 12 oz Mild Cheddar Cheese
- 8 oz Vermont Sharp Cheddar Cheese
- 4 oz Mozzarella Cheese
- 2 tbsp Danos Original Seasoning
- 2 tbsp Danos Cheesoning Seasoning
- Optional: Chicken Bouillon Cubes (for boiling macaroni)
Preparation Instructions
- Preheat oven to 400°F (200°C). Bring 4 quarts of water with optional chicken bouillon cubes to a rolling boil. Add macaroni and cook until al dente, about 6 minutes. Drain well.
- In a saucepan, melt butter over medium heat until foaming. Whisk in flour and cook for 3-5 minutes.
- Gradually add evaporated milk and heavy cream, whisking continuously. Stir in Boursin cheese until smooth.
- Season with Dan-O’s Original and Cheesoning.
- Gradually mix in half of the grated cheeses, reserving the rest.
- Combine the cheese sauce with the cooked macaroni, stirring well.
- Transfer half of the macaroni mixture to a greased 13×9 casserole dish. Layer with half of the remaining cheeses. Repeat with the remaining macaroni and top with the rest of the cheese.
- Bake uncovered for 20 minutes, then broil on high for 1-3 minutes until golden and bubbly.
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Me and my Family loves this recipe for Mac and cheese Dan-O’s seasoning is what makes it so good thanks for the recipe