Step 1

Grate your cheeses using the large shredder and set them aside. If you come across any small chunks that are too petite to grate, be sure to save them!

Step 2

Cook your macaroni noodles following the instructions on the package. Enhance the water with chicken bouillon for added flavor.

Step 3

In a spacious sauce pot, melt butter on low heat, and gradually pour in the heavy cream. Whisk the mixture smoothly.

Step 4

Start incorporating approximately 50% of your shredded cheeses until well blended. Introduce cream cheese last, allowing the cheese to melt and simmer on low heat. Season with spices and taste to perfection.

Step 5

Combine your elbow noodles with the cream sauce, tossing in the small extra chunks of cheese. Aim for a creamy, wet mixture that produces a satisfying sound when mixed.

Step 6

Transfer the mixture into a 13x9 baking dish, starting with half of your noodles. Layer with a light coating of cheese sauce and your shredded cheese mix. Add the remaining noodles and finish by topping with a generous layer of shredded cheese. If more cheese is needed for the top, opt for cheddar or Colby jack.

Step 7

Bake at 350 degrees until the cheese is melted.

Step 8

Broil for 2 minutes at the end for a nice golden brown top