Creamy Five-Cheese Mac and Cheese (Without Eggs)

Creamy, cheesy and baked to golden perfection, this Christmas macaroni and cheese is a holiday crowd-pleaser made for sharing. Packed with a rich blend of cheeses and warm seasonings, it's the kind of comforting side dish that belongs on every festive table.

INGREDIENTS

1lb elbow macaroni

1 stick unsalted butter

1/4 cup flour

2 tsps chicken bouillon

2 tsps garlic powder

2 tsps black pepper

2 tsps paprika

1 tsp ground mustard powder

Parsley to taste (you can leave this out if ya want)

2 cans of evaporated milk

1 cup cheddar

1/2 cup smoked gouda

1/2 cup gruyere

1 cup Pepper jack

1 cup mozzarella

METHOD

Boil elbow macaroni till al dente. Look at the back of your boxed macaroni for exact timing.

While macaroni is boiling, start making a roux with 1 stick of butter and 1/4 cup of flour. Stir the flour constantly to prevent burning. Add in your seasonings. After 3-5 minutes, slowly stir in the 2 cans of evaporated milk.

Slowly add all of your grated cheese, except for the mozzarella. Make sure that the heat is turned low, so that the cheese doesn't separate. Turn the heat all the way off once the cheese is melted.

Stir in the cooked macaroni, then pour half of it into a 13x9 baking dish. Layer the mozzarella cheese on top, add the second layer of macaroni, and finally, top it with cheddar cheese.

Cover with foil and bake at 375 degree Celsius for 25 minutes, then remove foil and bake for 5-10 more minutes. I like to add parsley and paprika on top for colour, but this is optional.

Let cool for 10-15 minutes before serving, and enjoy!

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