A rich and creamy homemade mac and cheese recipe featuring a blend of Monterey Jack, Colby Jack, white cheddar, and sharp cheddar cheeses, with a hint of Cajun seasoning and white pepper.
1. Cook elbow noodles according to package directions, boiling them with chicken bouillon. Do not rinse the cooked noodles. Add the cooked noodles to a baking dish and toss them with butter.
2. In a saucepan, on low heat, combine evaporated milk and heavy cream. Slowly add the shredded cheeses until completely melted and the sauce is smooth. Season the cheese sauce with Britscookin Cajun seasoning, onion powder, garlic powder, and (optional) white pepper. Be careful not to overheat the sauce.
3. Pour the smooth cheese sauce evenly over the noodles in the baking dish. If desired, top with extra shredded cheese.
4. Broil briefly until the top is golden and bubbly. Enjoy immediately.
