Classic No-Roux Mac and Cheese by Spiceitupwithnae

Ingredients

• 450g (1 lb) elbow pasta
• 1 chicken bouillon cube
• 225g (8 oz) sharp cheddar cheese, freshly grated
• 225g (8 oz) colby jack cheese, freshly grated
• 475ml (2 cup) heavy whipping cream
• 55g (1/4 cup) unsalted butter
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp smoked paprika

Instructions

1. Preheat your oven to 195°C (385°F).
2. Bring a large pot of water to a boil, add the chicken bouillon cube, and cook the elbow pasta for 10 minutes until al dente.
3. While the pasta cooks, grate the cheddar and colby jack cheese into a large bowl.
4. Melt the butter in a skillet over medium heat, then whisk in the heavy whipping cream.
5. Add most of the grated cheese to the cream mixture, reserving a handful for the topping, and stir until the sauce begins to simmer and thicken.
6. Season the cheese sauce with onion powder, garlic powder, black pepper, and smoked paprika, stirring until smooth.
7. Drain the pasta and combine it with the cheese sauce in a large mixing bowl, stirring thoroughly to coat.
8. Transfer the mixture to a baking dish, sprinkle the reserved cheese on top, and bake for 20 minutes until golden and bubbling.