Stovetop Mac and Cheese (Print Version)

# Ingredients:

01 - 1 cup sharp cheddar cheese, grated freshly.
02 - 2 tbsp butter with salt.
03 - 1/2 cup cream (heavy).
04 - 8 oz elbow macaroni, uncooked.
05 - 1 teaspoon chicken bouillon powder, heaping spoonful.
06 - 1 cup whole milk.
07 - 1/2 tsp paprika, smoked.
08 - 1/2 tsp mustard powder.
09 - Salt and black pepper to your liking.
10 - 2 tbsp plain flour.
11 - 1/2 tsp onion seasoning.
12 - 1 cup gouda cheese (smoked), grated freshly.

# Instructions:

01 - Cook macaroni in boiling water mixed with bouillon. Drain it off once it’s just tender, then set aside.
02 - Heat butter in a skillet over medium. Stir in flour and keep cooking, whisking often, until it’s a light golden shade (around 3-4 minutes).
03 - Gradually pour in milk and cream, whisking continuously so it stays smooth. Toss in the seasoning as well.
04 - Add cheeses in small amounts, stirring constantly until it becomes a smooth and creamy sauce.
05 - Fold the macaroni into the cheesy sauce. Add pinch of salt and pepper if needed. Serve while hot.

# Notes:

01 - Cheeses that melt well can be swapped in.
02 - Want more flavor? Toss in cooked veggies or crispy bacon.
03 - Shredding cheese yourself keeps the sauce extra smooth.

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