This super creamy mac and cheese comes together easily - no stirring cheese sauce over the stove! It's Mama Sofana's recipe with one minor adjustment, toasting the flour while you boil the noodles and grate the cheese.
3 heaping tablespoons all purpose flour
1 lb elbow macaroni
1 lb Colby jack
1 lb sharp cheddar
7 oz smoked cheddar (I used Gouda)
2 tablespoons butter
2 teaspoons salt
1 teaspoon pepper
2 - 12oz cans evaporated milk
3 cups heavy whipping cream (fill the evaporated milk can twice)
Smoked paprika, for the top
Preheat oven to 375F. Spread flour on a parchment lined sheet pan, bake 15-20 minutes or until light brown. Shred cheese. Boil macaroni for 7 minutes then drain and add to a large casserole dish. Toss the noodles in the butter with the Old Country Kitchenware Slotted Scoop, then mix toasted flour in. Season with salt and pepper. Add one can evaporated milk, then stir in most of the cheese, reserving a few large handfuls for the top. Stir in the remaining can of milk, then add heavy cream. Press the remaining grated cheese onto the top, then sprinkle with paprika. Cover and bake 30 minutes, then uncover and bake for 15 additional minutes. If desired, broil briefly to crisp the top. Serve hot.
