Ingredients
Scale
- 2 Cups macaroni pasta
- 2 1/2–3 Cups heavy whipping cream
- 1 1/2 Cups chicken bouillon
- 1 Teaspoon garlic powder
- Salt and pepper
- 1/2–3/4 Cup half and half or milk
- 1/4 Pound gouda (I prefer the one that is not smoked)
- 1/4 Pound havarti
- 1/4 Pound butterkase
- 1/2 Pound white vermont cheddar
Instructions
- Place pasta, chicken bouillon, garlic powder, salt, pepper and heavy cream in a microwave safe dish preferably with a lid. I use my pampered chef dutch oven pot that is microwaveable.
- Cook for 14 minutes stirring half way through.
- Remove from microwave and add in all the cheeses except 1/2 of cheddar cheese. Stir until mixed in.
- Top with the cheddar cheese and pop it in the even for another 10-15 minutes to finish melting the cheese. If it seems like the creaminess is lacking or it is very dry pour the milk over the tip and stir it in.
- This is best served straight out of the oven. When it sits and starts to cool the cheese can thicken up too much.
Notes
- If you need to reheat add a little milk and it stir in, this will bring the creamy back to life!
Nutrition
- Serving Size: 10