We made this version of Mac & Cheese at Lina’s request.  It is adapted from a recipe in Ebony magazine and makes one 9 x 13 tray.  It is very kid friendly with very little spicing.  I have preserved the original recipe’s call for ¼ cup of three different shredded cheeses, but I actually used Mexican blend as a more convenient substitute.  We assembled this in the morning and baked it in the evening right before dinner.  Baking takes 45 minutes.

1 lb. elbow macaroni

3 Tbs. butter

3 Tbs. all-purpose flour

1-1/4 cup heavy whipping cream

1-1/4 cup half and half

1 tsp. kosher salt (plus more if desired)

1/8 tsp. white pepper

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/8 tsp. paprika

4 oz. cream cheese

2 cups shredded Gouda cheese, divided

¼ cup shredded yellow cheddar cheese

¼ cup shredded white cheddar

¼ shredded Monterrey Jack cheese

Preheat the oven to 350 degrees.  Grease a 9 x 13 inch baking pan with butter.

Cook the macaroni per the package instructions.  Drain and reserve.

In a large skillet melt the butter over medium heat.  Add the flour and whisk continuously to make a roux.  Cook for a couple of minutes.  Gradually add the cream, whisking continuously until the mixture is smooth and begins to thicken, about 3 minutes.  Add the half and half and continue to whisk until the mixture starts to simmer.  Add the salt, pepper, garlic and onion powders, paprika, 1 cup of shredded gouda cheese and the cream cheese.  Stir until smooth.  Fold in the cooked macaroni and remove from the heat.

In a bowl mix together the remaining 1 cup of Gouda and the cheddar and Monterrey Jack cheeses.

Put half of the macaroni mixture evenly the pan.  Yop this first layer with half of the cheese.  Put the second half of the macaroni mixture in the pan and top with the remaining cheese.  Cover with aluminum foil and bake for 30 minutes.  Remove the foil, turn the oven up to 400 degrees and bake a further 10-15 minutes until the top is nicely browned.