Easy Baked Mac and Cheese - Knead the Recipe

Ingredients

3 lbs freshly shredded cheese or 48-64 oz (need to reserve some for the topping)
1 stick unsalted butter
2 tbsp flour
1 1/4 cup whole milk
1/2 cup heavy cream can also do half and half or evaporated milk
2 tbsp sour cream
1 box elbow noodles cooked and drained
smoked paprika, salt, pepper, garlic powder

Instructions

Boil the pasta a couple minutes less than the box instructions, it will continue to cook in the oven. Drain and set aside.
In a saucepan on medium heat, melt the butter. Add the flour and whisk quickly so no clumps form. Keep whisking for about 4 minutes so the flour can be fully combined.
Add in the milk, sour cream and heavy cream and continue to whisk vigorously until combined. Add in your desired amount of seasonings and then turn down the heat to low so the sauce doesn't break.
Shred your cheeses and then add in half of each kind in increments (I used freshly shredded sharp cheddar cheese , Monterey jack, asiago, mozzarella and mild cheddar but you can use any of your choice. Using a various cheese selection will ensure an amazing flavor) and continue to whisk.
You want to whisk quickly so the cheese doesn’t clump up. The cheese sauce should start to get thicker here. You can turn the heat back up while whisking towards the end to ensure a smoother sauce.
Preheat the oven to 400 degrees F while the sauce simmers on low for a few minutes. In a baking dish, combine the cooked noodles with the creamy sauce. Put half of the noodle mixture on the bottom of your dish then top with more of the cheeses. Pour the rest of the noodles on top and then add the remaining cheese on top of your dish. You can cube up some more butter and put it on top of the cheese as well. I also added a little bit of smoked paprika on top for some extra flavor and color.
Bake for 15-20 minutes until the cheese is melted on top. Broil for 2-3 minutes to get the cheese darker on top. You can top with fresh herbs if you choose and enjoy immediately!