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Replying to @Goddess bgbby333  Roux or no roux?! 👀🧀 PART 2 is here, and this time we’re making CREAMY baked mac and cheese with a homemade roux and the most velvety 4-cheese sauce! 🤤🔥 Smoked Gouda, mild cheddar, Colby Jack, and mozzarella bring ALL the flavor. But the real question is… are you TEAM CREAMY or TEAM CLASSIC?! 👀 🧀 CREAMY BAKED MAC & CHEESE RECIPE Ingredients: • 1 lb cavatappi pasta • 8 oz smoked Gouda, shredded • 8 oz mild cheddar, shredded • 8 oz Colby Jack, shredded • 8 oz mozzarella, shredded • 1 stick (½ cup) butter • ½ cup all-purpose flour • 1 cup heavy cream • 2 cups half & half • Knorr chicken bouillon, for pasta water • Tony’s seasoning, to taste • Smoked paprika • Dried parsley Directions: 1. Freshly shred all four cheeses and mix them together. Reserve some cheese for layering and topping. 2. Bring a large pot of water to a boil, season with Knorr chicken bouillon, then add cavatappi. Cook until al dente and drain. 3. Melt butter in a pot and season with Tony’s. Add flour and stir continuously until the flour cooks out, creating your roux. 4. Pour in heavy cream and half & half, stirring until combined. Bring to a light boil. 5. Turn off the heat and gradually add your shredded cheeses, mixing until you have a smooth, creamy, velvety cheese sauce. Taste and adjust seasoning if needed. 6. Add the cooked cavatappi and mix until every noodle is completely coated in that cheesy goodness! 7. Transfer half the mac and cheese to a baking dish. Add a layer of shredded cheese, then the remaining macaroni, and finish with more cheese on top. 8. Sprinkle with smoked paprika and parsley flakes. Bake at 375°F for 35–40 minutes until golden, bubbly, and crispy on top. 9. Let rest for 10 minutes before digging in! Now that you’ve seen BOTH versions, which one are you choosing?! 👀👇🏾 🧀 CLASSIC baked mac or CREAMY baked mac? #MacAn#MacAndCheesed#BakedMacAndCheesen#MacAndCheeseRecipem#CreamyMacAndCheeseortFood
Replying to @Goddess bgbby333 Roux or no roux?! 👀🧀 PART 2 is here, and this time we’re making CREAMY baked mac and cheese with a homemade roux and the most velvety 4-cheese sauce! 🤤🔥 Smoked Gouda, mild cheddar, Colby Jack, and mozzarella bring ALL the flavor. But the real question is… are you TEAM CREAMY or TEAM CLASSIC?! 👀 🧀 CREAMY BAKED MAC & CHEESE RECIPE Ingredients: • 1 lb cavatappi pasta • 8 oz smoked Gouda, shredded • 8 oz mild cheddar, shredded • 8 oz Colby Jack, shredded • 8 oz mozzarella, shredded • 1 stick (½ cup) butter • ½ cup all-purpose flour • 1 cup heavy cream • 2 cups half & half • Knorr chicken bouillon, for pasta water • Tony’s seasoning, to taste • Smoked paprika • Dried parsley Directions: 1. Freshly shred all four cheeses and mix them together. Reserve some cheese for layering and topping. 2. Bring a large pot of water to a boil, season with Knorr chicken bouillon, then add cavatappi. Cook until al dente and drain. 3. Melt butter in a pot and season with Tony’s. Add flour and stir continuously until the flour cooks out, creating your roux. 4. Pour in heavy cream and half & half, stirring until combined. Bring to a light boil. 5. Turn off the heat and gradually add your shredded cheeses, mixing until you have a smooth, creamy, velvety cheese sauce. Taste and adjust seasoning if needed. 6. Add the cooked cavatappi and mix until every noodle is completely coated in that cheesy goodness! 7. Transfer half the mac and cheese to a baking dish. Add a layer of shredded cheese, then the remaining macaroni, and finish with more cheese on top. 8. Sprinkle with smoked paprika and parsley flakes. Bake at 375°F for 35–40 minutes until golden, bubbly, and crispy on top. 9. Let rest for 10 minutes before digging in! Now that you’ve seen BOTH versions, which one are you choosing?! 👀👇🏾 🧀 CLASSIC baked mac or CREAMY baked mac? #MacAn#MacAndCheesed#BakedMacAndCheesen#MacAndCheeseRecipem#CreamyMacAndCheeseortFood

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