Post by @tommyvnguyennn

In spirit of being one week away from fall buttt.. who wants the tenders recipe! #macncheese #EasyRecipe Recipe: Pasta - 1 lb elbow macaroni - Salt, for pasta water - Chicken bouillon, for pasta water Cheese - 8 oz Colby Jack, shredded - 8 oz Mozzarella, shredded - 8 oz Sharp Cheddar, shredded - 8 oz Gruyère, shredded - 8 oz Gouda, shredded - 8 oz Velveeta Sauce - 3 tbsp unsalted butter - 12 oz evaporated milk - 1 pint heavy whipping cream - ½ cup sour cream - ½ tbsp dijon mustard Seasoning - 1 tsp garlic powder - 1 tsp onion powder - ½ tsp smoked paprika - ½ tsp white pepper Toppings - Chives - Paprika Instructions: 1. Shred all of the cheeses and set aside. 2. Boil the elbow macaroni in salted water with chicken bouillon until just al dente. Drain and set aside. 3. In a large pot, melt the butter over medium heat. Add evaporated milk, heavy cream, sour cream, dijon mustard, garlic powder, onion powder, smoked paprika, and white pepper. Stir until combined. 4. Lower the heat and gradually add the cheeses, stirring until melted and smooth. 5. Add the cooked pasta to the cheese sauce and stir until evenly coated. 6. Transfer the mac and cheese to a buttered baking dish and spread evenly. 7. Bake at 350°F for 25-30 minutes. 8. Broil on high for 2 minutes, watching closely, until the top is golden and bubbly. 9. Garnish with chopped chives and serve hot.