– Elbow macaroni – American cheese – Cheddar & White Cheddar – Parmesan – Romano – Whole milk – Heavy cream – Butter – Fine sea salt – Sweet paprika – Smoked paprika – Turmeric Topping: – Cheddar
Cook the pasta for about 20 minutes. Drain well. In the meantime, butter the casserole dish and prepare the sauce.
Cheese: Tear the American cheese into smaller pieces. Grate all the other cheese sorts. Set them aside. Keep the Cheddar needed for the topping in a separate container.
Pour milk and cream into a large saucepan. Add butter, salt, pepper, sweet &smoked paprika, and turmeric. Warm gently, but don't let the mixture come to a boil.
Melt cheese: Add all the cheese and stir gently on low heat until the cheese melts. Don't let it become too hot or come to a boil.
Combine: Add drained pasta and stir to coat. Adjust the taste with a bit of salt and pepper if necessary.
Assemble: Pour the mixture into the prepared baking dish. Sprinkle with the ½ cup cheese required for the topping.
Broil: Preheat the broiler to high. Broil the mac and cheese for 2-3 minutes or until golden. Serve immediately.
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