Ingredients:

• 1 pound elbow macaroni
• 2 cups heavy cream
• 1 cup whole milk
• 3½ tablespoons butter
• 12 ounces sharp cheddar
• 12 ounces colby jack
• 4 ounces monterey jack
• 6 ounces gouda
• 2 ounces parmigiano reggiano
• 2¼ teaspoons garlic powder
• 1 teaspoon mustard powder
• 1 teaspoon freshly cracked pepper
• ¾ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon cayenne
• ¼ teaspoon nutmeg
• 2¼ teaspoons sodium citrate
• 1½ teaspoons hot sauce
• Salt to taste

Steps:

Preheat oven to 350. Prepare 9×13 baking pan with butter. Shred and portion out the cheese. Keep 2 1/2 cups of shredded sharp cheddar and 2 cups of shredded colby jack to the side (this will be put on when assembling the pan). Bring a large pot of water to a boil. Add pasta and cook 3 minutes or until al dente. Melt butter in large pot. Toast spices in butter until fragrant. Whisk in milk and heavy cream until it bubbles, about 4 minutes. Remove from heat, add in cheese and lastly sodium citrate, hot sauce and salt. Once you have the cheese sauce made, add macaroni to the cheese sauce. Do one layer of the pasta, then cover with cheese. do this two more times. Make sure to have enough cheese to cover the top. Bake uncovered for 15 minutes and broil for 3 minutes or until golden and bubbly. Let cool and then serve.