Creamy Four-Cheese Mac and Cheese by Everythingsmajor

Ingredients

• 450g (1 lb) elbow macaroni
• 2 cup shredded cheese blend (cheddar, mozzarella, gouda, muenster)
• 115g (4 oz) cream cheese
• 120g (1/2 cup) sour cream
• 240ml (1 cup) whole milk
• 120ml (1/2 cup) heavy cream
• 55g (1/4 cup) unsalted butter
• 15g (2 tbsp) all-purpose flour
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/4 cup italian bread crumbs
• 1/4 tsp sweet paprika

Instructions

1. Preheat your oven to 190°C (375°F).
2. Boil the macaroni in salted water according to package directions until al dente, about 8-10 minutes, then drain.
3. Melt the butter in a large saucepan over medium heat; whisk in the flour and cook for 1-2 minutes until golden.
4. Slowly pour in the whole milk and heavy cream, whisking constantly for 3-5 minutes until the sauce thickens.
5. Stir in the cream cheese, sour cream, garlic powder, salt, pepper, and cayenne until the sauce is smooth and creamy.
6. Remove from heat and stir in the shredded cheese blend until fully melted and combined.
7. Fold the cooked macaroni into the cheese sauce until thoroughly coated.
8. Transfer the mixture to a baking dish, top with Italian bread crumbs and a sprinkle of sweet paprika.
9. Bake for 15-20 minutes until the top is golden and the edges are bubbling.