Mac & Cheese is arguably the greatest side dish ever invented... especially in the South! Today we are making this classic with 5 different cheeses baked to perfection! This recipe deserves a spot on your dinner table ASAP! Let's #MakeItHappen

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Shopping List:
1 lb elbow macaroni noodles
12 tbsps sweet condensed milk (optional)
8 oz shredded mozzarella cheese
8 oz mild cheddar cheese
46 oz havarti cheese
4 oz parmesan cheese
4 oz smoked gouda cheese
2 cups half and half
1 cup heavy cream
1 2 tbsps all purpose flour (the more you use, the thicker the consistency will be)
1/2 stick of butter
2 tbsps sour cream
salt, pepper, garlic, onion powder, cajun seasoning
1/2 water and 1/2 chicken broth (to boil noodles)

Directions:
Boil noodles per package instructions in a mix of water and chicken broth or water with a pinch of salt. Start your cheese sauce by making a roux. Add 1/2 stick of butter to your sauce pan and melt. Add sweet condensed milk (12 tbsps) and combine with butter. This step is optional, but the sweetness helps balance the natural acidity from all of the cheese and ties all of the flavors together. Next, add your flour and season. Cook for 12 minutes until the flour is no longer raw and then add heavy cream and half and half. Bring this to a boil and then reduce to a simmer. Simmer for a minute or two and then cut the heat. Add sour cream and mix to combine and then begin adding your shredded cheese a little at a time to make your cheese sauce. Save enough shredded cheese to add to the noodles and to top the mac and cheese before going into the oven. Taste and adjust the seasoning on your cheese sauce as needed. Mix the sauce with noodles (and some shredded cheese) and add to a casserole dish. Top with remaining shredded cheese and bake at 375 for 2530 minutes or until brown, bubbly, and beautiful.