Macaroni and Cheese

• 3 Tablespoons Butter
• 3 Tablespoons All-purpose Flour
• 1- 1/2 cup Milk
• 8 ounces, weight Marscapone
• 2 teaspoons Salt
• 2 teaspoons Pepper
• 3 teaspoons Cayenne
• 32 ounces, weight Elbow Macaroni
• 3/4 cups Smoked Gouda, Shredded
• 1/4 cups Sharp Cheddar Cheese, Shredded
• 13 cups Pepperjack Cheese, Shredded

1. Heat a Dutch oven or skillet on medium heat.
2. Add the butter and melt.
3. Once the butter is melted, add the flour.
4. Stir until the flour has fully absorbed into the butter.
5. Start adding the milk a little at a time.
6. When the roux is starting to get a creamy texture, add the marscapone and mix in well.
7. Remove from heat.
8. The marscapone will eventually melt into the cheese sauce.
9. Stir in the spices.
10. Follow the box instructions to cook the noodles then drain them.
11. Pour the cooked noodles into the cheese sauce.
12. Mix well.
13. Finish by adding half of each of the cheeses.
14. Mix it through the pasta.
15. Then stir in the remaining cheeses.
16. Serve and enjoy!

butter, allpurpose, milk, weight marscapone, salt, pepper, cayenne, macaroni, gouda, cheddar cheese, pepperjack cheese

Taken from tastykitchen.com/recipes/main-courses/macaroni-and-cheese-7/ (may not work)