Creamy No Roux Baked Mac and Cheese

Ingredients:

2 cups elbow noodles, cooked according to box instructions in salted water

4 tbsp salted butter

2 cups of heavy cream

2 cups whole milk

12 oz of velveeta cheese, cubed

2 cups sharp cheddar cheese

2 cups Mexican 4 Cheese blend, divided

1/2 cup gruyere cheese

1 cup of Monterey jack cheese mixd with cheddar for topping

1/2 tsp Smoked paprika

1/2 tsp all purpose seasoning

1/4 tsp nutmeg

Kosher Salt and Pepper to taste

Instructions:

Cook pasta according to box instruction and set aside to cool

While pasta cooks work on cheese sauce

In a deep skillet on medium heat, gently melt butter and add heavy cream and milk

When the mixture is warm to the touch reduce heat to low and slowly add in Velveeta cheese, stir constantly until cheese melted, this will take aout 5-10 minutes

Continue to stir and add in half of the Mexican cheese, gruyere cheese and seasoning

Once cheese sauce is thick enough to coat the back of a spoon turn off the heat

To a deep pot combine noodles and cheese sauce ensuring that you add the cheese sauce a little at a time to allow the noodles to fully soak in the sauce

Once fully incorporated add the rest of the Mexican cheese to the mixture and stir well

Pour the mixture into a baking dish and top with Monterey jack cheese mixed with cheddar

Bake at 375 degrees for 30 minutes on the top rack until golden brown and bubbly

Allow mac and cheese to sit for 10 minutes to settle before serving