Ingredients
- 4 tbsp butter
- 4 tbsp flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp dry mustard
- 1/4 tsp MSG
- 1 cup chicken broth
- 2-3 cups milk
- 16 oz sharp white cheddar cheese, shredded
- 8 oz gruyere cheese, shredded
- 8 oz gouda cheese, shredded
- 1/4 cup grated parmesan cheese
- 1/4 cup panko
- 1/2 tsp cajun seasoning (I like slap ya mama)
- 16 oz uncooked macaroni
Process
Preheat oven to 350°F.
Mix the flour and the next 7 ingredients together in a small bowl.
Mix the parmesan, panko, and cajun seasoning together in another small bowl.
Cook the macaroni according to the directions, removing from heat and draining when it’s al dente. Put the macaroni in a 9×13 baking dish.
While the macaroni is cooking, melt the butter over medium heat in saute pan. When the butter is completely melted, add the flour/spice mixture and whisk together to make a roux. Let it cook, whisking continuously for ½ to 1 minute. Add the chicken broth, whisking continuously until the mixture is smooth and thick. Slowly add milk, about ½ cup at a time, whisking continuously. Continue adding milk until the sauce is fairly thin and will lightly coat the back of a spoon.
Continue whisking while adding the grated cheese a handful at a time. If necessary, more milk can be added to thin the sauce. Continue whisking until the sauce is smooth and the cheese is fully incorporated.
Pour the mixture over the macaroni and stir so it’s mixed well. Spread the parmesan/panko mixture evenly over the top. Bake in 350°F oven for 25-30 minutes or until lightly browned and bubbly.