Gouda Macaroni and Cheese

Ingredients

• 1/2 lb. large elbow macaroni
• 2 cups Gouda cheese, grated
• 2 cups sharp cheese, grated
• 1 cup jack cheese, grated
• 1/2 cup parmigiano reggiano cheese, grated
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 2 tablespoon butter
• 2 tablespoon olive oil
• 4 tablespoons flour
• 1 tablespoon Slap Ya Mama Seasoning (or some other cajun seasoning)
• 1 tablespoon black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• pinch of cayenne pepper
• 1/2 white onion, minced
• 2 cloves garlic, minced
• extra virgin olive oil
• extra butter
• green onions to garnish

Directions

1. Preheat oven to 350. Grease a medium size oven proof casserole dish and set aside.
2. Mix seasoning blend and set aside. Bring a large pot of salted water to boil.
3. Add pasta, cook 6 minutes, remove pasta, drain, rinse in warm water, drain again, coat in about 2 tablespoons of olive oil and set aside.
4. Mix cheeses together, reserve 1 1/2 cup of cheese for topping.
5. In a pan add butter and olive oil over medium heat, add onion and cook for about 5 minutes, add about 1 tablespoon of seasoning blend and garlic and cook 1 minute more.
6. Add heavy cream and milk, whisking well over medium, low heat. Add 1 tablespoon of seasoning blend and mix well.
7. Whisk cheese into pot by the hand full, whisking after each addition until cheese has melted. Add remaining seasoning blend to cheese sauce and whisk well. Cook about 5 minutes, whisking well. Add more whole milk if desired to thin slightly, up to 1/2 cupful.
8. Fold cooked pasta into cheese sauce, place into greased casserole dish, top with remaining cheese and dot the top with about 2 tablespoons of diced butter if desired, and bake at 375 degrees for about 30 minutes, top with green onion if desired.