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Ultimate Creamy Baked Mac and Cheese

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Ultimate Creamy Baked Mac and Cheese

Kiana Gray
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.


  • 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

  1. 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.
  2. In a saucepan, melt butter over medium heat until foaming. Whisk in flour and cook for 3-5 minutes.
  3. Gradually add evaporated milk and heavy cream, whisking continuously. Stir in Boursin cheese until smooth.
  4. Season with Dan-O’s Original and Cheesoning.
  5. Gradually mix in half of the grated cheeses, reserving the rest.
  6. Combine the cheese sauce with the cooked macaroni, stirring well.
  7. 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.
  8. Bake uncovered for 20 minutes, then broil on high for 1-3 minutes until golden and bubbly.


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