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Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.

Combine all the grated cheeses (smoked Gouda, Colby jack, mozzarella, and sharp cheddar) in a large bowl. Toss to mix well. Set aside about 1 1/2 cups of the mixed cheese for topping and layering.

Cook the corkscrew pasta according to package directions until al dente. Drain thoroughly and set aside.

In a large pot or Dutch oven, melt the unsalted butter over medium heat.

Add the chicken bouillon, garlic powder, onion powder, smoked paprika, mustard powder, salt, and black pepper to the melted butter. Stir with a wooden spoon for 30 seconds until fragrant.

Add the minced garlic to the pot and cook for 30 seconds to 1 minute until fragrant, being careful not to burn it.

Sprinkle the flour into the pot. Stir continuously for 1 minute to cook out the raw flour taste and create a roux.

Gradually whisk in the evaporated milk, heavy cream, and half and half until smooth and no lumps remain.

Add the softened cream cheese to the sauce. Stir constantly until the cream cheese is fully melted and smoothly incorporated.

Reduce the heat to low. Add the reserved grated cheese mixture in batches, stirring after each addition until completely melted and smooth. Continue until all but the 1 1/2 cups set aside for topping/layering is incorporated, creating a thick, creamy cheese sauce.

Add the cooked pasta to the cheese sauce. Stir thoroughly until all the pasta is evenly coated.

Transfer half of the mac and cheese mixture into the prepared baking dish.

Sprinkle half of the reserved 1 1/2 cups of grated cheese mixture over the pasta in the baking dish.

Add the remaining mac and cheese mixture on top.

Generously sprinkle the remaining reserved grated cheese mixture over the entire top of the mac and cheese.

Bake for 20-25 minutes, or until the cheese topping is golden brown and bubbly. Allow to rest for a few minutes before serving.


Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.

Combine all the grated cheeses (smoked Gouda, Colby jack, mozzarella, and sharp cheddar) in a large bowl. Toss to mix well. Set aside about 1 1/2 cups of the mixed cheese for topping and layering.

Cook the corkscrew pasta according to package directions until al dente. Drain thoroughly and set aside.

In a large pot or Dutch oven, melt the unsalted butter over medium heat.

Add the chicken bouillon, garlic powder, onion powder, smoked paprika, mustard powder, salt, and black pepper to the melted butter. Stir with a wooden spoon for 30 seconds until fragrant.

Add the minced garlic to the pot and cook for 30 seconds to 1 minute until fragrant, being careful not to burn it.

Sprinkle the flour into the pot. Stir continuously for 1 minute to cook out the raw flour taste and create a roux.

Gradually whisk in the evaporated milk, heavy cream, and half and half until smooth and no lumps remain.

Add the softened cream cheese to the sauce. Stir constantly until the cream cheese is fully melted and smoothly incorporated.

Reduce the heat to low. Add the reserved grated cheese mixture in batches, stirring after each addition until completely melted and smooth. Continue until all but the 1 1/2 cups set aside for topping/layering is incorporated, creating a thick, creamy cheese sauce.

Add the cooked pasta to the cheese sauce. Stir thoroughly until all the pasta is evenly coated.

Transfer half of the mac and cheese mixture into the prepared baking dish.

Sprinkle half of the reserved 1 1/2 cups of grated cheese mixture over the pasta in the baking dish.

Add the remaining mac and cheese mixture on top.

Generously sprinkle the remaining reserved grated cheese mixture over the entire top of the mac and cheese.

Bake for 20-25 minutes, or until the cheese topping is golden brown and bubbly. Allow to rest for a few minutes before serving.
