12 servings
YouTube instructional video is at the bottom.
What you’ll need
16 ounces Long Macaroni
2 cans evaporated milk (Room temp)
Large eggs (Room temp and optional)
Sour cream (Room temp)
Salted butter
16 ounces Extra Sharp Cheddar cheese (Cold)
8 ounces gouda cheese (Cold)
8 ounces Monterey jack cheese (Cold)
8 ounces cream cheese (Room temp)
5 ounces Parmesan cheese (Already shredded and Cold)
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Onion powder
Garlic powder
Tools you’ll need
10 x 13 inch deep dish glass or metal pan
Cheese shredder
Preparation of ingredients
Cheeses
Note- All cheeses must be cold before grating.
Step 1- Shred 16 ounces of Extra sharp cheddar cheese (Cold), 8 ounces gouda cheese (Cold), 8 ounces Monterey Jack cheese (Cold) and 5 ounces Parmesan cheese(Cold). Cut 4 ounces of cream cheese into medium sized cubes. Reserve 3 ounces extra sharp cheddar cheese, 1 ounce of the gouda, Monterrey jack and the parmesan cheese for the (mixed cheese filling and topping.) Make sure you have the cheeses separated in different containers. Place into fridge.
Cooking the long macaroni
Preheat fire to medium heat.
Step 2- Add 3 quarts water and 2 to 3 teaspoons salt into a large pot and let come to a simmer. Add 16 ounces long macaroni. Let simmer for 10 to 14 minutes, stirring occasionally. Once done, add long macaroni into a strainer and let cool completely or until it’s warm.
Making the cheese sauce
Preheat fire to medium low heat.
Notes– Cheese sauce will thicken as it cools.
Step 3- Add 3 cups evaporated milk (Room temp), 1/3 cup sour cream (Room temp), 5 ounces cubed cream cheese (Room temp), 6 tablespoons melted salted butter, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s poultry magic, 1 1/2 teaspoons onion powder, and 1 1/2 teaspoons garlic powder into a medium sized pot. Stir all ingredients together and let get hot for 3 minutes stirring occasionally.
Step 4- Add 13 ounces shredded extra sharp cheddar cheese, 7 ounces shredded gouda cheese, 7 ounces shredded Monterrey jack cheese, and 1 or 2 ounces of the shredded parmesan cheese. Stir continuously for 4 minutes or until cheese has melted into the milk mixture. Turn fire off and add 2 large eggs (Room temp) and stir with a whisk until combined. Remember the eggs are optional to add.
Making the (Mixed cheese filling and topping)
Step 5- Add 3 ounces shredded extra sharp cheddar cheese, 1 ounce of shredded gouda cheese, 1 ounce of shredded Monterrey jack cheese, 1 or 2 ounces of shredded parmesan cheese and 1/8 teaspoon salt. Stir all ingredients together and set aside.
Assembling and baking the macaroni and cheese
Preheat oven to 400 degrees.
Step 6- Add long macaroni and cheese sauce into a large pot. Stir with a sturdy spoon until the cheese sauce is coated onto the long macaroni.
Step 7- Lightly butter the bottom and sides of baking pan. Add half of the macaroni mixture in the baking pan. Spread around as evenly as possible. Sprinkle 3 ounces of the (Mixed cheese filling and topping) on to the macaroni mixture.
Step 8- Add second half of the macaroni mixture on top and spread around as evenly as possible. Sprinkle 3 ounces of the (mixed cheese filling and topping on top.)
Step 9- Place into a preheated 400 degree oven and bake for 25 to 30 minutes. Once done, remove from oven and let cool for 1 hour before serving.
Serve hot and enjoy!
YouTube instructional video
